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Our pastry chef Anna Smith has provided us
with her great great grandmother’s Christmas
pudding recipe. It is from the beginning of
the 20th century and the biggest difference
to today’s recipes is that it uses carrots to bring flavour and moisture into the dish.
Preparation time 8 hrs
(minimum), serves 18 people (3 pint sized
bowls of pudding)
 450 g suet
450 g currants
450 g raisins
450 g breadcrumbs
175 g flour
450 g brown sugar
225 g mixed peel
450 g sultanas
A handful of chopped almonds
1 medium sized carrot, grated
1 lemon zest
4 eggs
1 bottle of stout or ale
1
heaped teaspoon of mixed spices
1 wine glass of brandy
milk
1. Mix the dry ingredients together.
2. Mix the dry mixture with the wet ingredients.
3. Mix into a pudding bowl
4. Add milk until the mixture has a dropping consistency (if you hold upside down
in a spoon it should slowly drop back into the bowl).
5. Place greaseproofed paper on top of the bowl, then add a double layer of tin foil on top and tighten with strings to keep it in place.
Steam or boil the pudding for at least 7
hours.
6. Keep the cooked pudding in the bowl
in a fridge or a freezer. The longer you keep it the more
intense the flavours of the mixed fruit
will become.
7. On
the day boil or steam the pudding again for 2 hours.
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The Mercer,
34 Threadneedle Street, EC2R 8AY
London ::Tel 0207 628 0001::
info@themercer.co.uk
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