Harrod's Christmas Pudding

This classic Christmas Plum Pudding is a holiday treat straight from merry Olde England. 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.

a long time Prep: days Cook: hours

1325 calories per serving view nutrition facts

2 puddings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	pound	butter	unsalted plus about 2 teasspoons butter, for greasing the molds
1 1/3	cup	brown sugar	dark
3	large	eggs	beaten
3	tablespoons	corn syrup	dark
2/3	cup	flour, self-rising	self-rising
1	pinch	salt
1/2	teaspoon	cinnamon	ground
1/2	teaspoon	nutmeg	grated fresh
1/2	teaspoon	apple pie spice
1	each	lemon juice	juice of one lemon
1	each	orange zest	fine grated rind of one orange
1	each	lemon zest	fine grated rind of on lemon
4	cups	bread crumbs	fresh
1 1/3	cup	golden raisins
1 1/3	cup	raisins, seedless
1 1/3	cup	currants
1/3	cup	mixed citrus peel	chopped
1/2	cup	brandy	more or less to taste

Directions

---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!

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 386g

Amount per Serving

Calories 1325 38% of calories from fat

	% Daily Value*
Total Fat 56.0g	87%
Saturated Fat 32.0g	159%
Trans Fat 0.0g
Cholesterol 281mg	94%
Sodium 1457mg	61%
Total Carbohydrate 190.0g	63%
Dietary Fiber 9.0g	38%
Sugars 69.0g
Protein 25.0g	51%

Vitamin A	34%		Vitamin C	126%
Calcium	38%		Iron	52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

-1

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to spaetzle

Last Recipes Viewed

Recipe Bite

To Complain or Not To Complain

by Mark R. Vogel

Unfortunately the answers to these questions return us to the subjectivity and capriciousness of the individual person's character. When the situation is not a no-brainer because it doesn't lie at one extreme or the other, we must then decide what we are...

Member Review

Acorns

My mother used to make these cookies every year for the holidays, and it's nice to see they're on recipeland. Instead of hand molding the cookies into the acorn shape, she used to use a teaspoon to form the cookies. You still put the chocolate and nuts on the fat end of the cookie, but it's a little quicker to make them using the spoon.

Reviewed by stainpainter