CHRISTMAS PUDDINGS.

New Zealand Herald, Volume LXIV, Issue 19807, 30 November 1927, Page 7

CHRISTMAS PUDDINGS.

Christmas Pudding.—lib. currants, lib. sultanas, lib. brown sugar, lib. suet, jjilb. each of flour, breadcrumbs, raisins, mixed peel, 3oz. sweet almonds, loz. bitter almonds, 2 lemons, 1 small nutmeg, 1 teaspoonful salt, 8 eggs, 1 gill brandy or stout, 1 gill milk, half-teaspoonful mixed spice. Rub stale brown or white bread, or both, through a wire sieve to make the crumbs. Shred and chop the suet; carefully clean the currants and sultanas, stone and chop the raisins and shred the peel. Skin and chop the almonds, grate the small nutmeg and the lomon rinds and beat the eggs until thoy are light and frothy. Mix the flour, crumbs, salt and spice; add the suet sugar and fruit; mix the eggs, milk and brandy or stout; stir them all together very thoroughly; cover the basin and leave it until next day in a cool place. Next day press the mixture into wellbuttered basins, cover with butter paper arid then with scalded and floured pudding cloths, plunge into fast-boiling water and boil steadily for eight hours, filling up the pan when necessary with boiling water. Lift the puddings when cooked out of pan and hang thera in a cool, dry place, with the same cloth on, until required ; then reboil for at least two hours. Christmas Pudding No. 2 (less rich). — lib. breadcrumbs, lib. suet, lib. brown sugar, lib. currants, lib. raisins, Alb. sultanas, flour, £lb. chopped apples, 3oz. mixed peel, 2oz. sweet almonds, rind and juice oi 1 orange and of 1 lemon, 1 teaspoonful mixed spice, 1 teaspoonful salt, 5 eggs, half-pint milk, The of making is the same as that for the pudding given above. (