Harrod's Christmas Pudding Recipe




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Christmas; Dessert; Fruit


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Harrod's Christmas Pudding Recipe


 



For many, the Christmas meal is the most important meal of the year. Our Christmas recipes will ensure that your holiday festivities go according to plan.

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Here you can find recipes for:

 

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  • Plum pudding

Plan your Christmas cooking ahead and remember to leave time for you to enjoy the festive season yourself. Good food, Christmas carols, the Christmas tree in the corner and, of course, Santa Claus will create a truly magical experience.

 

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Christmas Around The World
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Vegetarian Chistmas Recipes


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Harrod's Christmas Pudding

 

Ingredients

1/2 lb unsalted butter plus about
2 tsp butter, for greasing molds
1 1/3 cup dark brown sugar
3 eggs, beaten
3 tbsp dark corn syrup
2/3 cup self-rising flour
1 pinch salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp apple pie spice
1 lemon, juice of
1 orange, fine grated rind of
1 lemon, fine grated rind of
4 cup fresh bread crumbs
1 1/3 cup golden raisins
1 1/3 cup raisins
1 1/3 cup currants
1/3 cup chopped mixed citrus peel - (2 ounc, es)
1/4 to 1/2 cup brandy

JUST BEFORE SERVING

1 garnish with holly
1 ignite with brandy



 

Preparation

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

Beat the 1/2 lb. 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.'

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.

 

 

Servings: 2