Aunt Selina's Christmas Pudding Recipe
(Aunt Selina called it Plum Pudding)
© llizard aka ejm 2000, 2002
1 c. icing sugar
1/3 c. salted butter
2 tsp. rum (or vanilla)
- Using the back of a wooden spoon, cream sugar into butter. Add rum (or vanilla).
- Refrigerate til firm. Serve over hot pudding.
1 lb stoned raisins
1 lb sultana raisins
¾ lb flour
¾ lb fine bread crumbs (or 2 c. flour and 2 loaves 3 day old bread, crumbled fine)
1 tsp baking powder
1 lb sugar
1 lb suet
½ lb mixed peel
1 tsp salt
¾ tsp ginger
1 nutmeg grated (1½ tsp)
1 lemon juice and rind
1 pt milk (2½ c)
2 or 3 apples chopped
1 tsp allspice (Aunt Selina's recipe called for mixed spices)
My mother wrote:
- Mix well. Cover and let stand over night.
- Put in buttered mold with buttered paper over top.
- Put watertight container into boiling water and boil 4 to 5 hours according to size. You can also place the pudding in a steamer.
- When it is required, boil (or steam) again for 2 hours.
If you don't have a pudding container, wrap the pudding tightly in foil for steaming.
"For the preliminary cooking I usually cook all the puddings (no matter what size) for about four and a half hours. It doesn't seem to hurt the small ones. When it's time for eating them I put a big one and a little one into a steamer and steam them both for two hours."
At serving time, gently heat a little brandy. Pour over the pudding and light with a long match. Serve with hard sauce.
Many thanks to my mother for allowing me to post her recipes.