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Century Christmas Pudding




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




3 cups (750 mL) fresh bread crumbs
2 cups (500 mL) shredded suet (or 2/3 cup/150 mL butter, softened)
1-1/3 cups (325 mL) each dark and light raisins
1-1/3 cups (325 mL) currants
1 cup (250 mL) mixed candied peel
1 cup (250 mL) granulated sugar
1 cup (250 mL) milk
1/2 cup (125 mL) chopped almonds
3 eggs, beaten
1 tbsp (15 mL) grated lemon rind
1/3 cup (75 mL) lemon juice •
1/3 cup (75 mL) dark rum
1 tsp (5 mL) ground allspice
1/2 tsp (2 mL) each ground cloves, nutmeg and cinnamon
1/2 cup (125 mL) all-purpose flour

•
Hard Sauce:
1/3 cup (75 mL) butter, softened
1 cup (250 mL) icing sugar, sifted
1/3 cup (75 mL) dark rum


Recipe



In large bowl, combine bread crumbs, suet, raisins, currants, candied peel, sugar, milk, almonds, eggs, lemon rind and juice, 1/4 cup (50 mL) of the rum, allspice, cloves, nutmeg and cinnamon; cover with plastic wrap and refrigerate for 24 hours.

Stir in flour and remaining rum; scrape into 2 greased 6-cup (1.5 L) pudding moulds or bowls, smoothing tops. Place circle of waxed paper directly on surface of each. Cover with lids. (Or make 1-inch/2.5 cm pleat across middle of large piece of foil and fit over top, pressing down side. Trim edge, leaving 3-inch/8 cm overhang; press down side. Tie string securely around mould about 1 inch/2.5 cm from rim; fold foil overhang up over string.)

Place moulds on rack in deep pot; pour enough boiling water into pot to come halfway up side of moulds. Cover and bring to boil; reduce heat and simmer, adding boiling water as necessary to maintain level, until skewer inserted in centre comes out clean, about 5 hours. Remove moulds from pot and let cool slightly. (Make-ahead: Let cool. Unmould, wrap in plastic wrap and refrigerate for up to 1 week. Or store in cool, dry place for up to 3 months. To reheat, see instructions for Steamed Pumpkin Pudding) Run knife around edge of pudding to loosen; turn out onto warmed platters.

HARD SAUCE: Beat butter with icing sugar until fluffy. Beat in 1 tbsp (15 mL) of the rum; set aside. In small saucepan, warm remaining rum over medium heat; drizzle over hot puddings and light with long match, jiggling platters to keep flame lit. When flame dies, serve with hard sauce.