How to Make Christmas Pudding The Victorian Way

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📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 • Join Mrs Crocombe as she makes a traditional plum pudding at Audley End House. This recipe comes from 'Modern Cookery' by Eliza Acton, who is understood to have been the first person to call it 'Christmas Pudding'. • Plan a visit to Mrs Crocombe's kitchen: http://bit.ly/2BtBzoO • Discover the history of Christmas pudding: http://bit.ly/2Bu2WyS • INGREDIENTS • 75g flour • 75g breadcrumbs • 150g suet • 150g raisins • 150g currants • 100g chopped apple (roughly one large apple) • 125g white sugar • 50g candied peel • ½ tsp mixed spice • A pinch of salt • 100ml brandy plus 50ml for serving • 3 small eggs • METHOD • Begin by adding all of the dry ingredients into a bowl and mixing them together by hand. • Pour in 3 small eggs and 100ml of brandy before stirring again. • Line your chosen mould with butter and fill it with the mixture using a wooden spoon, making sure that every bit of space is filled, especially the bottom of the mould. • Cover the top with a wet, floured cloth and insert a fold in the material to allow space for the mixture to rise. • To steam the pudding, place the filled mould in a saucepan of boiling water, ensuring that the water level is approximately half way up the mould. • Steam for around 4 hours. To serve, carefully turn out of the mould. • When serving, gently heat some brandy then pour this over the pudding before lighting for those festive flourishes. • SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ • FIND A PLACE TO VISIT: https://goo.gl/86w2F6 • LIKE US ON FACEBOOK: https://goo.gl/Un5F2X • FOLLOW US ON TWITTER: https://goo.gl/p1EoGh • FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5

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