Cooking time: 6-8 hours
Preparation time: 45 mins.
Main cooking utensils: 1 or 2 ovenproof bowls, foil or wax paper
For 12-16 servings:
1 cup all-purpose flour
1 cup fresh soft bread crumbs
1 teaspoon each mixed spice, cinnamon, and nutmeg
Scant cup shredded suet
½ cup brown sugar
1 dessert apple, grated
1 small carrot, grated
¾ cup chopped candied peel
Scant cup currants
1⅓ cups raisins
¾ cup seedless white raisins
Scant ½ cup chopped prunes or dried apricots
1 cup chopped, balanced almonds
Grated ring of ½ lemon
Juice of ½ lemon
Grated ring of ½ orange
1 tablespoon corn syrup or molasses
⅔ cup ale, beer, or milk
- Mix all ingredients together and leave overnight, then stir again wishing hard for good luck.
- Put into the greased bowl(s), cover with foil or wax paper. Alternatively cover the top with a flour and water paste (mix 2 cups flour to a paste with water).
- Steam or boil for time given, allowing longer time for one pudding. Remove wet covers as soon as pudding is cooked, then put on dry covered and re-steam for 2-3 hours on Christmas morning.
TO SERVE: With brandy butter made by creaming ½ cup butter, 1½ cups sifted confectioners’ sugar and 3 tablespoons brandy.
TO STORE: In a cool dry place.
Preparing fruit for Christmas cooking: If washing the fruit allow it to dry at room temperature for 48 hours.
PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967