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Time: 5 or 6 hours the first time of boiling; 2 hours the day it is to be served.

Sufficient for a quart mould for 7 or 8 persons

Seasonable on the 25th of December, and on various festive occasions till March

Ingredients
  1. 1-1/2 lb. of raisins
  2. 1/2 lb. of currants
  3. 1/2 lb. of mixed peel
  4. 3/4 lb. of bread crumbs
  5. 3/4 lb. of suet
  6. 8 eggs
  7. 1 wineglassful of brandy
Directions
  • Stone and cut the raisins in halves, but do not chop them
  • Wash, pick, and dry the currants
  • Mince the suet finely
  • Cut the candied peel into thin slices
  • Grate down the bread into fine crumbs
  • When all these dry ingredients are prepared, mix them well together
  • Moisten the mixture with the eggs, which should be well beaten, and the brandy
  • Stir well, that everything may be very thoroughly blended
  • Press the pudding into a buttered mould
  • Tie it down tightly with a floured cloth, and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time allowed for cooking
  • As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it
  • The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least 2 hours; then turn it out of the mould, and serve with brandy-sauce.
  • On Christmas-day a sprig of holly is usually placed in the middle of the pudding, and about a wineglassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame

  • Note: Five or six of these puddings should be made at one time, as they will keep good for many weeks, and in cases where unexpected guests arrive, will be found an acceptable, and, as it only requires warming through, a quickly-prepared dish. Moulds of every shape and size are manufactured for these puddings, and may be purchased of Messrs. R. & J. Slack, 336, Strand.

    Source: The Book of Household Management by Isabella Beeton (1859)

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