Traditional
Recipes
January
Plum Pudding
1 1/2 lb (600g) finely chopped suet
1 LB (400g) raisins
6 eggs (separate the yolks from the whites)
6 tablespoons milk
3/4 LB (300g) flour
1 teaspoon salt
large spoonful brandy
Mix suet, raisins, eggs and milk together, add the flour little by little. Add the salt then the brandy. Mix well and place in an oven safe pudding bowl. Place the bowl in a large pan of water and boil, uncovered, for 5 hours (making sure the water does not overspill or enter the pudding dish). More fruit and less suet and egg can be used to your preference.
Twelfth Cake
8 oz (200g) butter
8 oz (200g) caster sugar
4 eggs
3 tablespoons brandy
8 oz (200g) plain flour
8 oz (200g) currants
8 oz (200g) raisins
8 oz (200g) sultanas
2 oz (50g) chopped nuts
Cinnamon to taste
A dried pea
A dried bean
Beat the eggs and add the brandy. Cream the butter and sugar together and stir in the egg/brandy mixture. Gradually fold in the flour cinnamon, fruit and nuts, and then add the pea and bean. Grease a 12" (30cm) tin and line it. Pour in the mixture. Bake for about 3 hours at 300f (150c). The cake is cooked when an inserted knife is clean when removed.. Leave to cool and then glaze with melted honey. Decorate with glace cherries and crystallised fruits.
Lambs Wool
4 pints (2 litres) ale
2 pints (1 litre) white wine
1 grated nutmeg
2 teaspoons ground cinnamon
1 tablespoon demerara sugar
Roasted crab apples
Heat ale and wine together. When hot add the spices and the sugar. Allow the sugar to dissolve and serve in a deep bowl and float the roasted apples on top.