Stir Up Sunday!

Traditionally Christmas Puddings are made on this day, the Sunday before the first Sunday of Advent. I don't make them because I end up wiping windows and walls all over the house, what I need is the Christmas Pudding recipe where I can cook it in the oven - there must be one out there....... I digress. I made my Christmas cake today, I know it's a bit late but never mind! Because I use a very very old fashioned recipe which has worked for at least three generations of my family to my knowledge where the eggs are weighed first to weigh accurately the other main ingredients it has always worked for me for any type of cake! I have put two recipes on this blog, the original and the one I have adapted for people who have a nut allergy. I'm glad I have an electric mixer, somehow I don't think I could manage mixing the butter and sugar to a pale consistency! I also prepared my Mincemeat for the Mince Pies today too!

My version

Weight of 4 eggs in their shells
Butter, Muscavado Sugar, Self Raising Flour + one extra ounce of flour

1lb 10oz Mixed fruit (doesn’t have to be accurate near enough will do)

1/2 tsp Ground Cinnamon

1/2 tsp Mixed Spice

4 oz Glace Cherries
2tablespoons of Brandy

Cream together the butter and sugar and eggs till very pale in colour.

Mix all of the dry ingredients together and then add to the mixture.

Fold in gently.

Add the Brandy and stir in gently

Bake in a warm oven, 140°C (gas mark 1) for about 3 hours,

test after about 2hours
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Original Receipt

Weight of 4 eggs in
Butter, Muscavado Sugar, Plain Flour

plus 1/2 teaspoon of Baking powder
1oz of Ground Almonds

1/2 tsp Ground Cinnamon

1/2 tsp Mixed Spice

6 oz Currants

6 oz Sultanas

6 oz Raisins

6 oz Mixed Candied Peel

4 oz Glace Cherries
2oz Blanched Almonds
Brandy, Port or Rum
　
Cream together the butter and sugar and eggs till very pale in colour.

Add the eggs one at a time slowly.

Mix all of the dry ingredients together and then add to the mixture.

Finally add the brandy, rum or port and fold in gently.

Bake in a warm oven for about 3 hours, test after about 2hours