Hi there. Well, I've steamed all but the biggest of my Christmas puds :)
That one's on the go right now. I took off a small sliver of one of the
cooked ones this morning and while I think it's a bit overcooked, it
certainly is tasty. I was a little worried because it had no sugar or
spices and it occurred to me that tastes might have changed a bit in 160
years. But, I have to say it really is a nice pud. Thurlow helpfully sent
me a web-site that had bar tender's measures and it said that a
wineglassfull was 4 ounces. I had used 5 because it didn't look right.
Anyway, for those who might be interested the recipe is as follows: From
Mrs. Beeton's book in 1861.
1½ lbs. of raisins, 1½lbs of currents, ½lb of mixed peel, ¾ lb of bread
crumbs, ¾ lb of suet, 8 eggs, 1 wineglassful of brandy. Boil for 5-6 hrs.
and 2 hours on the day it is to be served.
This really is a nice fruity tasting pudding.
My thanks to those who offered advice :) Have a great holiday season.
Sharon on snowy Vancouver Island
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