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December 1, 2016

Just Eat It: Tis the season to be jolly

This week’s… erm… less healthy, but well deserved, recipe from Franklins in East Dulwich marks the beginning of the festive season… cue Christmas Puds!


  • 12oz       White breadcrumbs
  • 12oz       Plain flour
  • 1tsp       Salt
  • 1/2tsp   mace, ginger, cinnamon, nutmeg
  • 12oz       Suet
  • 1lb          Soft brown sugar
  • 8oz         Candied peed
  • 12oz       Currents
  • 12oz       Sultanas
  • 11/4lb   Raisins
  • 8oz         Chopped apples
  • Orange (zest & peel)
  • Lemon (zest & peel)
  • 4tbsp     Brandy (plus extra for steeping)
  • Eggs
  • Milk to mix


  1. Macerate the currents, sultanas and raisins overnight in brandy
  2. Add everything up to and including the apples in a bowl and mix
  3. In a separate bowl, mix the fruit, juice, zest, brandy and eggs, then add to the dried mixture
  4. Mix with milk to a dropping consistency
  5. Grease dariole moulds and fill with the mix
  6. Cover with greaseproof paper and foil
  7. Cook in a bain marie at 180 degrees in the oven for around 2.5hours