Martha Dewhurst sometimes Dewhirst b.c. 1847 possibly in Yorkshire d. 30 Nov 1932 in Devonport Tasmania Australia aged 85 years (headstone) m. c. 1869 probably in England Benjamin Jones b. probably 1830 or 1831 bpt. 13 Feb 1831 Manchester UK d. about 1900 in either South Africa or Australia Martha was always reputed to be descended from the Dewhurst cotton family. Martha and Benjamin migrated to Australia in about 1875 by way of America where one child, Emmie, was born in 'South Bridge USA' in 1874. Does anyone know where this is? Or how I could verify this birth? The following boiled pudding recipe was cooked every Christmas by Grandma Dewhurst and has been passed down through our family as a tradition. Grandma Dewhurst's BOILED PUDDING Ingredients - portions 2 5 10 20 50 (Read the quantities if you are cooking for 2 or 5 or 10 or 20 or 50 people. When you copy the recipe just tab between the numbers to get them back in columns) Mixed Fruit - kg .2 .5 1 2 5 Nuts - kg .1 .25 .5 1 2.5 Rum - L .05 .1 .2 .4 1 Grated carrot - kg .05 .1 .2 .4 1 Butter - kg .1 .25 .5 1 2.5 Eggs 1 2 4 8 20 Wholemeal flour - kg .05 .1 .2 .4 1 S R Flour - kg .05 .1 .2 .4 1 Allspice - t .2 .5 1 2 5 Bicarbonate Soda - t .2 .5 1 2 5 Method Soak nuts (almonds and pecans are nicest) and fruit in rum for eight hours. If mixed fruit doesn't include peel, add lemon and orange peel in the ratio of 1:5 - peel:fruit. Add preserved ginger, figs or dates for added richness. Cream butter and brown sugar. Add eggs one at a time. Mix together flour, spices and bicarb soda. Mix all together. Use a cloth or basin Cloth Preparation Use unbleached calico. Boil a new cloth for 20 minutes. If using a previously boiled cloth, dip it in boiling water, cool and then wring out. Sprinkle it with flour. Place the mixture in the floured cloth, boil continually for 4 hours, well covered. Keep up the supply by adding more boiling water at intervals. Basin preparation Melt butter and brown sugar in the ratio of 1 to 2 and spread evenly over the sides of the basin, then pour in the mixture. If the mixture doesn't fill the container, use crusts of bread to fill it up, and remove them before serving (they absorb the water and prevent the pudding from becoming sodden). Cover with greased paper, dip a pudding cloth into boiling water, sprinkle with flour and tie over the top. Sit the basin on a plate in continually boiling water, well covered. Keep up the supply by adding more boiling water at intervals. When cooked, lift the pudding out of the water, and allow to stand for 5 minutes until cloth is drawn from the pudding (This prevents sticking). Serve hot with a berry sauce, coulis, custard or yoghurt.