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Harrod's Christmas Pudding

 

44

Yield

6

servings

Prep

8

hrs

Cook

8

hrs

Ready

17

hrs

Trans-fat Free, High Fiber
 

Ingredients

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
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
cup mixed citrus peel
chopped
*
¼ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 133839% of calories from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 286mg 95%
Sodium 1483mg 62%
Total Carbohydrate 63g 63%
Dietary Fiber 9g 38%
Sugars g
Protein 51g
Vitamin A 35% Vitamin C 126%
Calcium 38% Iron 52%
* based on a 2,000 calorie diet How is this calculated?

 

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