XMAS PUDDINGS

Sun (Auckland), Volume II, Issue 531, 7 December 1928, Page 5

XMAS PUDDINGS

IS YOURS MADE? If you have not a good recipe, try this: Required: Half a pound each of raisins, sultanas, currants, suet, Demerara sugar, almonds, 4oz. of mixed candied peel, lib. of apples, lib of breadcrumbs, the grated rind and juice of a lemon, 1 teaspoonful of mixed spice, 5 eggs, 2 wineglassfuls of brandy. Peel, core and chop the apples, stone and chop the raisins, clean the sultanas and currants, shred the candied peel finely, chop the suet, blanch and chop the almonds, or put them through a mincer. Mix all the dry ingredients well together, add the lemon juice, beat up the eggs and stir int 6 the mixture, with the brandy. When well mixed, let all stand overnight, then mix again and put into well-greased basins. Cover with scalded floured cloths, and put into a pan of boiling water and boil for 6 or 7 hours. When cold store in a dry, cool place. When required, boil again for 3 or 4 hours. Note.—Half a pound of breadcrumbs and Jib. of flour may be used for this, in which case lib of suet, 4oz. of walnuts, and the same amount of glace cherries, make a change added to the other ingredients. Chop the walnuts with the almonds.