KING'S CHRISTMAS PUDDING.

Shannon News, 28 October 1927, Page 3

KING'S CHRISTMAS PUDDING.

royal chef forwards recipe (To the Editor Levin Chronicle.) Dear Sir, —The King’s Chef, Mi Cedar 4, with their Majesties’ gracious consent, has supplied to the Empue Marketing Board a recipe for an Empire Christmas Pudding. This recipe is being inserted by the Empire Marketing Board in all the principal newspapers of this country. It will appear in good time before Christmas so that people may be able to make their puddings of ingredients obtained exclusively from the Empire at home and overseas. I enclose, herewith, an advance copy of this recipe and hope that it may be of sufficient interest to be mentioned in your news columns. As you will sec the King’s Chef includes in his ingredients 5 lbs. of New Zealand beef suet. —I am, etc., S. G. TALLENT, Secretary, Empire Marketing Board. London, Sept. 20, 1927.

The recipe supplied by Mr Cedard for the King’s Empire Christmas Pudding is as follows: — 5 lbs of currants (Australia), o lbs of sultanas (Australia). ■ f) lbs of stoned raisins (South Africa). 11 lbs of minced apple (Canada). r>~lbs of bread crumbs (United Kingdom). .1 lbs of beef suet (New Zealand). 2 lbs of cut candied peel (South Africa). 2A lbs of flour (United Kingdom). 2A lbs of dcmerara sugar (West Indies). <■ 20 eggs (Irish Free State). 2 ozs. ground cinnamon (Ceylon), l-i- ozs. ground cloves (Zanzibar). 1A ozs. ground nutmegs (Straits Settlements). 1 teaspoonful pudding spice (India). 1 gill brandy (Cyprus). 2 gills rum (Jamaica). 2 quarts of old beer (England).

Recipes for a sauce and for brandy butter, also male exclusively from Empire ingredients, to accompany the pudding have also been supplied by His Majesty’s chef. Copies can be obtained free on application to the Empire Marketing Board, 2 Queen Ann’s Gate Buildings, London, S.W.I.