The Victoria Napolitano Bookstore Mademoiselle 2019 VIctoria Napolitano | Page 65
Pudding Recipes given here are easy to cook and abso-
lutely delicious. Properly made Christmas puddings will
be extremely tasty and make your Christmas celebra-
tions a memorable experience. Enjoy these Puddings
with your loved ones during this Christmas.
Christmas Pudding (1).
Ingredients of Christmas Pudding:-
1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants,
1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1
lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet
almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2
lb. butter, 1/2 oz. mixed spice and 6 eggs.
Instructions:-
Wash, pick, and dry the fruit, rub the butter into the
breadcrumbs, beat up the eggs, and mix all the ingredi-
ents together; if the mixture is too dry, add a little milk.
Fill some greased basins with the mixture, and boil the
puddings from 3 to 4 hours.
them. Pour as much milk as is necessary to moisten the
mixture sufficiently to work
it with a wooden spoon. Have ready buttered pudding
basins, nearly fill them with the mixture, cover with
pieces of buttered paper, tie pudding cloths over the
basins, and boil for 4 hours.
Christmas Plum Pudding (1)
Ingredients of Christmas Plum Pudding:-
One cupful of finely-chopped beef suet, two cupfuls
of fine bread crumbs, one heaping cupful of sugar, one
cupful of seeded raisins, one cupful of well-washed cur-
rants, one cupful of chopped blanched almonds, half a
cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg
and four well-beaten eggs.
Making of Christmas Plum Pudding:-
12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2
lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist
sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 tea-
spoonful of spice and 1 teacupful of apple sauce. Dissolve a level teaspoonful of soda in a tablespoonful
of warm water. Flour the fruit thoroughly from a pint
of flour; then mix the remainder as follows: In a large
bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of
milk. Stir in the fruit, chopped nuts, bread crumbs and
suet, one after the other, until all are used, putting in the
dissolved soda last and adding enough flour to make
the fruit stick together, which will take all the pint. Boil
or steam three to four hours. Serve with wine or any
well-flavored sauce.
Instructions:- Christmas Plum Pudding (2)
Rub the butter into the breadcrumbs, wash, pick, and dry
the fruit, stone the raisins, chop or grind the almonds,
beat up the eggs, mixing all well together, at the last stir
in the apple sauce. Boil the pudding in a buttered mould
for 4 hours, and serve with white sauce. Ingredients:-
Christmas Pudding (2).
Ingredients:-
Christmas Pudding (3).
Ingredients:-
1 lb. each of raisins, currants, sultanas, chopped ap-
ples, and Brazil nut kernels; 1/2 lb. each of moist sug-
ar, wholemeal breadcrumbs, wheatmeal, and sweet al-
monds and butter; 1/4 lb. of mixed peel, 1/2 oz. of
mixed spice, 6 eggs, and some milk.
Instructions:-
Wash and pick the currants and sultanas; wash and stone
the raisins; chop fine the nut kernels, blanch and chop
fine the almonds, and cut up fine the mixed peel. Rub
the butter into the meal and breadcrumbs. First mix
all the dry ingredients, then beat well the eggs and add
2 cups ground suet, 2 cups bread crumbs, 2 cups flour,
2 teaspoons Baking Powder, 2 cups sugar. 2 cups seeded
raisins. 2 cups currants, 1 cup finely cut citron, 1 cup
finely cut figs, 1 tablespoon finely cut orange peel, 1
tablespoon finely cut lemon peel, 1 teaspoon ground
cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon
ground cloves, 1/4 teaspoon ground nutmeg, 1/4 tea-
spoon ground mace, 1 tablespoon salt, 1 cup water or
prune juice and 1 cup grape or other fruit juice
Instructions:-
Mix thoroughly all dry ingredients and add fruit; stir in
water and fruit juice and mix thoroughly. Add more wa-
ter if necessary to make stiff dough. Fill greased molds
2/3 full, and steam two or three hours. This pudding
should be prepared and cooked a week or more before
used. Before serving steam one hour and serve with
hard, lemon or foamy sauce.