Aunty Julies Christmas Pudding
450-500 g raisons
450-500 g sultanas
450-500 g currants
grated rind of 1 lemon
8 ozs. of finely grated suet (sold in a packet at supermarkets)
4 ozs. of soft white breadcrumbs
4 ozs. brown sugar
10-12 ozs. plain flour (hold back some of this to see how it is)
1/2 tsp of salt
1/2 tsp of grated nutmeg
1 tsp of mixed spice
6 large eggs
1/2 cup of Brandy (or a bit more)
1/2 tsp of carbonated salt (dissolve in about 2 tsp of hot water)
Method: (mix with hands best)!
1. Mix dry ingredients first, then add eggs. Brandy and carb. soda.
2. Adjust Brandy - mixture should be quite stiff.
3. Mix money through. (Wet hands to work money through).
4. If you were lucky enough to be in her kitchen when she made the pudding, Aunty Julie would invite you to 'stir the mixture' with a wooden spoon and 'make a wish'. This was usually about 6 weeks prior to Christmas Day.
5. Boil a large pot of water with a small plate at the bottom of pot to stop pudding cloth from sticking.
6. Put dry cloth into the boilng water and then wring out and lay flat.
7. Sprinkle centre of wet cloth lightly with plain flour. (This forms the crust)
8. Put all the mixture into the centre of cloth, pull up the 4 corners and tie tightly with string, leaving about 1 inch or less for expansion. (String must be tied round and round very tightly to stop any water entering when boilling).
9. Boil for 2.5hrs now at a steady boil.
Note: Water must never go off 'the boil', so top up from a boilling kettle.
10. Remove from water and hang up to dry out. (Refrigerate if humid weather so that the flour crust doesn't cause mould to form).
11. On 'Christmas Day', boil for a further 2.5hrs using the same method.
12. Remove from pot, undo the cloth and turn upside down onto a large serving dish. Decorate with sugar cubes and flame with Brandy.
Serve with custard, ice-cream and cream. We always had all three!
Good luck with the recipe and as my Aunty always said, "God Bless You".