A Christmas Pud Recipe from the Ministry of Food in WW2


Christmas Pudding

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

Sift flour, baking powder, salt and spice together. Add the sugar, fruit and breadcrumbs and grated suet or melted fat. Mix with the marmalade, eggs and rum, or other liquid. Mix very thoroughly. Put in a greased basin, 2 pt. size. Cover with greased paper and steam for 4 hours. Remove the paper and cover with a fresh piece and a clean cloth. Store in a cool place. Steam 2 to 3 hours before serving. The steaming is best done by standing the 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 cooking but be sure the water is boiling when added.

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