English Heritage
Published 23 Nov 2018📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖
Join Mrs Crocombe as she makes a traditional plum pudding at Audley End House. This recipe comes from Modern Cookery by Eliza Acton, who is understood to have been the first person to call it “Christmas Pudding”.
Plan a visit to Mrs Crocombe’s kitchen: http://bit.ly/2BtBzoO
Discover the history of Christmas pudding: http://bit.ly/2Bu2WyS
INGREDIENTS
75g flour
75g breadcrumbs
150g suet
150g raisins
150g currants
100g chopped apple (roughly one large apple)
125g white sugar
50g candied peel
½ tsp mixed spice
A pinch of salt
100ml brandy plus 50ml for serving
3 small eggsMETHOD
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, making sure that 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.
To steam the pudding, place the filled mould in a saucepan of boiling water, ensuring that 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.
December 23, 2024
How to Make Christmas Pudding – The Victorian Way
No Comments »
No comments yet.
RSS feed for comments on this post. TrackBack URL
