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.
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
These puddings will also keep for 2 years.
©1975 The Estate of Elizabeth Ayrton