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English Christmas

1/2 lb self-raising flour
1/2 lb bread crumbs
1/2 lb shredded suet
1/2 lb currants
1/2 lb stoned raisins
1/2 lb sultanas
4 oz mixed candy peel
6 oz demerara sugar
2 oz blanched almonds (optional)

1 apple
1/4 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
1 lemon rind & juice
4 eggs
1/2 gill brandy
1/2 tsp salt
1.5 gills milk (as needed)

Note: 1 gill = 1/8 pint

Mix the flour, crumbs and suet, chop the peel (if not already
chopped,) also raisins and almonds, grate apple. Mix all the dry
ingredients and flavouring. Beat up eggs and add together with
the brandy, lemon juice and other ingredients. Mix the ingredients
thoroughly (I leave overnight in a cool place.) Put mixture into
greased basins and cover with greased greaseproof paper and boil.
Boil for eight hours or steam for ten hours. Store in a cool dry
place or mature for about three weeks and then wrap in polythene
and freeze. Reheat about three hours. This makes about three
medium sized puddings but of course you can vary the size to suit
yourself - smaller will need less cooking.

We eat it with brandy butter: 2 oz butter creamed with 4 oz soft
light brown sugar, add brandy a little at a time to suit your taste.

Puddings darken and shrink as they mature.


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