In 1946, George Orwell was commissioned by the British Council to write about British cooking. His defence of our national cuisine has been much celebrated (here is his advice about how to make a perfect cup of tea but his recipes are largely unknown. Here’s his recipe for Christmas pudding. You can read the full text over at the Orwell Prize.
1 lb each of currants, sultanas & raisins
2 ounces sweet almonds
1 ounces bitter almonds
4 ounces mixed peel
½ lb brown sugar
½ lb flour
¼ lb breadcrumbs
½ teaspoonful salt
½ teaspoonful grated nutmeg
¼ teaspoonful powdered cinnamon
6 ounces suet
The rind and juice of 1 lemon
A little milk
1/8 of a pint of brandy, or a little beer
Method. Wash the fruit. Chop the suet, shred and chop the peel, stone and chop the raisins, blanch and chop the almonds. Prepare the breadcrumbs. Sift the spices and salt into the flour. Mix all the dry ingredients into a basin. Heat the eggs, mix them with the lemon juice and the other liquids. Add to the dry ingredients and stir well. If the mixture is too stiff, add a little more milk. Allow the mixture to stand for a few hours in a covered basin. Then mix well again and place in well-greased basins of about 8 inches diameter. Cover with rounds of greased paper. Then tie the tops of the basins over the floured cloths if the puddings are to be boiled, or with thick greased paper if they are to be steamed. Boil or steam for 5 or 6 hours. On the day when the pudding is to be eaten, re-heat it by steaming it for 3 hours. When serving, pour a large spoonful of warm brandy over it and set fire to it.
In Britain it is unusual to mix into each pudding one or two small coins, tiny china dolls or silver charms which are supposed to bring luck.