Harrod's Christmas Pudding
Source of Recipe
Internet
List of Ingredients
1/2 lb Unsalted butter plus about
2 ts 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 pn Salt
1/2 ts Ground cinnamon
1/2 ts Freshly grated nutmeg
1/2 ts Apple pie spice
1 Lemon; juice of
1 Orange; fine grated rind of
1 Lemon; fine grated rind of
4 c Fresh bread crumbs
1 1/3 c 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
-------------------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.'
Yield: Two 2 lb. puddings.
Recipe
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