SC - Introduction

[Richard Kappler II]

Thank you for the recipe.  But what is considered mixed spice?

>
>
> CHRISTMAS PUDDING
>
> 8 oz breadcrumbs
> 8 oz flour
> 8 oz brown sugar
> 8 oz suet
> 8 oz currants
> 6 oz raisins
> 6 oz sultanas
> 3 oz mixed peel
> 2 teaspoons mixed spice
> 1 teaspoon salt
> a little grated carrot
> 5 eggs
> beer or brandy to mix
> *silver sixpences (or other silver coloured coinage)
>
> Everything is combined (including the sixpences years ago) in a large bowl.
> The pudding mixture is then placed into a large greased earthernware pudding
> basin, pressing the mixture down fairly firmly (do not fill all the way to
> the top).  A circle of greaseproof (wax) paper is put on top of the cake
> mixture, then a piece of cloth or foil is put over the top of the bowl, and
> is tied around firmly around under the outside lip of the bowl with some
> string.  The pudding is then steamed.
>
> I have no length of time for the steaming my grandmother's  pudding
> unfortunately, but according to another British recipe book I have here,
> here's how you would proceed to cook a pudding big enough to put into a 2
> litre pudding basin.  It looks to be approximately the same size as the
> pudding above (so far as I can tell) :-)
>
> Place in a steamer two thirds full with boiling water or a saucepan of
> boiling water to come halfway up the sides of the basin.  Steam for 7 - 8
> hours, adding more boiling water to the pan when necessary.  Remove from the
> saucepan and cool.  When cold cover with fresh greased greaseproof paper and
> store in a cool place.  Steam again for 2 - 3 hours before serving.  Serve
> with hard sauce.
>
> The pudding is made well in advance (4 - 6 weeks) to allow time to mature.
>
> *The sixpences used to put in the batter for luck.  Who ever got a sixpence
> in their pudding would receive good fortune.  Then sixpences stopped being
> made of silver, and were slid under the pudding on the children's plates
> before they were served rather than being put into the batter.  Nowerdays
> there are no sixpences.  I suspect other coins are substituted to keep the
> tradition going but they are not baked in in the pudding anymore AFAIK ;-)
>
> HARD SAUCE
> 3 oz margarine or butter
> 3 oz soft brown sugar
> 2 -3 tablespoons brandy
> finely grated rind of 1/2 orange (optional)
>
> Cream the mangarine and sugar together until well mixed.  Beat in the brandy
> a little at a time, together with the orange rind, if used.  Chill and allow
> to harden before serving.
>
> Elysant
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