King George I Christmas pudding

Name: King George I Christmas pudding
Yield: To Make Two
Cuisine: United Kingdom
Ingredients: 225 g (½ lb) flour; 350 g (¾ lb) suet; 225 g (½ lb) demerara sugar; 225 g (½ lb) ordinary raisins; 225 g (½ lb) large stoneless Malaga raisins; 100 g (¼ lb) sultanas; 225 g (½ lb) mixed candied peel, lemon, orange and citron; 225 g (½ lb) fresh breadcrumbs; 1 wineglass brandy; 100 g (4 oz) softened butter; 4 eggs (size 2); 150 ml (¼ pint) milk; ½ teaspoon ground nutmeg; 1 teaspoon salt; ½ teaspoon mixed spice; ½ teaspoon grated lemon rind; 50 g (2 oz) castor sugar; 2-3 tablespoons brandy

Preparation info

To Make
Two

Difficulty
Complex

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This royal Christmas pudding is supposed to date from the days of George I and to have been in the possession of the Royal Family since then. Originally it was for three 1.5-kg (3-lb) puddings but it has been cut down to make two 900-g (2-lb) puddings.

Ingredients

225 g (½ lb) fresh breadcrumbs
225 g (½

Europe
United Kingdom
Dessert

Method

In a large bowl mix together all the dry ingredients. Beat the eggs thoroughly until they are frothing, add the milk and brandy and stir the liquids into the fruit, flour, suet mixture. Cover the bowl and let it stand at room temperature for 12 hours - this is important as it gives the flavours a chance to mellow.

Now share the mixture out between two buttered 1.2-litre (2-pint) pudding