Yield: 16 Servings
|8 ounces||Dried figs|
|8 ounces||Brown sugar|
|4 ounces||Mixed peel|
|2 ounces||Flaked almonds|
|2 ounces||Plain flour|
|1 teaspoon||Mixed spice|
|1 \N||Juice and rind of|
|¼ pint||Rum or brandy|
|\N \N||Milk (if necessary)|
|\N \N||(all weights and quantities are imperial)|
From: olly@... (Oliver Elphick) Date: 29 Nov 1993 08:32:10 -0000 Here is a recipe for Christmas pudding that we have used for the last seventeen years. It should be made about a month before Christmas (i.e.
now!). There is enough here to make two puddings, each of which should feed eight people and leave them weighed down for the rest of the day! Cook the figs in a little water until they are soft and can be mashed up with a wooden spoon. Keep adding water to avoid their drying up; it takes quite a long time for them to get soft enough.
Mix everything together in a *large* bowl. If it isn't wet enough to mix add a little milk.
Pack the mix into greased pudding basins and cover with greaseproof paper: tie it down tightly with string, and make a loop from one side to the other to act as a handle. The pudding expands while cooking, so if you cram your basins to the top, as I do, make a pleat in the paper to accommodate the expansion.
Put the basin on a trivet in a covered pan with enough water to come half-way up the side; bring it to the boil. Reduce the heat and simmer for eight hours; add more water from time to time as necessary.
Cook in the same way for another two hours on Christmas Day. The British tradition is to decorate it with a sprig of holly and bring it in covered with flaming brandy. Serve with cream or brandy butter.
This pudding is very filling. If you don't have enough people to eat both puddings, the second one will keep perfectly well until next year in a dry larder! Any leftovers can be heated in a microwave for another day.
LET STAND 3 WEEKS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .