| 1 | Whether it is called "plum pudding", or "christmas pudding", this traditional christmas dessert find its roots in a medieval harvest dish,an unsweetened wheat stew called "frumenty". |
| 2 | It can be traced back even farther to scandinavian and russian preparations. |
| 3 | Gradually, beef broth was added along with brown bread for thickening; spices and dried fruits like raisinsand currants added interest. |
| 4 | According to english tradition,it should be prepared on "stir up sunday", the first sunday of advent and everyone in the household from the babe-in-arms to the oldest member should take a turn at the mixing. |
| 5 | This is an adaptation of a recipe dating back to 184Mix all ingredients except eggs and brandy until well blended, use your hands if necessary. |
| 6 | Stir in eggs, and brandy. |
| 7 | Pour into lightly greased pudding mold or basin (or a coffee tin) and cover top with a piece of greased foil and clean cloth. |
| 8 | Tie coverings, tightly and leave strings to assist in removing from pot later. |
| 9 | Place on rack in pot with boiling water 2/3 way up the side of the basin. |
| 10 | Boil gently for 3 to 3-?hours. |
| 11 | Remove carefully from cooled water, using strings. |
| 12 | Cool completely and store in a cool place (or the refrigerator) until christmas. |
| 13 | Too serve, reheat unmolked pudding by steaming or wrap in foil and reheat gently in oven. |
| 14 | Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top. |
| 15 | Serve with whipped cream or brandied hard sauce. |
| 16 | Makes 8-10 servings. |
