INGREDIENTS

INSTRUCTIONS

Whether it is called "Plum Pudding", or "Christmas Pudding", this
traditional Christmas dessert find its roots in a medieval harvest dish,an
unsweetened wheat stew called "frumenty". It can be traced back even
farther to Scandinavian and Russian preparations. Gradually, beef broth was
added along with brown bread for thickening; spices and dried fruits like
raisinsand currants added interest. According to English tradition,it
should be prepared on "Stir Up Sunday", the first Sunday of Advent and
everyone in the household from the babe-in-arms to the oldest member should
take a turn at the mixing. This is an adaptation of a recipe dating back to
1845.
Mix all ingredients except eggs and brandy until well blended, use your
hands if necessary. Stir in eggs, and brandy. Pour into lightly greased
pudding mold or basin (or a coffee tin) and cover top with a piece of
greased foil and clean cloth. Tie coverings, tightly and leave strings to
assist in removing from pot later. Place on rack in pot with boiling water
2/3 way up the side of the basin. Boil gently for 3 to 3-1/2 hours. Remove
carefully from cooled water, using strings. Cool completely and store in a
cool place (or the refrigerator) until Christmas. Too serve, reheat
unmolked pudding by steaming or wrap in foil and reheat gently in oven.
Invert onto serving platter; set aflame, if desired, with brandy and insert
holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10
servings.
Origin:  Appeal, quarterly publication by Overwaitea Foods Ltd. Shared by:
Sharon Stevens.

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