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|*||Exported from MasterCook *|
|HARROD'S CHRISTMAS PUDDING|
|Serving Size : 2 Preparation Time :0:00|
|Categories : Christmas Desserts|
|Amount||Measure||Ingredient -- Preparation Method|
|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|
|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|
|1/3||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.
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. Typed for you by Cathy Harned.