Harrods Christmas Pudding Recipe
Yield: 2 puddingsRecipe by luhu.jp
Ingredients:
1/2 lbs: 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 ounces)
1/4: To 1/2 cup brandy,
JUST BEFORE SERVING
Garnish with holly,
Ignite with brandy,
Directions:
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 dont 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 Klugers 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.
Source from luhu.jp
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 dont 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 Klugers 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.
Source from luhu.jp