Need a last minute Christmas pud recipe?

Here’s a cracker from the kitchen of Mrs Thelma Marshall, taken from the vintage Church ladies cookbook given to me by my neighbour.

The notes say it’s “well tested”, so it must be good!

Ingredients & Conversions:

1/2 pound (225 grams) EACH of brown sugar, butter, currants and sultanas

1/4 pound (115 grams) EACH of raisins, mixed peel, plain flour and soft breadcrumbs

1/4 teaspoon EACH of bi-carb soda and nutmeg

4 eggs

Pinch of salt

1/2 teaspoon mixed spice

Chopped almonds and (a gill of brandy?) 6 tablespoons of brandy.

Method:

Prepare all fruits, peel and almonds – also steamer of water (I read this as put a pot of water on to boil for the pudding to cook in)

Cream butter and sugar very well, add beaten eggs and brandy.

Stir all fruits, peel and nuts in well.

Add crumbs, sifted flour, soda and spices.

Mix well.

Place in a pudding basin.  Cover and put in boiling water.

Cook for around 5-6 hours or longer if needed.