KING’S CHRISTMAS PUDDING.

Manawatu Herald, Volume XLVIII, Issue 3709, 27 October 1927, Page 1

KING’S CHRISTMAS PUDDING.

ROYAL CHEF FORWARDS RECIPE. Dear Sir, —The King’s Chef, Mr. Cedard, with their Majesties’ gracious consent, has supplied to the Empire Marketing Board a recipe for an Empire Christmas Pudding. This recipe is being inserted by the Empire marketing Board in all the principal newspapers of this country. It will appear in good time before Christmas so that people may be able to make their puddings of ingredients obtained exclusively from the Empire at home and overseas. 1 enclose, herewith, an advice copy of this recipe and hope that it may be of sufficient interest to be mentioned in your news columns. As you will see the King’s Chef includes in his ingredients 5 lbs. of New Zealand beef suet. —I am, etc., S. G. TALLENT. Secretary, Empire Marketing Board. London, September 20, 1927. The recipe supplied by Mr. Cedard for the King’s Christmas Pudding is as follows: — 5 lbs. of currants (Australia). 5 lbs. of sultanas (Australia). 5 lbs. of stoned raisins (South Africa). 1- lbs. of minced apple (Canada). 5 lbs. of bread crumbs .United Kingdom). 5 lbs. of beef suet (New Zealand). 2 lbs. of cut candied peel (South Africa). 2- lbs. of flour (United Kingdom). 21 lbs. of demerara sugar (West. Indies). 20 eggs (Irish Free State). 2 ozs. ground cinnamon (Ceylon). 11 ozs. ground cloves (Zanzibar). 1-1 ozs. ground nutmegs (Straits Settlements). 1 teaspoonful pudding spice (India). 1 gill brandy (Cyprus). 2 gills rum (Jamaica).

2 quarts of old beer (England). Recipes for a sauce and for brandy butter, ingredients, to accompany the pudding have also been supplied by His Majesty’s chef. Copies can be obtained free on application to the Empire Marketing Board, 2 Queen Ann’s Gate Buildings, London, S.W.I.