Christmas Pudding

Housewife’s Recipe		Baker’s Formula
1 cup	finely chopped suet	1 1/2 lbs.
1/2 cup	molasses	1 pt.
1/2 cup	brown sugar	12 oz.
3 1/2 cups	flour	3 lbs. 6 oz.
1 teaspoon	cinnamon	1/3 oz.
1/2 teaspoon	nutmeg	1/6 oz.
1/2 teaspoon	cloves	1/6 oz.
2 teaspoons	baking soda	1 1/3 oz.
1 cup	sour milk	1 qt.
1	lemon, rind and juice	4
1 lb.	seedless raisins	4 lbs.
1/2 lb.	figs	2 lbs.
1/2 lb.	pitted dates	2 lbs.
1/2 cup	flour	8 oz.

     Mix together suet, molasses and brown sugar.  Sift together flour, cinnamon and nutmeg and cloves.  Add baking soda to sour milk.  Add the milk and flour alternately to suet mixture.  Add the rind and juice of lemon.  Chop or grind together raisins, figs and dates.  Mix with 8 oz. flour.  Add fruits to batter.  Pour into well greased pudding molds.  Cover tightly.  Steam 2 1/2 hours on a rack over boiling water.  Cool.  Wrap with aluminum foil and seal.  Freeze.  May be sold frozen and suggest steaming at home for 1 1/4 hours.  To be sold as gifts, wrap in muslin or several thicknesses of cheesecloth.  Tie at the top with string.  Coat with melted paraffin.  Cool. Trim with ribbon and greens.  Puddings wax sealed this way keep indefinitely.

Also See

• Brazil nut Fruitcake
• Fruit Cake

Original Recipe