Title: Ye Olde Christmas Pudding (Australian Herb Society)
Categories: Pudding Holiday Dessert
Yield: 1 Pudding

4	oz	Fine breadcrumbs
1	oz	Flour
4	oz	Shredded suet
4	oz	Brown sugar
2	lg	Eggs
1/2	lb	Raisins; stoned & chopped
1/4	lb	Sultanas
1/4	lb	Currants
1/4	lb	Dried apricots; finely chopd
1	oz	Dried prunes; chopped
2	oz	Crys. orange peel; chopped
2	oz	Crys. lemon peel; chopped
1	oz	Glace cherries; chopped
2	oz	Grated apple
1/4	lb	Blanched almonds; chopped
2		Lemons; grated rind & juice
1		Orange; grated rind & juice
1/2		Nutmeg; grated
2	oz	Grated apple
1		Wineglass of brandy, rum, homemade wine or fruitjuice

Mix together thoroughly. Stir well and get all the family to stir too and wish hard.

Cover and leave aside for 24 hours. Press into a greased basin, cover with greased paper and steam for 6 to 10 hours, or cook in a pressure cooker for 2 to 3 hours.

Take off wet wrappings at once, let the pudding cook, cover with fresh paper and store in a cool, dry place.

On Christmas morning, steam for at least 2 hours or cook for one hour in the pressure cooker.

"Herbology" the official organ of the Australian Herb Society Typed, but not tested, by Greg Mayman, 05-23-98

Of course, this should traditionally be cooked in a cloth wrapper (pudding cloth) -GM

From: Greg Mayman Date: 05-23-98 (09:40) The Once And Future Legend (1) Cooking

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