Harrod's Christmas Pudding

Directions

Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls).

Set aside.

Beat the ½ pound 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.