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Escoffier, one of the most famous chef s of yesteryear, created this special Christmas pudding that he made in the shape of a Yuletide log. He called it Plum Pudding des Rois Mages. This is much lighter than most puddings of this kind and the quantities have been adapted from his original recipe.

Ingredients for a family sized cake:
1 lb fine soft breadcrumbs (not packet crumbs!)
8 oz suet
8 oz self-raising flour
4 oz peeled, chopped cooking apples
8 oz sultanas
8 oz seeded raisins
8 oz currants
2 oz mixed chopped peel
4 oz soft brown sugar
strained juice of half an orange
strained juice of half a lemon
1 oz finely chopped ginger
�oz mixed spice
1 oz flaked almonds
2 Eggs
4 fluid oz of brandy
Sufficient old ale to combine this mixture to a loose batter paste.

Method

Whip the eggs with the brandy, orange and lemon juice. Mix all the dried fruits, suet, flour, breadcrumbs, apple, sugar, ginger, spice and almonds together in a large container. Add the liquid mixture and then the old ale, beating well with a scrubbed hand until a loose batter consistency is obtained. Cover with a cloth and leave overnight, by which time the breadcrumbs will have expanded to make the mixture much thicker. Pack into oiled heat resistant containers, cover securely with kitchen foil and steam for at least 10 hours. Re-steam for eating on Christmas Day.