Christmas Pudding

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 12 min Total: 12 min
Yield: 6.0 very large puddings
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

one and a half pounds of finely chopped beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one quartern of best pastry white (not self-raising) flour ↝ Flour, pastry, unenriched, unbleached [Cereal Grains and Pasta]
three pounds of stoned raisins ↝ Raisins [Dried fruits]
two pounds of sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
two pounds of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
one and a half pounds of the best mixed peel ↝ Orange peel, raw [Fruits and Fruit Juices]
ten well-beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four pounds of brown sugar ↝ Sugars, brown [Sweets]
a pint of ale ↝ Beverages, carbonated, ginger ale [Beverages]
half a bottle of brandy ↝ Brandy [Liquor and cocktails]

Instructions (6)

Stir all these ingredients together with a pint of ale and half a bottle of brandy.
Stir fairly slack.
Fill as many buttered pudding basins as required, taking care that each basin is full.
Tie a wet cloth over each, and boil for twelve hours.
Pour a little neat brandy over the top of each and these puddings will then keep for six months.
Always boil again for four hours to make hot.

Original Text

Christmas Pudding

Take one and a half pounds of finely chopped beef suet, one quartern of best pastry white (not self-raising) flour, three pounds of stoned raisins, two pounds of sultanas and two pounds of currants carefully washed and picked, one and a half pounds of the best mixed peel, ten well-beaten eggs, and four pounds of brown sugar. Stir all these ingredients together with a pint of ale and half a bottle of brandy. Stir fairly slack. This should make six very large puddings. Fill as many buttered pudding[Pg 127] basins as required, taking care that each basin is full. Tie a wet cloth over each, and boil for twelve hours. Pour a little neat brandy over the top of each and these puddings will then keep for six months. Always boil again for four hours to make hot.

Notes

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