Great Grandma's Christmas Pudding (1863)

1/2 lb suet
1/2 lb currants
1/4 lb flour
1/2 lb sultanas
1/4 lb breadcrumbs
1 tbsp treacle or syrup
2 beaten eggs
1/4 pint milk or OId Ale
1 tip nutmeg/mixed spice
2 oz chopped walnuts
1 grated carrot rind and juice of 1 orange
1 grated apple

Mix flour and suet, add fruit, nuts and spice. Add beaten eggs and milk. Then add treacle. Mix well. Divide mixture into greased pudding basins 3/4 full. Cover with greaseproof paper (buttered) folded in centre to allow for expansion. Place further greaseproof paper over and down sides of basin and tie with string. Place in a pan of water (to reach 1/2 way up basin), bring to boil then simmer slowly for 2 hours.

To re-heat, place in a pan of water for 1/2 hour or microwave for a few minutes.
These will freeze.

Joan Rimmer