Christmas Pudding
1 pound sultanas
1 pound currants
1/2 pound raisins
1/2 pound chopped dates
1 cup candied peel
2 tablespoons blanched, slivered almonds
2 cups chopped suet
1 1/4 cups flour
1 teaspoon salt
1/4 teaspoon ground clove
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 cup free-flowing brown sugar
1 tart cooking apple, peeled and grated
6 eggs
juice of 1 orange
juice of 1 lemon
1/2 cup buttermilk, ale or stout
3 cups fresh white bread crumbs
1/2 cup brandy
Oil 2 medium pudding tins or basins. Set aside.
Put dried fruits, candied peel, almonds and suet in a large mixing bowl. Lightly dredge with 1/4 cup of flour.
Sift together remaining 1 cup flour and spices. Add to fruit mixture with sugar and grated apple. Mix well.
Beat eggs until frothy. Mix in citrus juices, buttermilk, ale or stout. Add to pudding mixture. Mix well. Add bread crumbs and mix again.
Pour into molds, filling each mold 3/4 full. (See note if using pudding basins.) Cover tightly and steam for 6 hours. The water should not go off the boil. The water may need replenishing. Be sure to add boiling water.
When finished, remove pudding and let cool. Uncover. Pour brandy over cooled pudding. Cover again and save in refrigerator for one month. When ready to serve, steam again for one hour. Serve with hard sauce.
COVERING A PUDDING BASIN – THE WAY IT WAS: Today we can get pudding molds in specialty stores, but our mothers frequently used coffee cans or pudding basins. Should you want to try it their way, here are the instructions.
Butter a piece of heavy freezer paper. Cut a piece of foil the same size as the freezer paper. Make a one inch pleat across the top, and place both on top of pudding basin with the foil on top. Tie securely with string, forming a loop at one side. Tie again with another loop at the other side. The loops will function as handles for easy removal from the water.
Serves 16.
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