According to the tradition, in November, by the Advent, in England there is the preparation of the Christmas pudding, which will be eaten on the 25th December.
It’s a dessert which will brings some luck to the one who, in his slice, will find some coins protected in aluminium foil (mind your teeth!)
This is the original recipe. I got it when I was in England.
1 lb 4 oz (570 g) stoned raisins
12 oz (360 g) fresh white breadcrumbs
12 oz (360 g) plain four
12 oz (360 g) suet
12 oz (360 g) currants
8 oz (240 g) caster sugar
8 oz (240 g) cane sugar
8 oz (240 g) mixed candied peel, chopped very finely
8 oz (240 g) sultanas
8 oz (240 g) apples, peeled and chopped
6 oz (180 g) almonds, blanched and chopped
¼ pint (150 ml) milk
4 tablespoons brandy
3 large eggs, beaten
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
Mix together in a large mixing bowl all the dry ingredients, the almonds, apples and orange and lemon rind. Mix the orange and lemon juice and the brandy with the beaten eggs and add to the dry ingredients, with enough milk to give a soft dropping consistency.
Cover the mixture lightly and leave overnight. Half-fill 3 saucepans with water and put them on to boil. Grease 3 pudding basins, 1 pint (600 ml), 1 ½ pint (900 ml) and 2 pints (1,2 litres) capacities.
Stir the mixture before turning it into the prepared basins, cover with degreased greaseproof paper and with a clean dry cloth or aluminium foil.
Steam over rapidly boiling water as follows:
1 pint (600 ml) pudding 5 hours
1 ½ pint (900 ml) pudding 7 hours
2 pints (1,200 litres) pudding 9 hours
When the puddings are cooked, remove them from the pans and allow to cool. Remove foil or cloth but leave the paper in position. Recover with a fresh cloth or aluminium foil and store in a cool place.
On the day of serving steam the pudding as follows:
1 pint (600 ml) pudding 2 hours
1 ½ pint (900 ml) pudding 3 hours
2 pints (1,200 litres) pudding 5 hours
Turn on a hot dish and serve with brandy or rum butter (see recipe below) or a sweet white sauce flavoured with rum.