CHRISTMAS PUDDING HINT.

New Zealand Herald, Volume LXIII, Issue 19502, 4 December 1926, Page 6 (Supplement)

CHRISTMAS PUDDING HINT.

The time for making the Christmas 1 pud dings: is drawing very near, and house wives . who find it inconvenient. to have their stock of basics "held up" for sot eral weeks may be glad to adopt a method whereby the puddings can be made early and yet no basin is needed,until the day when the pudding is required for the table. The plan .is to keep all the ingredients dry in a large tin or tins until the pad ding is.wanted to eat. When the fruit has been carefully washed and dried and the raisins stoned it should be put with the flour, breadcrumbs, suet, sugar, spice 'and 'other dry ingredients, and all mixed thoroughly together ~ The mixture should then be placed in clean, perfectly dry tins'** wnth lids that fit tightly, and these should be, put away in a dry store-cupboard If brandy is to be put into the puddings when used, a sheet of paper dipped in brandy can be placed on top of the mixture in the tins. This will help tc* preserve it, but is not really necessary, as the mixture will keep perfectly for months without it; it is possible to keep it in this way for over a year. V On the day when the pudding is .e----quired for dinner, sufficient of the mixture should be taken from the tin and placed in a bowl, and mixed with the eggs, milk, beer, ' wine or brandy, ac cording .to the recipe used The pud ding should be boiled for six hours >1 longer. If required for a mid-day meal it could be partly boiled on the previous day. but should be given at least four hours then. Puddings made on this plan are every bit as good as those made in basins in the ordinary way; and there is a great saving in storeroom