ECONOMICAL CHRISTMAS PUDDING

Southland Times, Issue 23977, 18 November 1939, Page 13

ECONOMICAL CHRISTMAS PUDDING

6ozs plain flour, 1 teaspoon mixed spice, 1 level teaspaon carb, soda, 6oz shredded suet, 6oz each raisins, currants and sultanas, 2 oz chopped peel, 6oz breadcrumbs, 3oz brown sugar, 1 cup milk, J cup - treacle. Sift well the flour, spice and soda. Rub in suet and add prepared fruits, peel, crumbs and sugar. Blend milk and treacle well together and stir into mixture. Boil pudding in a well-buttered basin, with cloth tied over the top, for four hours. Reheat for about one hour; when needed, turn on to a hot dish and serve with any desired sauce. CARROT PLUM PUDDING 4oz plain flour; 1 teaspoon baking powder; pinch of salt; 1 teaspoon mixed spice; sozs soft breadcrumbs; 4ozs shredded suet; 4ozs sugar; 4ozs each raisins and currants; 1 oz peel; 2ozs grated raw carrot; 3 eggs; 2 tablespoons milk. Mix all dry ingredients well together. Rub in suet, and add sugar, fruit, peel and carrot. Mix with the beaten eggs and milk. Turn into a buttered basin, cover securely, and boil for 6 hours, or steam for 7 hours. Turn out and serve with any desired sauce. MINCEMEAT This should be made a month before it is to be used. Jib raisins; 4ozs each currants and sultanas; 1 orange; 2 lemons; 2ozs mixed peel; 4ozs brown sugar; 4ozs fine breadcrumbs; Jib suet; 4ozs blanched and chopped almonds; Jib peeled and cored apples; 4ozs marmalade; J teaspoon mixed spice; pinch of salt; 2 tablespoons brandy. Wash and dry raisins, currants and sultanas. Grate rind from orange and lemons and extract the juice. Put all dry ingredients, together with marmalade, through a mincing machine. Mix thoroughly, and add strained fruit juices and the brandy. Put into jars and cover securely.