Recipe

for an

Andrews Christmas Pudding

 

12 ounces currants

2 ounces self raising flour

12 ounces raisins   

4 small eggs

4 ounces ground almonds 

4 dessertspoons black treacle

4 ounces mixed peel

4 pinches of salt, nutmeg and mixed spice

8 ounces suet

juice and rind of 2 lemons

8 ounces bread crumbs

8 dessertspoons Barley wine (or  50/50 milk and rum)

12 ounces brown sugar   

 

Mix all the ingredients together to an even consistency.

Put into greased pudding bowls and cover tops of bowls with greased, grease-proof paper, circular lids

Cover tops of bowls with aluminium foil (slightly peaked in the centre) and tightly seal foil uder bowl rims with string.

Slowly steam for 12 hours. After they have cooled they can be left in a cold place for 2 to 3 months without coming to any harm. Before eating place them in a steamer for a further 3 hours to completely heat through.