Christmas pudding
 

This was originally a frumenty made with hulled wheat and milk, then covered with beef broth, thickened with oatmeal and flavoured with eggs, currants, diced plums and ginger. The traditional pudding continued to evolve until the 17th century – by this time the broth was omitted and the semi liquid porridge had become a firm plum pudding boiled in a cloth...

• 1/2 lb suet
• 1/2 lb SR flour
• 1/2 lb sultanas
• 4 oz currants
• 10 oz raisins
• 3 oz mixed peel
• 1/2 lb dark brown sugar
• 3 eggs
• Brandy or rum – to mix
• 1 small grated carrot and a small apple

Mix together and wet with milk and eggs or brandy or rum. Boil for 6 hours. This will make 2 puddings.