Christmas Puddings - Family de Freitas

Family de Freitas

de Freitas

Recipes

Christmas Pudding

Christmas Pudding - Without suet (Delma) | Christmas Pudding - Without suet (Maria Teresa)

Christmas Pudding | Economical Version | Cold Christmas Pudding

Christmas Pudding - Without suet [2] (Delma Gomes)
½ lb figs ¼ lb currants ¼ lb pine kernels ¼ lb shelled Brazil nuts 3 eggs Pinch of salt	½ lb breadcrumbs ¼ lb sultanas ¼ lb butter Grated rind of 1 lemon 1 tsp whole spice 2 apples	½ lb stoned raisins ¼ lb candied peel ½ lb peeled sweet almonds Juice of 2 lemons ¼ lb brown sugar ¼ lb honey
Mince the figs; peel, core and chop the apples; chop the almonds, pine kernels and nuts. Clean the fruit and then chop or shred the candied peel. Place all dry ingredients in a basin and add the honey and lemon juice. Beat the eggs and stir into the dry ingredient mix. Add the fruit mix and stir. When thoroughly mixed, fill into 1 or 2 greased moulds, tie over with a greased cloth and boil for about three hours. When done, unmould, and serve with a suitable sauce or custard. Makes 2 medium sized puddings.

Christmas Pudding - Without Suet (Maria Teresa Faria de Freitas)
¼ lb figs ¼ lb stoned raisins 2 oz candied peel 2 oz butter 2 oz shelled Brazil nuts Juice of 1 lemon ½ tsp whole spice Pinch of salt ¼ lb breadcrumbs	¼ lb sultanas ¼ lb sweet almond 2 eggs Grated rind ½ lemon 1 apple 2 oz brown sugar 2 oz honey
Mince the figs; peel, core and chop the apple; chop the almonds and brazil nuts; clean the fruit and chop or shred the candied peel. Put all the dry ingredients in a basin and add the honey and lemon juice. Beat up the eggs and stir in with the above. Optionally, add a glass of good liquor. When thoroughly mixed, fill into a greased mould, tie over with a greased cloth, and boil for about 3 hours. Optional: Add a glass of good liqueur to ingredients in the mixing.

Christmas Pudding (Maria Teresa Faria de Freitas)
1 lb raisins 1 ¼ lb suet 1 ¼ lb sultanas 1 lb breadcrumbs 1 ¼ lb currants ½ gill brandy 12 eggs	1 lb mixed fruit 1 tsp mixed spice 1 tsp ground ginger 1 lb flour 2 lb brown sugar ½ pint milk
Wash and dry the fruit. Stone and chop the raisins; chop the peel almonds and suet. Mix the flour and spices; add the prepared suet, fruit and sugar. Beat the eggs well and add them to the dry ingredients with the milk. Stir thoroughly to mix the ingredients well. Add brandy. Fill several well-greased basins with the mixture and cover with greased paper and then with a pudding cloth. Boil steadily for 7 to 8 hours. Fill up the boiler from time to time with additional boiling water. Remove the pudding from the water. Take off the cloth and cover again with a clean dry cloth. When cold, store in a cool larder. When required for use, boil the pudding for 1 ½ hours.

Christmas Pudding - Economical Version (Maria Teresa Faria de Freitas)
1 lb flour 1 tsp mixed spice Pinch salt ½ - ¾ lb raisins ½ - ¾ lb candied fruit 4 eggs	1 lb apples 1 lb grated carrots 1 lb currants 1 gill golden syrup 2 grated nutmegs 1 lb breadcrumbs	2 tsp baking powder 1 tsp ground ginger ¾ lb butter 1 lb brown sugar ¾ pint milk and whey
See prior recipe for standard version.

Cold Christmas Pudding [8] (Fay Anne de Freitas)
3 oz prunes 7 oz mixed dried fruit ¼ tsp ground cinnamon 8 ½ oz can crushed pineapple 1 medium orange 3 oz chopped candied peel	4 oz glacé cherries 5 oz whipping cream 1 oz brown sugar 1 ½ tsp mixed cake spice 1 ¼ pints warm medium tea	1 tbsp lemon juice ¾ oz gelatin 4 to 5 tbsp hot water 2 ½ oz rum (miniature bottle) Toasted almonds
Chop the prunes after discarding the stones. Place in a bowl with the rest of the dried fruit, sugar and spices and then pour the warm tea over the mixture. Leave to stand overnight. Transfer to a saucepan and add the can of crushed pineapple, lemon juice, peeled rind of the orange, candied peel, and half of the lemon juice. Bring to the boil for five minutes. Remove from the heat. Dissolve the gelatin in the hot water and stir the gelatin into the mix until evenly distributed. Add the cherries – some cut in half and the rest in quarters. Add the rum and stir thoroughly. Pour into a 2-pint mould and place in the fridge to set.

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