King George I’s Christmas Pudding

Name: King George I’s Christmas Pudding
Yield: For 1 large and 2 small puddings
Cuisine: United Kingdom
Ingredients: juice of half a lemon; a large wineglass brandy; ¼ pint (1½ dl.) milk; 1 teaspoon salt; ½ nutmeg, grated; ½ lb. (240 g.) stoned prunes; ¼ lb. (120 g.) glacé cherries; ¼ lb. (120 g.) dates; ½ lb. (240 g.) brown crumbs; ½ lb. (240 g.) demerara sugar; ½ lb. (240 g.) sifted self-raising flour; ½ lb. (240 g.) currants; ½ lb. (240 g.) small raisins; ½ lb. (240 g.) seedless sultanas; ½ lb. (240 g.) mixed peel, cut in strips; 1 teaspoon mixed spice; ¾ lb. (360 g.) shredded suet; 6 eggs

Preparation info

For
1
large and 2 small puddings

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Ingredients

¾ lb. (360 g.) shredded suet
6 eggs
½

Europe
United Kingdom
Dessert
England

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 se