Christmas Pudding with Dickens

Traditional British Christmas Pudding Recipe by Pen Vogler from the Charles Dickens Museum

Ingredients

  • 85 grams all purpose flour
  • pinch of salt
  • 170 grams Beef Suet
  • 140 grams brown sugar
  • tsp. mixed spice, allspice, cinnamon, cloves, &c
  • 170 grams bread crumbs
  • 170 grams raisins
  • 170 grams currants
  • 55 grams cut mixed peel
  • Gram to Cup conversion tables.

Method

Mix together well, add 1 medium grated apple, mix again, beat three eggs plus 140ml brandy, add to dry mixture, stir together well.

Grease pudding basin with butter, cut a small piece of grease proof paper to cover bottom, pack in pudding, cover with parchment another round of grease proof paper, cover with large squares grease proof paper and tin foil, tie up tightly with string and make string handle to prevent water from invading pudding.   Set on saucer in large covered pan, water half way up pudding basin and boil for 3 ½ hours.

To learn more about Mrs. Vogler and her cooking adventures, click here.

Click here to purchase a copy of Christmas with Dickens by Pen Vogler.

 

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Highlander Bible

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Of the Room and Furniture

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THE transient tenure that most of us have in our dwellings, and the absorbing nature of the struggle that most of us have to make to win the necessary provisions of life, prevent our encouraging the manufacture of well-wrought furniture.

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Man looks at severed hand and foot….for refusing to climb a tree to cut rubber for King Leopold

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