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    Christmas: Julia Child’s Glorious Christmas Pudding

    Source of Recipe

    “The Way to Cook,” by Julia Child (Knopf, 1989).

    List of Ingredients

    3 cups white bread crumbs, lightly packed (about a ½ lb. loaf, crust on)
    1 cup black raisins
    1 cup yellow raisins
    1 cup currants, chopped
    1 1/3 cup sugar
    ½ teaspoon cinnamon
    ½ teaspoon mace
    ½ teaspoon nutmeg
    8 ounces (2 sticks) butter, melted
    4 large eggs, lightly beaten
    few drops of almond extract
    ½ cup bitter orange marmalade

    For flaming:
    ½ cup 151 rum or whiskey

    Recipe

    Toss the breadcrumbs in a large mixing bowl with the raisins, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients.
    To steam, you must use a container with a very tight lid, which will stay sealed throughout the cooking, about 6 hours.
    Pack the pudding mixture into the container; cover with a round of wax paper and the lid. Set the container on the steamer in the pot, and add enough water to come a third of the way up the sides of the container. Cover the pot tightly, bring to a simmer, and steam about 6 hours. Check occasionally to make sure the water hasn’t boiled off.
    The pudding is done when it is a dark walnut-brown color and fairly firm to the touch.
    To serve, pour ½ cup of hot 151 rum or whiskey around the pudding. Flame at the table.
    Yield: Makes 6 cups baked in an 8-cup mold, serving 12 or more

 

 

 


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