King George I’s Christmas Pudding

Preparation info

  • Difficulty

    Medium

  • For

    1

    large and 2 small puddings

Appears in

Ingredients

  • ¾ lb. (360 g.) shredded suet
  • 6 eggs
  • ½ lb. (240 g.) stoned prunes
  • ½ lb. (240 g.) mixed peel, cut in strips
  • ½ lb. (240 g.) small raisins
  • ½ lb. (240 g.) seedless sultanas
  • ½ lb. (240 g.) currants
  • ½ lb. (240 g.) sifted self-raising flour
  • ½ lb. (240 g.) demerara sugar
  • ½ lb. (240 g.) brown crumbs
  • ¼ lb. (120 g.) dates
  • ¼ lb. (120 g.) glacé cherries
  • 1 teaspoon mixed spice
  • ½ nutmeg, grated
  • 1 teaspoon salt
  • ¼ pint ( dl.) milk
  • juice of half a lemon
  • a large wineglass brandy

Method

Mix the dry ingredients, stir in the eggs, beaten to a froth, and the milk, lemon juice and brandy mixed. Stand for 12 hours in a cool place, then turn into buttered basins. Boil for 6 hours. On Christmas Day, boil for 2 hours or more before serving.

To boil, cover the basins with buttered greaseproof paper or foil and then tie each one with a cloth. Stand in a fish kettle or bath or separately in large saucepans, so that the water comes half-way up each bowl. Renew water by adding more boiling water from time to time. The puddings will keep for 2 years.

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