Saturday, 18 December 2010

George I's Christmas Pudding

George I, the pudding King, was served this pudding on Christmas Day 1714. The recipe makes one large or two small puddings.

3/4lb shredded suet
1/2lb stoned prunes
1/2lb mixed peel, cut into strips
1/2lb small raisins
1/2lb seedless sultanas
1/2lb currants
1/2lb sifted self-raising flour
1/2lb demerera sugar
1/2lb brown breadcrumbs
1/4lb dates
1/4lb glace cherries
1 tsp mixed spice
half a nutmeg, grated
half a dozen eggs, beaten to a froth
5 fl oz milk
the juice of half a lemon
1 large wineglass of brandy

Mix all the dry ingredients together in a bowl with a teaspoon of salt. Mix and stir in the eggs, milk, lemon juice and brandy. Stand for thirteen hours in a cool place then turn into buttered basins. Boil for six hours. On Christmas Day, boil for a further two hours before serving. To boil: cover the basins with buttered greaseproof paper or foil, then secure each one with a cloth, tied tightly round the top of the bowl with a piece of string. Stand in a fish kettle or separately in large saucepans. Fill the pans with water which should reach halfway up the bowls. Top up from time to time with boiling water.

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