Holiday Meal

[Pleater]

It is not yet too late to make a Christmas pudding. This will make a thumping big 5lb pudding so either reduce the amounts or make several of the size you require.
1 and 1/2 lb of seedless raisins, 1/2lb of currants 1/4lb of chopped mixed peel 1/4lb of chopped preserved cherries 1/4lb slivered almonds 1/2lb breadcrumbs 3/4lb of finely divided suet 1/2lb SR flour 8 eggs and a wineglass full of brandy.

Mix all the dry ingredients. Beat the eggs and add the brandy then add the dry ingredients little by little and mix well. Add milk if required to bind it all together. Press the mixture into a buttered pudding mould or dish, tie on a cloth and boil for 6 hours in a pan of water, topping up as required.

When wanted for the table microwave 3 to 5 minutes depending on the power of the oven, let stand 5 minutes and heat again 1 or 2 minutes. To serve, warm a metal dish in the oven, large enough to hold the pudding with an inch or so all round, as the brandy must be warmed if it is to ignite. Place the hot dish on a tray impervious to heat and set the pudding in the centre and a freshly cut and washed (for reasons of hygiene and fire prevention) sprig of holly on top. Pour on a wineglass of brandy, half over the pudding and half into the dish, wait a few seconds then ignite the fumes and serve it forth.

Anne the Pleater :ootd: