Christmas Pudding, 2

Preparation info

  • For

    4

    large puddings
    • Difficulty

      Medium

Appears in

The Cookery of England

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

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

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