Make Christmas Pudding - The Victorian Way
Mrs Crocombe shows how to make a delicious Victorian Christmas Plum Pudding.
She includes the recipe and method so you can make it yourself.
Duration/Time: 5:54
This recipe comes from 'Modern Cookery' by Eliza Acton, who is understood to have been the first person to call it 'Christmas Pudding'.
INGREDIENTS:
- 75g flour
- 150g suet
- 150g raisins
- 3 small eggs
- 150g currants
- A pinch of salt
- 75g breadcrumbs
- 125g white sugar
- 50g candied peel
- half a tsp mixed spice
- 100ml brandy plus 50ml for serving
- 100g chopped apple (roughly one large apple)
METHOD:
Begin by adding all of the dry ingredients into a bowl and mixing them together by hand.
Pour in 3 small eggs and 100ml of brandy before stirring again.
Line your chosen mould with butter and fill it with the mixture using a wooden spoon.
Make sure every bit of space is filled, especially the bottom of the mould.
Cover the top with a wet, floured cloth and insert a fold in the material to allow space for the mixture to rise.
Steam the pudding:
Place the filled mould in a saucepan of boiling water, ensuring the water level is approximately half way up the mould.
Steam for around 4 hours. To serve, carefully turn out of the mould.
When serving, gently heat some brandy then pour this over the pudding before lighting for those festive flourishes.