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    * Exported from MasterCook *
      HARROD'S CHRISTMAS PUDDING
Recipe By :  
Serving Size : 2 Preparation Time :0:00
Categories : Christmas Desserts
    Fruits  
  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
  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
-----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.








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