ROYAL CHRISTMAS

Evening Post, Volume CXXX, Issue 156, 30 December 1940, Page 4

ROYAL CHRISTMAS

PUDDING

NEW RECIPE THIS YEAR

A FRUGAL MIXTURE

(By Air Mail—From "The Post's" Londijn Representative.)

LONDON, November 18.

Walnuts from the old trees at Windsor and carrots from Sandringham's stretches of flower borders now turned into vegetable beds are used in the Royal Family's Christmas puddings this year, says the "Sunday. Express." The walnuts replace almonds, the carrots contribute sugar to the frugal mixture. The puddings have been made in the country kitchens—Buckingham Palace has known gas difficulties lately. The King and Queen have found time to stir the mixture—and to wish

Here is the recipe, which might be useful to New Zealanders for a New Year pudding. The quantities are sufficient for a household of six:—

|lb of sugar; £lb finely chopped beef suet; 1 Jib of fruit, of which lib should} be raisins; Jib brown breadcrumbs; half a grated raw carrot; Jib ground walnuts; Jib flour; 1 teaspoonful mixed spice; 1 egg (not absolutely necessary); pinch of salt; a little old ale.

The walnuts must be dried in their skins. Then they should be ground; or if you have no nut-mill, pound well. Grate the carrot very finely and have the fruit stoned and chopped small. Mix all the dry ingredients together, then add the egg and ale. If no egg is used, put in a little more liquidale or milk. These puddings take about seven hours to boil.