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A rich-tasting, spicy Christmas Pudding.
"Extra-Special" for Christmas 1944.

This recipe was handed to me by Dave, MW0MWL. It is a newspaper clipping of "Food Facts" from 1944. Unfortunately it wouldn't scan in a readable form so I've entered it in the normal recipe format, adding the editorial note at the bottom.

 PREP TIME  ? 
 COOK TIME  4 hrs
+ 2 - 3 hrs 
 READY IN  ? 
 SERVES  4 - 6 






INGREDIENTS

  • 2oz plain flour
  • ½ level teasp. baking powder
  • ½ level teasp. grated nutmeg
  • ¼ level teasp. salt
  • ¼ level teasp. cinnamon
  • 1 level teasp. mixed spice
  • 4oz suet or fat
  • 3oz sugar
  • 1lb mixed dried fruit
  • 4oz breadcrumbs
  • 1 level teasp. marmalade
  • 2 dried eggs, reconstituted
  • 1¼ pint ale, stout or milk


DIRECTIONS

  1. Sift the flour, baking powder, salt and spices together.
  2. Add the sugar, fruit and breadcrumbs and the grated suey or melted fat.
  3. Mix with the marmalade, eggs and liquid.
  4. Mix very thoroughly.
  5. Put in a greased basin, 2 pint size.
  6. Cover with greased paper and steam for 4 hours.
  7. Remove the paper and cover with a fresh piece and a clean cloth.
  8. Store in a cool place.
  9. Steam for 2 - 3 hours before serving.

Editorial note:

Here is a splendid Christmas Pudding recipe, with a fine rich, fruity flovour, which every housewife will welcome. It tastes almost as good as pre-war!

Just a word about steaming the pudding; steaming is best done by standing the pudding basin in a saucepan with water coming a third of the way up the sides of the basin. Keep the water boiling gently over a low heat. It may be necessary to add a little more water during the cooking but be sure to add boiling water.

Best wishes to you all in your Christmas cooking!

ISSUED BY THE MINISTRY OF FOOD, LONDON, W.1. FOOD FACTS No.232

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