RECIPE FOR A REAL OLD FASHIONED CHRISTMAS PUDDING

This recipe from 1933 by F.G. Bowles, a former head cook to the Lord Mayor of London is a well-tested recipe for a 7lb Christmas pudding.  The quantities can of course be reduced to provide the correct proportions. This recipe from 1933 by F.G. Bowles, a former head cook to the Lord Mayor of London is a well-tested recipe for a 7lb Christmas pudding.  The quantities can of course be reduced to provide the correct proportions.

Mansion House Pudding

24 oz raisins

12 oz currents

12 oz suet

9 oz flour

4 oz chopped apple

one oz orange peel

8 oz brown sugar

1/4 pint of milk

12 oz crystallised peel

10 oz bread crumbs

1 oz of ground ginger

1 oz of citron peel 1 teaspoonful of salt

six eggs

1/4-pint brandy

one to three pints of stout

Juice of 1 lemon

2 oz of chopped almonds

a little mixed spice

METHOD:  all the dry ingredients should be well mixed together. Extra mixing repays the trouble. Whisk the eggs well, add to the milk then add the brandy and stout and mix with the dry ingredients.

Pack into greased basins and boil for six hours at the time of making then a further six hours when needed. Brandy butter or egg custard is the best accompaniment.