Harrod's Christmas Pudding Recipe - Cooking Index
Harrod's Christmas Pudding Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Unsalted butter plus about |
| 2 teaspoons | 10ml | Butter - for greasing molds |
| 1 1/3 cups | 213g / 7.5oz | Dark brown sugar |
| 3 | Eggs - beaten | |
| 3 tablespoons | 45ml | Dark corn syrup |
| 2/3 cup | 41g / 1.4oz | Self-rising flour |
| 1 | Salt | |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Freshly grated nutmeg |
| 1/2 teaspoon | 2.5ml | Apple pie spice |
| 1 | Lemon - juice of | |
| 1 | Orange - fine grated rind of | |
| 1 | Lemon - fine grated rind of | |
| 4 cups | 584g / 20oz | Fresh bread crumbs |
| 1 1/3 cups | 213g / 7.5oz | Golden raisins |
| 1 1/3 cups | 213g / 7.5oz | Raisins |
| 1 1/3 cups | 83g / 2.9oz | Currants |
| 1/3 cup | 36g / 1.3oz | Chopped mixed citrus peel - - (2 ounces) |
| 1/4 cup | 59ml | Brandy - up to 1/2 |
| 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.
From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
Source:
Lucy Moye
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