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Subtitles: Jose Mendoza
DISH NAME
ORIGINAL 1845 RECIPE (From Modern Cookery for Private Families)
The Author’s Christmas Pudding.
To three ounces of flour, and the same weight of fine, lightly-grated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well-cleaned currants, four ounces of minced apples, five of sugar, two of candied orange-rind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly floured cloth, and boil them 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.
MODERN RECIPE
INGREDIENTS
– 3 oz (85g) Flour
– 3 oz (85g) Bread Crumbs
– 6 oz (170g) Beef Suet (Lard or Crisco will work as well)
– 6 oz (170g) stoned Raisins
– 6 oz (170g) Currants
– 4 oz (113g) Minced Apples
– 5 oz (142g) Brown Sugar
– 2 oz (57g) Candied Peel
– ½ teaspoon Nutmeg and mace
– A few grains of Salt
– 3 oz (88ml) Brandy
– 3 Eggs
METHOD
1. Boil the pudding cloth for 20 minutes. Then carefully remove it from the pot and lay it out flat. Spread suet, lard or butter across it and rub in a liberal amount of flour.
2. Combine all ingredients in a large bowl and mix. Then form into a ball and place in the middle of the pudding cloth. Gathering the cloth tightly around it, twist the cloth at the ‘neck’ then wrap it with a string several times and tie tightly around it.
3. Boil a large pot of water with an upside down plate on the bottom of the pot. Set the pudding in the boiling water and let boil for 3 1/2 hours. Check often and add more boiling water when necessary.
4. Remove pudding from the water and allow to dry before unwrapping. This can be served right away or aged for several weeks/months.
Punch sauce for Sweet Puddings
This may be served with custard, plain bread, and plum-puddings. With two ounces of sugar and a quarter of a pint of water, boil very gently the rind of half a small lemon, and somewhat less of orange-peel, from fifteen to twenty minutes; strain out the rinds, thicken the sauce with an ounce and a half of butter and nearly a teaspoonful of flour, add a half-glass of brandy, the same of white wine, two thirds of a glass of rum, with the juice of half an orange, and rather less of lemon-juice: serve the sauce very hot, but do not allow it to boil after the spirit is stirred in.
– 2oz Sugar
– ¼ pint Water
– Lemon & Orange Rind
– 1 ½ oz Butter
– 1 Teaspoon Flour
– ½ Wineglassful Brandy
– ½ Wineglassful White Wine
– ⅔ Wineglassful Rum
– Orange & Lemon Juice
MUSIC CREDITS
We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Artist: http://www.twinmusicom.org/
Angels We Have Heard – Christmas by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?collection=004&page=1
Artist: http://incompetech.com/
Rondo for harp – Mike Harper
#tastinghistory #christmaspudding #figgypudding
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30 Comments
What's everyone's favorite part of Christmas? Mine is definitely the music, which is probably why this is my favorite episode yet!
Don't forget to use the code ‘TASTINGHISTORY’ at https://curiositystream.com/tastinghistory
The game of throwing and catching flaming raisins with ones mouth immediately made me think of the 'FRIENDS' episode when they came up with the game of fire ball'. 😂
Thank you for all you share with us Max.🙂
… and not one fig in it. 🤣
I was wondering if you could male
Sugar plums for 2024 Christmas?
Year before last, my mum forgot herself and lit the pudding with brandy from a plastic ladle. Do not do this.
Thanks, Max.
8:05 New unit of time. Documentary is now an hour and a half.
1:31 Yes, others do it, too.
ME TOO. DUDE. 1:39
And there he goes through the night of hallows: Max-Fartther-Christmas: whoah, whoah… phrrrt, bang 🎉🎉😂
One of my new favorite Max Miller facial expressions at 13:32. Excellent as a reaction meme, I think. Also, this recipe sounds lovely and I wanna try it. …maybe swapping out the raisins for other dried fruits.
I don't understand how it kept .
Wait no figs???????? Darn it
You had me at Fig.
I ❤ smelling old books. I have many. They, and a wooden chest that is over 100 yrs old are some of the best smells ❤
The "p" in exerpt is silent.
A sprig of fresh rosemary makes a good substitute for the holly. Otherwise, you can use marzipan holly.
I think Townsend website sells suet in USA.❤
If you don’t eat your meat, you can’t have any pudding. How can you have any pudding if you don’t eat your meat?
Wonderful episode. You should do an episode about the history of spotted dick pudding. The name speaks for itself and I bet the history will also be very intriguing.
Well, no one knows better how fresh mummies taste than the Victorians – ha!
👍
The craziest thing I’ve learned from this video is that Tatler magazine has been published since 1709!! 😳
Snap dragon s featured in a few of agatha christie's mysteries
Boil me in my own pudding, Ebeneezeer Daddy 🍮
My local Big Y has beef suet. Vital for roasts. Maybe because I'm in New England?
Fun story: my mom makes an amazing Lemon bourbon pound cake. One year at Christmas for a church party she made said cake and when she made the lemon glaze for the pound cake she added a little bit too much of the Bourbon and all the darling grandmas at my church were beautifully buzzed and giggly. Each one of them had to get cabs home that night. One even got my mom’s recipe for said cake later because she enjoyed it so much because lemons were her favorite citrus.
lol i make my husband figgy pudding at cmas…we are americans and he loves fruitcake and figgy pudding…i don't eat dried fruit so he gets the whole thing 😉
The dad energy at the end of the video is unreal 😂
I had a friend in Atlanta whose family made a big fruitcake or pudding like this – I was never sure which – and they'd keep it covered on the porch outside, periodically soaking it with rum or whiskey – it being the south, probably bourbon whiskey – and when they had it at Christmas, they served it with syllabub, which my Midwestern self had never heard of at that time in my life. Lately I ran into this in an Anne Rivers-Siddons novel, also set in Georgia. It's nice to know the tradition is alive and well, or at least was until the early 90s.