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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.
800

Yield

16

servings

Prep

15

min

Cook

5

hrs

Ready

hrs

Trans-fat Free
 

Ingredients

½ pound butter
unsalted plus about 2 teasspoons butter, for greasing the molds
1 ⅓ cup brown sugar
dark
*
3 large eggs
beaten
3 tablespoons light corn syrup
dark
cup self-rising flour
self-rising
1 pinch salt
*
½ teaspoon cinnamon
ground
½ teaspoon nutmeg
grated fresh
½ 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 ⅓ cup golden raisins
1 ⅓ cup raisins, seedless
1 ⅓ cup currants
cup mixed citrus peel
chopped
*
½ 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 ½ 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!

 

* not incl. in nutrient facts

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Comments


Pennsylvania, USA
 almost 7 years ago

Sounds great, but I can't find currants so I am adding chopped almonds.
Merry Christmas 2011!

Jo
Arkansas
 almost 6 years ago

Being English, Christmas Pudding is always a big part of Christmas, and this is a great recipe! I can never find currants here, so I replace those with chopped dates but otherwise I follow the recipe exactly. Delicious served with whipped cream.

Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 33138% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 364mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 32%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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