1 c Ground suet
3/4 c Apples
-minced, peeled 3/4 c Fine bread crumbs
3/4 c Flour
1/4 ts Mace
3/4 ts Nutmeg
1/4 ts Salt
1/2 c Candied orange peel
1 c Raisin
1 c Currants
1 c Brown sugar
1/2 c Brandy
4 Egg
-well beaten Whether it is called “Plum Pudding”, or “Christmas Pudding”, this traditional Christmas dessert find its roots in a medieval harvest dish,an unsweetened wheat stew called “frumenty”. It can be traced back even farther to Scandinavian and Russian preparations. Gradually, beef broth was added along with brown bread for thickening; spices and dried fruits like raisinsand currants added interest. According to English tradition,it should be prepared on “Stir Up Sunday”, the first Sunday of Advent and everyone in the household from the babe-in-arms to the oldest member should take a turn at the mixing. This is an adaptation of a recipe dating back to 1845.
Mix all ingredients except eggs and brandy until well blended, use your hands if necessary. Stir in eggs, and brandy. Pour into lightly greased pudding mold or basin (or a coffee tin) and cover top with a piece of greased foil and clean cloth. Tie coverings, tightly and leave strings to assist in removing from pot later. Place on rack in pot with boiling water 2/3 way up the side of the basin. Boil gently for 3 to 3-1/2 hours. Remove
carefully from cooled water, using strings. Cool completely and store in a cool place (or the refrigerator) until Christmas. Too serve, reheat unmolked pudding by steaming or wrap in foil and reheat gently in oven. Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10 servings. Origin: Appeal, quarterly publication by Overwaitea Foods Ltd. Shared by: Sharon Stevens.