Christmas Pudding
December 19th 2010 04:53
:
A vintage pudding
:
for Christmas
Vintage Christmas Pudding. Picture source: bbcgoodfood.com
I found this recipe in The Liverpool Herald in 1900
Mix together one pound of very finely- chopped beef suet, one pound of currants, one pound of raisins, picked and stoned, one pound of sultanas, half a pound of finely shredded candied peel, half pound of grated bread-crumbs, half a pound of Damerara sugar, one or two teaspoonfuls of mixed spice and a quarter of a pound of sweet almonds blanched and grated to a powder. Squeeze over this the juice of two oranges and one lemon, and add the grated peel of half an orange and half a lemon; and a claret glass of brandy. Then beat eight eggs well, pour of the other ingredients and mix all thoroughly together. If too stiff ad a little new milk. The pudding will hang together better if by a handful of flour is scattered amongst the dry ingredients. When well mixed leave stand for twelve hours, then put into well buttered basins, cover with buttered kitchen paper out to fit the top of basin, and lastly tie over with a lightly floured cloth. Boil for six or seven hours, then store in a dry place and boil again for three or fours hours before the pudding is wanted.
| 36 |
| Vote |
Add To: 
subscribe to this blog
Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
Sam