Recipe Details

Summary

Name: Harrod's Christmas Pudding

Category: Regional Cuisine

Ingredients and Directions

1/2 pound butter, unsalted plus about 2 teasspoons butter, for greasing the molds

1 1/3 cup brown sugar, dark

3 each eggs, beaten

3 tablespoon corn syrup, dark

2/3 cup flour, self-rising

1 pinch salt

1/2 teaspoon cinnamon, ground

1/2 teaspoon nutmeg, grated fresh

1/2 teasspoon apple pie spice

1 each lemon juice, juice of one lemon

1 each orange rind, fine grated rind of one orange

1 each lemon rind, fine grated rind of on lemon

4 cup bread crumbs, fresh

1 1/3 cup golden raisins

1 1/3 cup raisins

1 1/3 cup currants

1/3 cup mixed citrus peel, chopped

1/2 cup brandy, more or less to taste

---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 pound of 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 with Christmas holly stuck into the top!