Savvybearcat.com

Save to favorite Discuss Harrod's Christmas Pudding recipe

Write a comment Print Harrod's Christmas Pudding recipe

Print this recipe Email Harrod's Christmas Pudding recipe to friend

Email this recipe

Harrod's Christmas Pudding

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.0) by 2 users

Ingredients:

1/2 lb Unsalted butter plus about
2 tsp Butter, for greasing molds
1 1/3 cup Dark brown sugar
3 Eggs, beaten
3 tbsp Dark corn syrup
2/3 cup Self-rising flour
1 pinch Salt
1/2 tsp Ground cinnamon
1/2 tsp Freshly grated nutmeg
1/2 tsp Apple pie spice
1 Lemon, juice of
1 Orange, fine grated rind of
1 Lemon, fine grated rind of
4 cup Fresh bread crumbs
1 1/3 cup Golden raisins
1 1/3 cup Raisins
1 1/3 cup Currants
1/3 cup Chopped mixed citrus peel - (2 ounces)
1/4 To 1/2 cup brandy

MMMMMJUST BEFORE SERVING

Garnish with holly
Ignite with brandy

Instructions:

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.