Discover what life was like in Victorian England, and uncover the history behind the real Avis Crocombe - head cook for Lord and Lady Braybrooke at Audley End House in the 1880s.
Curated by: English Heritage (102 videos)
📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Join Mrs Crocombe as she makes a traditional plum pudding at Audley End House. This recipe comes from 'Modern Cookery' by Eliza Acton, who is understood to have been the first person to call it 'Christmas Pudding'. Plan a visit to Mrs Crocombe's kitchen: http://bit.ly/2BtBzoO Discover the history of Christmas pudding: http://bit.ly/2Bu2WyS INGREDIENTS 75g flour 75g breadcrumbs 150g suet 150g raisins 150g currants 100g chopped apple (roughly one large apple) 125g white sugar 50g candied peel ½ tsp mixed spice A pinch of salt 100ml brandy plus 50ml for serving 3 small eggs METHOD Begin by adding all of the dry ingredients into a bowl and mixing them together by hand. Pour in 3 small eggs and 100ml of brandy before stirring again. Line your chosen mould with butter and fill it with the mixture using a wooden spoon, making sure that every bit of space is filled, especially the bottom of the mould. Cover the top with a wet, floured cloth and insert a fold in the material to allow space for the mixture to rise. To steam the pudding, place the filled mould in a saucepan of boiling water, ensuring that the water level is approximately half way up the mould. Steam for around 4 hours. To serve, carefully turn out of the mould. When serving, gently heat some brandy then pour this over the pudding before lighting for those festive flourishes. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
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