Harrod's Christmas Pudding
Yield
6 servingsPrep
8 hrsCook
8 hrsReady
17 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
unsalted |
|
| 2 | teaspoons |
butter
for greasing molds |
|
| 1 ⅓ | cups |
brown sugar, dark
|
*
|
| 3 | large |
eggs
beaten |
|
| 3 | tablespoons |
corn syrup, dark
|
|
| ⅔ | cup |
self-rising flour
self-rising |
|
| 1 | pinch |
salt
|
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| ½ | teaspoon |
apple pie spice
|
* |
| 1 | each |
lemon
juice of |
|
| 1 | each |
orange zest
finely grated |
*
|
| 1 | each |
lemon zest
finely grated |
*
|
| 4 | cups |
bread crumbs
fresh |
|
| 1 ⅓ | cups |
golden raisins
|
|
| 1 ⅓ | cups |
raisins, seedless
|
|
| 1 ⅓ | cups |
currants
|
|
| ⅓ | cup |
mixed citrus peel
chopped |
* |
| ¼ | cup |
brandy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
unsalted |
|
| 1E+1 | ml |
butter
for greasing molds |
|
| 315 | ml |
brown sugar, dark
|
*
|
| 3 | large |
eggs
beaten |
|
| 45 | ml |
corn syrup, dark
|
|
| 158 | ml |
self-rising flour
self-rising |
|
| 1 | pinch |
salt
|
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
nutmeg
freshly grated |
|
| 2.5 | ml |
apple pie spice
|
* |
| 1 | each |
lemon
juice of |
|
| 1 | each |
orange zest
finely grated |
*
|
| 1 | each |
lemon zest
finely grated |
*
|
| 946 | ml |
bread crumbs
fresh |
|
| 315 | ml |
golden raisins
|
|
| 315 | ml |
raisins, seedless
|
|
| 315 | ml |
currants
|
|
| 79 | ml |
mixed citrus peel
chopped |
* |
| 59 | ml |
brandy
|
*
|
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.
