CHRISTMAS PUDDINGS

Wanganui Chronicle, Volume 73, Issue 427, 19 November 1930, Page 2

CHRISTMAS PUDDINGS

It is not too soon to make Christmas puddings and mincemeat, and one need hardly repeat how much nicer the home-made pudding is than those which are factory-made. In many families the Christmas pudding recipe is one that has been handed down from generation to generation.

The following are very good recipes: One and a-half pounds of breadcrumbs, half a pound of flour, one pound of finely shredded suet or butter, half a pound of sugar, one pound of currants, one pound of raisings, hak. a pound of candied peel, one nutmeg grated, one packet of mixed spice, quarter of a pound of almonds, blanched and chopped eight eggs. If suet is u u, all the dry ingredients should be mixed together, and the eggs well beaten, added last. If butter is preferred, the butter and sugar should be creamed, as for cake, the eggs beaten in, and the other ingredients mixed together, added by de-o|-e<'<. The Humilities given z will make two fair-sized puddings. Tho puddin may be cooked in moulds or in pudding cloths, and should be put into boiling water and have at least six hours’ boiling. A little brandy may be added to the pudding mixture if liked, but. tho pudding will keep very well without it. When required boil another two hours. Savoy Chef’s Recipe. For a 71b pudding: Take 12oz each of large raisins, small raisins, currants, suet, and crystallised peel, 4oz of chopped apple, loz of orange peel, loz of citron peel, 2oz of crystallised ginger, 9oz flour, lOoz breadcrumbs, Boz brown sugar, 1 teaspoon salt, six eggs, half a pint of milk, a quarter pint of brand or sherry.

All the dry ingredients should be well mixed together. A little extra mixing well repays the trouble. Beat the eggs and add them to the brandy and milk, then pour this over the dry ingredients and again mix thoroughly. Pack into greased moulds, and boil for six hours at the time of making. The

puddings should be boiled fo. a further four hours when wanted for use. Serve with white custard or brandy sauce.