"Glenedyth" Christmas Pudding
- 1 1/2 pounds breadcrumbs
- 1/2 pound flour
- 2 pounds chopped suet
- 2 pounds raisins, chopped
- 2 pounds currant
- 2 pounds sugar
- 18 eggs
- 1 claret glass brandy
- 1 wine glass maraschino
- 2 ounces almonds, blanched and sliced
- 2 ounce candied peel
- 2 ounce citron
- 2 ounce preserved ginger finely chopped
- 2 small nutmegs
- 2 limes, juice and finely chopped rind
- 1 teaspoon salt
Mix all to a stiff paste, moistening with a small amount of milk if necessary, but be careful, for milk will make the pudding heavy. The eggs and milk should be stirred into the ingredients after they have been thoroughly mixed together, and last of all the brandy and liqueur. This pudding will take 10 hours to boil, and is large enough for a party of sixteen.
Submitted by Jun 19, 2009
28 min
600 min
628 min