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Christmas: Good Old Christmas Pudding by Lilith

Source of Recipe

Jodhi1...your direct source to England ;-)


List of Ingredients

1/2 lb Unsalted butter plus about 2 tsp Butter -- for greasing molds
1 1/3 c Dark brown sugar
3 Eggs -- beaten
3 tb Dark corn syrup
2/3 c Self-rising flour
1 pinch Salt
1/2 tsp Ground cinnamon
1/2 tsp Freshly grated nutmeg
1/2 tsp Apple pie spice
juice of 1 Lemon
fine grated rind of 1 Orange
fine grated rind of 1 Lemon
4 c Fresh bread crumbs
1 1/3 c Sultanas ( Golden raisins)
1 1/3 c Raisins
1 1/3 c Currants
1/3 c Chopped mixed citrus peel -- (2 ounces)
1/4 to 1/2 cup brandy


Recipe

-----JUST BEFORE SERVING-----

Garnish with holly
Ignite with brandy

Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.
Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy.
Gradually beat in the eggs and syrup. Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator.
Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water.

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.

Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.'

Makes Two 2 lb. puddings.