Mrs Bridges' Christmas Pudding Recipe
From "Mrs. Bridges Upstairs Downstairs Cookery Book", based on the LWT programme Upstairs Downstairs. Published by Sphere Books Ltd.
- 2 cups flour
- 1 cup fresh, white breadcrumbs
- 1 1/4 cup Barbados sugar
- 6 eggs
- 1/4 cup Barley Wine or Yorkshire Stingo
- 2 tablespoons Brandy
- 1 cup currants
- 1 3/4 cups seedless raisins
- 1 3/4 cups sultanas
- 4 tablespoons candied peel
- 6 tablespoons blanched, slivered almonds
- 1 cup suet
- 1/2 cup glace cherries
- 1 cooking apple
- grated rind of a large lemon
- grated rind and juice of 2 oranges
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1/2 grated nutmeg
- 1 teaspoon salt
- Finely chop the cherries and the candied peel.
- Put them in a large, deep bowl with the rest of the dried fruit.
- Peel, slice and chop the apple, add the grated lemon and orange peel and the almonds.
- Add the suet, flour, breadcrumbs, sugar and spices and salt.
- Mix thoroughly.
- Add the well beaten eggs, the ale and the brandy and the fruit juice.
- Stir, wish and leave overnight.
- Put the mixture into pudding basins (there will be enough to fill four 1 1/2 pint basins and leave an inch or two at the top for the mixture to swell.
- Cover with greaseproof paper (or foil) then with a cloth tied below the rim securely with string.
- Put the puddings in pans, each on a trivet if possible and with water three quarters of the way up the basin.
- Simmer on a very low heat for 8 hours replenishing with boiling water when necessary.
- Serve with superfine sugar, brandy butter, Cumberland rum butter or cream (clotted or double).
Prep Time: 480 minutes
Cook Time: 480 minutes
Yield: 4 - 6 portions
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