Christmas Pudding

Also known as Plum Pudding

Many years ago while trekking across the Peruvian Andes with Eustace McGargle the last survivor of the great halitosis epidemic of forty-seven we found ourselves stranded in an ancient stone shelter for several days by a sever blizzard near the summit or Mount Catchanamoanya. During those hoary nights whilst we struggled to keep our fire lit my companion gave me his old family recipe for Christmas Pudding, which was tattooed on his left buttock. Transcribing in the dim fire light and dreadfully cold conditions was extremely difficult and resulted in a mild case of frostbite. This is where the expression, "That really chaps my ass!" comes from.The monumental effort to obtain this recipe and return with it to my home in Beaver Balls Oregon was well worth it because this is the best example of Christmas Pudding I've ever had!



8 oz. plain old raisins
8 oz. golden raisins
4 oz. currants
½ cup citron
½ cup candied orange peel
½ teaspoon cinnamon
½ teaspoon mace
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
1 cup brandy
Put all this stuff in a tightly sealed container for at least four days and shake it up now and then.

No plums, how odd.


After the passage of at least four days do this.

In a large bowl beat together
6 eggs
½ cup sugar
½ teaspoon salt
½ cup sherry
½ cup scalded milk
8 oz softened butter
10 oz fresh bread crumbs
¼ cup flour
Blend in the fruit & brandy mixture from above
Steam for 6 hours covered then bake in 250 ℉ oven uncovered for 30 minutes. Add a dash of brandy, cover and store in a cool place for as long as you think is appropriate.

As with spotted dick, this recipe originally calls for 8 oz of suet which can (and should) be replaced with butter. It is also just ducky to replace some or all of the citron and orange peel with an equal amount of dried apples, raisins or even prunes.

I separated the mixture into two 7 ½ inch diameter glass mixing bowls.




After steaming allow it to cool to room temperature then cover with plastic wrap (or foil) if you're using a glass mixing bowl. If you're using a pudding bowl just pop the lid back on it. Stick it in the fridge forever or until you want to eat it, whichever comes first. Pour on a little more brandy and re steam it for half an hour. If it is your desire to be more traditional pour about a half cup of warm brandy over it just seconds before serving and light the thing on fire! What fun! Some people like a little hard sauce on it. Refer to The Pirate's Code, you're on your own Matey! See spotted dick below "The Stuff"