An Old Fashioned Christmas Pudding!!
December 16th 2008 23:30
Christmas Pudding
"We felt like we were it!" she said. She and another friend lamented the fact that this generation of children seem to have lost the joy of waiting and treats. I think what she was getting at was the 'instant' mentality that is around today.
If we want something we buy it, eat it or wear it straight away. We put it on credit. We don't save up for something. Children used to have to do chores and earn the money to buy that new toy or that chocolate treat.
It's not 'instant' for every family, but there is more availability. My elderly friend only got her ice cream and chocolate treats because it wasn't readily available, so when it was, it was SOOO appreciated.
Have we lost that appreciation these days?
Anyway, as a Christmas treat I couldn't help but turn to my 1927 Commonsense Cookery Book for a lovely pudding recipe. Hope you enjoy.
Ingredients
1/2 lb (250g) flour 1/2 lb (250g) raisins
1/2 lb (250g) breadcrumbs 1/2 lb (250g) citron peel (I'm guessing lemon)
pinch salt 9 eggs
1 lb (500g) butter 1 gill (150ml) brandy
1 lb (500g) currants 1/4 lb (125g) almonds
1 lb (500g) sultanas 1 teaspoon mixed spice
1/2 teaspoon carbonate of soda (bicarb)
Method
1. Clean and prepare all fruit, cut the citron(lemon) peel finely, blanch and chop the almonds.
2. Have a large boiler of water in readiness.
3. Cream the butter and sugar, add well-beaten eggs and brandy.
4. Stir all fruit in well
5. Add bread crumbs, sifted flour, soda, grated nutmeg and spice
6. Mix all well together
7. Tie up in a very strong pudding cloth (perhaps a ham bag could work here), allowng room for it to swell.
8. Place in boiling water and cook 6 hours on the day it is made, and 3 hours on the day it is to be used.
9. Serve with brandy or wine sauce, or boiled custard.
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