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Christmas Pudding<br />
Dolly Cockman<br />
2 lb loaf breadcrumbs<br />
1½ lb flour<br />
2 lb beef suet, minced<br />
1 lb sugar<br />
1 lb mixed peel<br />
1 lb sultanas<br />
1 lb seeded raisins<br />
1lb currants<br />
½ lb almonds<br />
18 eggs<br />
½ cup of brandy<br />
½ packet of mixed spice<br />
1 tsp nutmeg<br />
pudding cloth (calico will work)<br />
string<br />
Mix together fruits, suet and breadcrumbs and<br />
let sit overnight.<br />
Place in very large bowl with flour and spices and<br />
mix. Break in eggs and mix well.<br />
Wet pudding cloth, wring out and dust with<br />
flour.<br />
Place mixture in centre of cloth and pull up<br />
and tie tops with string. Boil in large boiling<br />
or copper pot for 8 hours steady. Puddings will<br />
keep if hung up on a wire for weeks.<br />
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