The Author’s Christmas Pudding



  • Flour, 3 oz.
  • bread-crumbs, 3 oz.
  • suet, stoned raisins, and currants, each, 6 oz.
  • minced apples, 4 oz.
  • sugar, 5 oz.
  • candied peel, 2 oz.
  • spice, ½ teaspoonful
  • salt, few grains
  • brandy, small wine-glassful
  • eggs, 3


To three ounces of flour, and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange-rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly-floured cloth, and boil them for three hours and a half. We can recommend this as a remarkably light small rich pudding: it may be served with German, wine, or punch sauce.