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Harrod's Christmas Pudding



  • Prep Time: N/A
  • Cooking Time: N/A

Harrod's Christmas Pudding

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.



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

Serves:

2 Puddings
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