...THE
1988 PUDSEY PUDDING
- First the ingredients (remember 1oz is 28grams and that a
quarter of a UK pint is about 0.15 of a liter and 0.3 of a US pint)
- 4 ozs suet
- 4 ozs raisins
- 4 ozs sultanas
- 4 ozs currants
- 4 ozs stoned chopped prunes
- 4 ozs breadcrumbs
- 2 ozs mixed peel
- 4 ozs brown sugar
- 6 ozs plain flour
- Grated rind and juice of 1 lemon
- 3 eggs
- A quarter pint of milk
- 2 ozs ground almonds
- Pinch of salt
- Pinch of ground nutmeg
- A quarter teaspoon mixed spice
- A quarter teaspoon bicarb. soda
- 1 medium carrot & 1 cooking apple grated fine
- Half a bottle of stout
- 2 measures of brandy
- 3 ozs glycerine from the chemists which acts as a preservative and
keeps the pudding moist.
- Now the method
- Firstly, place the fruit in a bowl (i.e. the raisins, sultanas,
currants, prunes, mixed peel) with the rind and juice of lemon, the grated
carrot and apple.
- Mix well and add the stout and brandy. Add the brown sugar and mix
well.
- Cover and leave for one to two hours to marinate.
- Then, mix together well the suet, bread crumbs, flour, salt, almonds,
nutmeg and mixed spice and bicarb soda.
- Finally beat the eggs and milk together and mix all together by
adding the dry ingredients, with the beaten egg and milk, to the fruit and the
glycerine. Mix well.
- The mixture is now ready to fill into greased basins till three
quarters full.
- Cover with greased paper and foil.
- Steam for 6 hours.
When we revived the Pudsey Carnival in 1988, I baked this Pudsey
Pudding for charity and everyone enjoyed it. " Jim Gibson - the Tudor
Restaurant, Pudsey