Christmas Pudding II

Name: Christmas Pudding II
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4
Cuisine: UK
Ingredients: ½ lb raisins; ¾ lb currants; ½ lb sultanas; ½ lb white granulated sugar; ¾ lb suet; ½ lb breadcrumbs; ¼ lb crystallised peel; 2 tsp cinnamon; 2 oz almonds, chopped but not too small; ⅓ cup flour; ⅓ pint milk; 3 large eggs; to taste brandy; to taste juice and rind of 1 lemon; ⅓ nutmeg pod

Traditional dish with raisins, currants, sultanas.

prep 9 min
cook 21 min
total 30 min
serves 4
intermediate
UK

Ingredients

½ lb raisins
¾ lb currants
½ lb sultanas
½ lb white granulated sugar
¾ lb suet
½ lb breadcrumbs
¼ lb crystallised peel
2 tsp cinnamon
2 oz almonds, chopped but not too small
⅓ cup flour
⅓ pint milk
3 large eggs
to taste brandy
to taste juice and rind of 1 lemon
⅓ nutmeg pod

Steps

Mix all ingredients together, stirring well to combine.
Divide the batter between 2 pudding basins.
Cover with cloths or buttered greaseproof paper, tied tightly in place with string.
Steam for 7 hours.
Then cool and keep until Christmas Day.
To prepare for serving, steam for 2 hours.
Times can be reduced by using a pressure cooker.

Adapted from “Christmas Pudding II”, Wikibooks Cookbook, CC BY-SA 4.0. This adaptation is shared under the same licence.