|
Yorkshire Christmas Pudding Recipe |
| |
| 6lb
flour |
4lb
currants |
| 1
tablespoon salt |
1½lb
raisins |
| 12oz
butter |
1½lb
sugar |
| 12oz
lard |
4oz
candied peel |
| 4½oz
fresh yeast |
4oz
candies orange |
| 1
pint fresh milk |
grated
rind of 1 large lemon |
| 2
eggs |
grated
nutmeg |
| Sift
the flour and salt, then rub the fats in. Cream the yeast. Add
sufficient hot water to the milk to warm it. Beat the eggs and
add to the milk and water. Add the yeast to hte flour, then
add enough liquid to make a light dough. Beat for 20 minutes!
Leave to rise for 1½ hours, covered, in a warm place.
When well risen, beat in the fruit, sugar, candied fruit, lemon
rind and a sprinking of nutmeg. Knead very thoroughly. Put into
6 greased 1lb loaf tins and bake in a moderate oven intil risen
and browned. |
|
