1820 Settler Christmas Pudding

This traditional Christmas pudding recipe has been handed down from our 1820 Settler ancestors. What makes it special is that it only has 1 tablespoon of flour. Modern recipes are much more cake-like. My childhood memory is that when we made this for a Christmas lunch that fed a dozen people, we'd always double the quantities. I must add, though, that there would be no other dessert on the table, and everyone ate the pudding with lashings of brandy butter.

Ingredients:

8oz raisins (seeded)
8oz currants
8oz sultanas
8oz mixed peel
4oz dates
2oz almonds
2oz cherries (glace)

Soak the fruit in half a wineglass or more of brandy overnight till all liquid is absorbed (critical step - the pudding will crumble if you start with dry fruit)

6oz bread crumbs
1T flour
4 eggs
8oz butter
8oz yellow sugar
half oz mixed spice (ginger, nutmeg, cinnamon, cloves)
half teaspoon salt
a little milk

Mix dry ingredients, add butter, then fruit. Add well beaten eggs and milk. (The original recipe also says to add the ticky at this point.)

Place in buttered basin, with a wax-paper top. Cover with a cloth that you tie down tight over the basin. Steam over boiling water for 5-6 hours
(Keeps for up to 6 months)

Thank you so much for sharing this will us Eleanor. xx