Traditional christmas pudding

Yield: 1 Servings

Measure Ingredient
¾ pounds Currants
¾ pounds Raisins
1 ounce Nuts
2 ounces Mixed peel
½ pounds Suet
½ pounds White breadcrumbs
\N \N Fat for greasing the bowl
2 ounces Flour
¾ pounds Dark brown sugar
½ teaspoon Salt
½ teaspoon Nutmeg
½ teaspoon Mixed spices
1 \N Lemon, rind and juice
3 \N Eggs, beaten
1½ cup Milk

Mix dry ingredients and fruit in a large bowl. Mix in the lemon. Beat the eggs and milk together and mix in. Mix all very well (this is where the ritual of everybody having a go at mixing and wishing a wish comes in, and adding the silver charms if you have them).

Pack the mixture into one or more greased bowls that will survive being boiled. Tie plate or saucer on the top of each for a lid. Tie each up in a cloth. Place in a large pan (best if bowl is also sitting on a rack and not on the bottom of the pan), with cold water that comes about ¾ the way up the bowl, and lid on the pan. Bring the water to the boil over medium heat, and keep boiling gently for 6 hours. Keep a watch that the water does not boil dry, and any water you add MUST be boiling water so as not to interrupt the cooking process. Fish out of the water and store in a cool larder (still in the bowls). It will keep like this for several months, and the tradition was that it had to be made before December 1. Before serving, heat up again by placing in cold water, bringing to the boil and keeping on the boil for another 2 hours. Turn out of the bowl onto a plate, decorate with a sprig of holly and serve. Heating up can also be done in the oven (if there's room in there with the turkey), with the bowl sitting in a pan of water.


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