NOW FOR CHRISTMAS PLUM PUDDING
Your Christmas pudding should .be made as eoon as possible. The following recipe is suggested:— . . Ingredients: Jib. -butter, Alb. sugar, 4 eggs, 3 tablespoons brandy or sherry, ill), currants, Jib. seeded raisins, jib. sultanas, 2oz. peel, 12oz. plain flour, I teaspoon carbonate soda. Method. —Cream the butter and sugar. Add the well-beaten eggs gradually, then
the sherry, and lastly the sifted flour and carbonate soda and prepared fruit. Place in a weU-floured pudding cloth. Gather the cloth up evenly, and tie firmly, allowing room to swell. Put a little flour in f the hole where tied. Place in a large saucepan of fast-boiling water. Boil quickly for 15 minutes, then lessen -the heat, and allow to boil slowly for six hours. Remove from the water and hang in a cool place. On the day of using, place in boiling water, and boil for three hours.
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Dominion, Volume 27, Issue 70, 15 December 1933, Page 28 (Supplement)
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150NOW FOR CHRISTMAS PLUM PUDDING Dominion, Volume 27, Issue 70, 15 December 1933, Page 28 (Supplement)
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