Ingredients
- 425 ml of Marley’s Spirit or Dandelion & Burdock Fizz
- 225 grammes of jellied eel blood (harvested by the muck swallows and mud larks that live under the Thames; if you can’t harvest fresh eel, store-bought is fine)
- 50 grammes of strong flour
- 50 grammes of piddling flour
- 110 grammes of charming foppish stutter
- 1 ml of dried mayonnaise soaked in Pimms
- Candied rummy jubblers
- 225 ml of Posh Spice
- 110 grammes of London copper saying, “What’s all this then, eh?” (crumbled by hand by a chimney-sweep)
- 110 grammes of upper lip (stiffened into peaks)
- Zest of blood sausage
- 275 ml of bovine spongiform beef suet (In a pinch, Artful Dodger grease will do)
- A sprinkling of Welsh corgi
- Sultanas
Instructions
Known as plum puddly-dunks or Christmas pudding, “figgy” pudding is a traditional British dessert served on Bonfire of St. Clive’s Day. (“Pudding” in the United Kingdom is what “dessert” is called elsewhere.