Name: Christmas Pudding
Yield: For 4 large puddings
Cuisine: United Kingdom
Ingredients: 1½ lb. (¾ k.) fine white breadcrumbs; a little nutmeg or mixed spice; 1 wineglass brandy and 1 wineglass of rum or 2 glasses brandy; ¾ lb. (360 g.) candied peel, or stoned chopped dates and prunes, if preferred; ¼ lb. (120 g.) almonds; 1 lb. (½ k.) sultanas; ½ lb. (240 g.) dark sugar; 1½ lb. (¾ k.) currants; 8 eggs; peel of 1 large lemon; ½ pint (3 dl.) milk

Preparation info

For
4
large puddings

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This recipe produces a blacker pudding than George I’s. It is one of the earliest recipes I have found which is for a boiled Christmas pudding rather than for mincemeat served in a ‘coffin’ and called Christmas Pye, which was the earlier form. It dates to about 1700 and comes from Edinburgh.

Ingredients

1½ lb. (¾ k.) fine white breadcrumbs
1½ lb. (¾

Europe
United Kingdom
Dessert
England
Christmas

Method

Well mix all the dried fruit with the suet and breadcrumbs. Add the almonds, blanched and finely chopped, nutmeg, mixed spice and sugar. When all are thoroughly blended, stir in 8 well-beaten eggs, the rum and brandy, and half a pint of milk. Stand for 12 hours and then put into bowls as for the previo

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