The following, is from my absolute favorite cookbook, This is the cookbook I always goto first, to find a recipe. It was so tatty, I recently had to replace it. I have made this recipe and it is very good.
The cookbook BTW is: The dairy book of home cookery 1978 edition
Christmas Pudding from The dairy book of home cookery 1978 edition
Ingredients:
100 g - 4 oz Plain flour
½ level teaspoon mixed spice
¼ level teaspoon grated Nutmeg
225 g - 8 oz fresh white breadcrumbs
275 g - 10 oz of freshly shredded suet
225 g - 8 oz Soft brown sugar
350 g - 12 oz each of seedless raisons and sultanas
50 g - 2 oz mixed chopped peel
50 g - 2 oz shelled walnut halves or blanched almonds
Finely grated rind of 1 small orange
4 large eggs beaten
½ wine glass brandy or dry sherry
½ teaspoon Almond essence
150 ml - ¼ pint milk
Method:
1: Sift flour, spice and nutmeg into a large bowl. Add breadcrumbs, suet, sugar, raisens, sultanas, peel, finely chopped walnuts or almonds and grated orange rind.
2: Toss well together.
3: Combine with beaten eggs, brandy or sherry, almond essence and milk. Mix well.
4: Leave overnight in a cool place. Divide between two buttered one litre/two pint basins.
5: Cover securely with buttered greaseproof pepper or aluminum foil. Steam steadily for six hours, replenishing the water as it boils away.
6: Cool fifteen minutes in basins. Turn out and leave until completely cold.
7: Wrap in greaseproof paper and then aluminum foil. Store in cool dry cupboard until needed.
8: To serve, unwrap pudding or puddings, return to buttered basin/basins, cover and steam a further two hours. Turn out onto warm dish, serve with sweet sauce to taste or double cream. If preferred, puddings may be stored in the basin in which they are cooked.
Posted: Fri Dec 11, 2009 11:01 pm