Oh! Merry Christmas I’m about to make the
plum pudding. This is one of my favourite recipes from Eliza Acton’s ‘Modern Cookery’.
I have quite a few of her recipes in my cookbook because, well, she’s
very, very good. I understand she was the first person to call plum pudding
Christmas pudding. For this recipe you will need: Flour Breadcrumbs Suet Raisins Currants Apple Sugar Candied peel Mixed spice Salt Brandy And eggs. To my bowl of flour I shall add all the
dry ingredients: suet, raisins, currants the sugar, apple, a little spice, and
some candied peel. Plum pudding is eaten in country houses like this throughout the autumn and winter months but as it’s Christmas Day, this plum pudding will be
‘Christmas pudding’ and Mr. Lincoln the butler will pour over hot brandy and set
light to it when it’s served. Oh, I better add the wet ingredients:
the eggs and the brandy. Now to choose the mould. I’ve lined my mould with butter and I’m
now going to put in the mix making sure it gets right down to the bottom. Now using a wet cloth that has been well floured, I’m going to lay it on top leaving a fold so it has room to rise. And now I’m going to steam it, putting
the water just about half way up the mould. You can of course boil your plum pudding
in a cloth for that traditional cannonball shape, or steam it in a plain
mould but that’s not very imaginative. You can then steam it for about four
hours, but it is quite forgiving so if it’s a little longer don’t worry. Just
don’t let it boil dry. Now the pudding is ready it’s time to turn it out. As this is Christmas Day, I’m going to
decorate it with some holly. There we are. Christmas pudding.