THE ROYAL PLUM PUDDING

Evening Post, Volume CXVIII, Issue 121, 19 November 1934, Page 15

THE ROYAL PLUM PUDDING

This is the recipe for'the Christmas pudding1 - which is always served to King George and Quepn Mary on Christmas Day. Indeed, it has been set on the Royal < table on every Christmas Day since George I himself was King, states an exchange. The flavour of the' pudding, like tho cake, improves with keeping, so you will be wile to get your pudding made' before the weather gets any hotter and have a beautifully ripened ' pudding Teady when the festive season arrives. As these quantities are copied direct from the Royal Tecipe, the resulting pudding would bo very largo*, so you may either reduce the quantities or use part of tho mixture for a New Year's pudding.

Here are the ingredients:—Half a pound shredded suet,. lib demerara sugar, lib small raisins,' lib French prunes, stoned and cut in';half, 4oz citron, cut in thin slices, 4oz~ candied peel, one teaspoon mixed spice, half a teaspoon nutmeg, two teaspoons salt, lib stale breadcrumbs, -Jib sifted flour lib eggs, weighed in shells, one pint new milk, one wineglassful finest old, brandy. Whip the,eggs, to a light froth and then add a pint of new'milk to them. &.dd the rest of the ingredients by degrees, and mixing them'meanwhile very thoroughly. Allow to stand in a cool place*for 12 hours to ripen. Pour into moulds and "boil, for/:eight, good hours. Serve with sauce sublime. Let the brandy be burnt in tho dish when tho pudding is served.