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Eleventh hour pudding

20 mins preparation

Ready to eat from 12 hours

Puddings for the festive season should be made in November. Where this has not been done, a very good mixture that may be made at the eleventh hour is as follows.

Shopping list
  • 4oz of flour
  • 4oz of breadcrumbs
  • 1lb of stoned raisins
  • 1lb of sultanas
  • 1/2lb of currants
  • 4oz of peel
  • 4oz of almonds
  • 6oz of preserved ginger
  • 1 lemon
  • 5 eggs
  • 1/2 pint of milk
  • 1/4 pint of brandy
  • 1/2lb Shredded Suet
Method
  1. Mix together 4oz of flour, 4 oz of breadcrumbs, 1/2lb of shredded suet, 1lb of stoned raisins, 1lb of sultanas, 1/2lb of currants, 4oz of chopped peel, 4oz of blanched and choppped almonds, 6oz of preserved ginger (cut fine) and the grated rinde and juice of 1 lemon.
  2. Beat 5 eggs, and adding the eggs and 1/2 pint of milk, moisten the dry ingredients.
  3. Add 1/4 pint of brandy and then steam for 10 hours.
Brandy sauce
  • 2 egg yolks
  • 70ml of cream
  • 1/2 glass of brandy
  • 1oz of sugar
Brandy sauce method
  1. Into a basin put the yolks of 2 eggs, 70ml of cream, 70ml of water, 1/4 glass of brandy and 1oz of sugar.
  2. Stand the basin over a saucepan of slowly boiling water and whisk until thick, when the sauce will be ready to serve. On no account let it boil
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