| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Dessert |
18 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Self-raising flour |
| 1/2 |
lb |
Bread crumbs |
| 1/2 |
lb |
Shredded suet |
| 1/2 |
lb |
Currants |
| 1/2 |
lb |
Stoned raisins |
| 1/2 |
lb |
Sultanas (golden raisins) |
| 4 |
oz |
Mixed candy peel |
| 6 |
oz |
Demerara sugar |
| 2 |
oz |
Blanched almonds (optional) |
| 1 |
|
Apple |
| 1/4 |
ts |
Mixed spice |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Grated nutmeg |
| 1 |
|
Lemon; rind & juice of |
| 4 |
|
Eggs |
| 1/2 |
|
Gill brandy |
| 1/2 |
ts |
Salt |
| 1 1/2 |
|
Gills milk (as needed) |
|
|
1 gill = 1/8 pint = 2 fl oz |
INSTRUCTIONS
From: dciem!lfergus!larry@lsuc.uucp
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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
STORE 3 WEEKS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The ultimate success story begins with finding God”