Mrs Mackie's Christmas
A traditional recipe for a rich dark moist pudding.
Ideal to be served with a brandy or whisky sauce.
To make 2 x 2 pound or 4 x 1 pound puddings
- 3 ounces of flour
- 5 ounces of bread crumbs
- 5 ounces of suet
- 1¼ pounds of mixed dried fruit
- 1 small orange
- 1 small lemon
- 1 small cooking apple
- 2 eggs
- 1 tablespoonful of treacle
- ½ teaspoonful of mixed spice
- ½ teaspoonful of cinnamon
- ½ teaspoonful of nutmeg
- 1 small carrot
- 6 ounces of sugar (brown or white)
- 4 ounces of candid peel
- Pinch of salt
To make 4 x 2 pound
or 8 x 1 pound puddings
- 5 ounces of flour
- 10 ounces of bread crumbs
- 10 ounces of suet
- 2½ pounds of mixed dried fruit
- 2 small oranges
- 2 small lemons
- 1 cooking apple
- 4 eggs
- 2 tablespoonfuls of treacle
- 1 teaspoonful of mixed spice
- 1 teaspoonful of cinnamon
- 1 teaspoonful of nutmeg
- 1 carrot
- 11 ounces of sugar (brown or white)
- 6 ounces of candid peel
- 1 pinch of salt
The Method of Mixture
Mix flour, bread crumbs, suet, and mixed dried fruit into
a large bowl. Add grated orange and lemon rind and juice. Add
grated cooking apple. Mix well. Add eggs, treacle, spices and
grated carrot. Add sugar, candid peel and salt. Mix well. (Optional
ingredient tablespoon of whisky or brandy).
Allow mixture to stand over night in a covered bowl.
Place mixture into well greased pudding bowls. Cover with
grease proof paper and secure with string.
Pressure cook according to pressure cooker instructions.
Allow to mature for approximately one month before final serving.
Warm through using a saucepan of water on a low heat for two
hours approximately, being careful not to let any water enter
the pudding or the saucepan to boil dry. DO NOT MICROWAVE.
The pudding may then be flamed at the table. Pour over the
pudding two tablespoons of high proof whisky and set alight.
Ideally serve with a brandy or whisky sauce.
Food & Drink Club recommended recipe 1998
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Page created 25 October 1998 by John Mackie
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