Yield: 18 Servings
|½ pounds||Self-raising flour|
|½ pounds||Bread crumbs|
|½ pounds||Shredded suet|
|½ pounds||Stoned raisins|
|½ pounds||Sultanas (golden raisins)|
|4 ounces||Mixed candy peel|
|6 ounces||Demerara sugar|
|2 ounces||Blanched almonds (optional)|
|¼ teaspoon||Mixed spice|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Grated nutmeg|
|1||Lemon; rind & juice of|
|1½||Gills milk (as needed)|
|1 gill = 1/8 pint = 2 fl oz|
Date: Tue, 9 Nov 1993 20:07:37 -0500 Aged, this might be dark enough for you. Margaret, my second ex-wife's mother, is as wonderful as her Christmas cake (IMHO):-) English Christmas pudding as from Margaret Bulmer, Norwich UK Mix the flour, crumbs and suet, chop the peel (if not already chopped,) also raisins and almonds, grate apple. Mix all the dry ingredients and flavouring. Beat up eggs and add together with the brandy, lemon juice and other ingredients. Mix the ingredients thoroughly (I leave overnight in a cool place.) Put mixture into greased basins and cover with greased greaseproof paper and boil. Boil for eight hours or steam for ten hours.
Store in a cool dry place or mature for about three weeks and then wrap in polythene and freeze. Reheat about three hours. This makes about three medium sized puddings but of course you can vary the size to suit yourself ~ smaller will need less cooking.
We eat it with brandy butter: 2 oz butter creamed with 4 oz soft light brown sugar, add brandy a little at a time to suit your taste.
Puddings darken and shrink as they mature.
STORE 3 WEEKS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .