288.Christmas Pudding- starch meal : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serves 4

2 oz/ 50 g unsweetened tinned chestnut pureé

2 eggs

2 fl oz / 60 ml milk

2 oz / 50 g grated apple

1 oz / 25 g rice flour

4 oz / 100 g breadcrumbs

4 oz / 100 g suet grated

4 oz / 100 g molasses

4 oz / 100 g currants

4 oz / 100 g sultanas

4 oz / 100 g raisins

1 oz / 25 g glacé cherries

1 tablespoon treacle

1 oz / 25 g ground almonds

1 lemon grated and squeezed

1/2 wineglass brandy

¼ teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon


  • Beat the chestnut and apple to a smooth pureé with the milk and egg. This is best done in a liquidiser.

  • Transfer the pureé to a large mixing bowl, gradually mix in all the remaining ingredients, stirring well.

  • Place the mixture in well greased pudding basins. They should not be overful.

  • Cover with grease proof paper and then aluminium foil tied tightly round the top of the bowl.

  • A one pint basin should be steamed for 4 hours, a two pint basin for 6 hours.

  • If a pressure cooker is available steam for 30 minutes without pressure and then for 3 hours under 15lbs pressure.

  • Always check water levels when steaming for several hours.

  • For the best flavour, steam for two to three hours to reheat before serving.

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