CHRISTMAS PUDDINGS

New Zealand Listener, Volume 9, Issue 229, 12 November 1943, Page 19

CHRISTMAS PUDDINGS

AVING made our Christmas H cakes, both rich and not-so-rich, let us now think of the festive Christmas Pudding. Even if the weather should be hot, yet the Christmas pudding is really a necessity. I was interested to read, the other day, the reason why so many old English recipes for Christmas cakes and puddings include ale. It was because the real old English ale, which was made from barley without hops, and which was a thickish sweet drink about the consistency of barley-water, did not keep long, but soon went sour; so that the housewife usually had plenty on hand to use. Old English puddings were always mixed in a deep earthenware crock, and left to stand for 24 hours, with the eggs and moisture already added. They were then beaten up again, and cooked for 7 or 8 hours; and after the cloth was dried, were hung up from hooks in thé pantry ceiling until the day they were wanted, when they were given another 2 or 3 hours’ boiling. Such rich puddings keep well, and there were always one or two saved for Easter and Whitsun holidays, and very often the stock lasted right through the year. It is quite all right to steam Christmas puddings in a_ basin, covered well with greased paper; and when cool, to cover with a clean dry ‘cloth, tie up securely, and hang in a cool, dry place. Original Christmas Pudding (No eggs) Here is a good recipe from "HardHearted Hannah"; quite inexpensive: — Six ozs. breadcrumbs, 6 ozs. flour, 8 ozs. shredded suet, 6 ozs. sugar, 4 ozs. each of sultanas, raisins and currants (or whatever fruit you can get; a pound of the cleaned, packaged cake-fruit would be splendid); 2 ozs. peel; a little salt; a large cup of milk; 1 teaspoon baking soda; 2 tablespoons golden syrup; and 4 teaspoon each nutmeg, cinnamon, ginger (or ginger essence) and ground cloves. Boil the suet and milk for a few minutes, pour it over the sugar and breadcrumbs; leave a little while; then add the flour and stir well. Add the rest of the ingredients, the soda last. Boil or steam at least 4 hours. Variation A similar recipe came to me from "Bertha of Beach Haven." It uses butter instead of suet, and only 4 ozs. of everything:-Boil 4 ozs. of butter in a large cup of milk for a few minutes, Pour it over 4 ozs. breadcrumbs and 4 ozs. sugar. Leave till nearly cold, then mix in 4 ozs. flour, 4 ozs. each of currants and raisins, and peel to taste. Lastly add 1 teaspoon baking soda dissolved in a little warm milk: Steam 21% to 3 hours. More fruit may be added if liked. Old English Christmas Pudding (Two or three eggs) Six ounces flour, 2 ozs. best cornflour, Y% Ib. breadcrumbs, 1% Ib. shredded suet, 42 Ib. dark brown sugar; 11% Ibs. raisins, 44 Ib. each currants and sultanas, 6 ozs. mixed peel, 114 1b. raisins, 2 ozs. almonds (or 3 Ibs. of cleaned cake-fruit mixture bought in pound packets), the grated rind and juice of 1 lemon, a level teaspoon of mixed spice, a little nutmeg, 2 or 3 eggs, and enough milk to make

a not too stiff mixture. Mix all the dry ingredients well; beat the eggs well and then mix in a little milk and add this to the dry ingredients. Then add the lemon juice and more milk as required. Stir very thoroughly, and leave to stand for 24 hours. Beat up again, put into well-greased basin, cover with greased paper, and steam for 6 to 7 hours. When cool, tie down with dry cloth, and hang in a dry, cool place. Wee Wyn’s Christmas Pudding (With butter) One and a half pounds flour, 1 cup breadcrumbs, 6 ozs. each of raisins, and currants, 8 ozs. sugar, 4% Ib. butter, 1% teaspoon spice, 1 tablespoon golden syrup, 2 teaspoons baking powder, 2 eggs, a little lemon peel, milk to mix. A little brandy is optional. Rub the butter into the flour, then add fruit, spice etc. Lastly, add beaten eggs with golden syrup. Add milk as required. Boil 4 to 5 hours. ;