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Join Mrs. Eschbach the Victorian cook as she prepares a traditional Christmas pudding. If you want to make your own traditional Victorian Christmas pudding, here's the recipe which is taken from Eliza Acton’s best-selling Modern Cookery book of 1845: INGREDIENTS 3oz Flour 3oz breadcrumbs 6oz each of suet, raisins and currants 4oz minced apples 5oz sugar 2oz candied peel 1/2 tsp spice Pinch of salt Small wineglass of brandy 3 eggs METHOD Mix and beat the ingredients very well together, tie them tightly in a well-floured cloth and boil (or steam) for three hours and a half. We can recommend this as a remarkably light small rich pudding: it may be served with German, wine or punch sauce. This pudding can be boiled in a cloth, or put in a pudding basin or food mould. Filmed on location at Brodsworth Hall: SUBSCRIBE TO OUR YOUTUBE CHANNEL: FIND A PLACE TO VISIT: VIS
