– There are various excellent receipts for making a Christmas pudding, and we have selected a few of the best for our national dish. Christmas puddings may be made in the autumn, boiled so that another hour’s boiling will suffice, taken out of their cloths, and put into a dry place until wanted, then put into boiling water, boiled fast for one hour, and served.
1. Put into a large basin one pound of fine Malaga raisins (picked and stoned), one pound of best currants (well washed in several waters, dried in a coarse cloth, and carefully picked), three-quarters of a pound of powdered loaf or fine brown sugar, one pound of sweet beef suet (chopped moderately fine), half a pound of beef marrow (cut up small)—if beef marrow cannot be obtained use another half pound of chopped suet; eight ounces of candied peel — citron, lemon, and orange mixed—(sliced very thin), two ounces of ground or finely chopped sweet almonds, five ounces of flour, and five ounces of fine bread crumbs.
Add a grated nutmeg, or half a stick of powdered cinnamon, and a teaspoonf ul of salt, and mix the whole thoroughly with a little milk, a glass of brandy, and ten or twelve eggs (previously thoroughly beaten up together). It may then be either boiled in a wellfloured cloth, or a pudding mould, tied up in a cloth.
Put into a large saucepan full of boiling water, and let it boil fast for fully six hours—if in a mould one hour longer. Turn out carefully, cover the top with powdered sugar, decorate with a sprig of holly, and send to table very hot, with a little blazing brandy in the dish. Of course the holly and lighted brandy belong only to Christmas. Brandy sauce (see Receipt) usually accompanies Christmas plum pudding.
2. One pound and a half of finely chopped beef suet, one pound of grated bread, one pound of well – washed currants, one pound of stoned raisins, one glass of brandy, half a nutmeg grated, a teaspoonful of salt, eight eggs, leaving out half the whites, a small quantity of loaf sugar (in powder), and a few bitter almonds. Boil in a floured cloth for six hours. Serve as before.
3. Half a pound of potatoes, a quarter of a pound of carrots, well-boiled and worked through a colander, a tablespoonful of treacle, half a pound of currants, half a pound of raisins, quarter of a pound of moist sugar, quarter of a pound of suet, well chopped, four ounces of candied peel, a little grated nutmeg, and salt, half a pound of flour; mix all together the night before wanted, and boil hard for four hours.
4. Take one pound of suet, chopped fine, one pound of grated bread, one pound of carrots (boiled and passed through a colander), one pound of raisins, stoned, half a pound of currants, the rind of half a lemon shred as fine as possible, four eggs, a glass of brandy, a little grated nutmeg and salt, and as much milk as will make it a proper consistence ; boil it nine hours, and serve as before three ounces of brown sugar, half a pound of currants, half a pound of raisins, a wineglass of brandy, the yolks of five eggs and whites of two, one nutmeg, grated ; a little salt ; candied peel to taste. Mix well and boil four hours.
5. Take half a pound of grated bread or flour, half a pound of suet, three ounces of brown sugar, half a pound of currants, half a pound of raisins, a wineglass of brandy, the yolks of five eggs and whites of two, one nutmeg, grated ; a little salt ; candied peel to taste. Mix well and boil four nours.
6. Take half a pound of suet, chopped fine, half a pound of grated bread, half a pound of raisins, stoned; half a pound of currants, the yolks of three eggs, and the whites of two, a little nutmeg, two spoonfuls of sugar, and a salt-spoonful of salt. Boil six hours ; serve as before.
7. Take one pound of fresh beef suet, finely minced, add a pound of raisins (stoned and chopped), the same weight of currants (well washed, dried and picked), half a pound of flour, half a pound of grated bread, the peel of a lemon “grated, half a nutmeg, grated, eight eggs well beaten, six ounces of candied citron, lemon, and orange peel, half a pound of brown sugar, a tea-spoonful of salt, a glass of brandy, and a tea-cupful of cream or milk ; mix all these ingredients well together, put them into a floured cloth, and boil for about seven hours, taking care that it does not stop boiling during that time, and keeping the vessel well filled up with boiling water as it wastes ; before serving, strew powdered loaf sugar over it. Serve with brand.
Source: Take my advice by Robert Kemp Philp