This is the Christmas Pudding recipe which Jessie Muriel (Nanna) used and has been handed down.
CHRISTMAS PUDDING (Imperial Measure)
Thanks to Margaret Miller for this recipe
1lb Dates 1lb Currants 1lb Sultanas 1/2 lb Figs 1/2 lb Candied Peel
Almonds Cherries 1tsp Nutmeg 1tsp Mace 1tsp Mixed Spice
1/2 tsp Soda dissolved in 1/4 cup of milk 8 Eggs well beaten
Rub the first 4 ingredients all together. (2 loaves of bread.) Use your hands to mix as the mixture gets very heavy.
Add the dried fruit and spices, mix together.
Add soda and milk.
Add the well beaten eggs.
Place the prepared money into the pudding after it has been placed into the cloth.
Rub the pudding cloth with flour and place the pudding into the cloth. Pat into shape. Tie the cloth. Tie the extra material to form a loop and this is used to take the pudding out with a large wooden spoon.The pudding mixture is for 2 puddings.
Have ready a large boiler three-quarters full of boiling water with a cake rack on the bottom to stop the pudding sticking to the bottom. The pudding should be allowed to float freely in the water, at all times. Lower the pudding quickly into the boiling water. Check the water frequently and replenish the boiling water. This may be as often as every 30 minutes if the water evaporates quickly.
Boil for about 6 hours first.
Dry the pudding over the bath for a few days, using the loop to support the pudding.
Hang the pudding in a cool, dry place for about 6-8 weeks.
Boil the pudding four about 4 hours, the second time around.
PREPARE THE CLOTH
You will need about 1 metre of unbleached calico.
Soak the square in cold water overnight. Next day, boil for 20 minutes, then rinse well. Cloth is ready for use.
After the pudding has been reheated and removed from the cloth, soak cloth in cold water, boil for 20 minutes and rinse well. Avoid using washing powder. The cloth can be used many times.
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