Side Pannel
Harrod's Christmas Pudding
Harrod's Christmas Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Fruit, Desserts
Ingredients List
- 1/2 lb Unsalted butter plus about
- 2 ts Butter; for greasing molds
- 1 1/3 c Dark brown sugar
- 3 Eggs; beaten
- 3 tb Dark corn syrup
- 2/3 c Self-rising flour
- 1 pn Salt
- 1/2 ts Ground cinnamon
- 1/2 ts Freshly grated nutmeg
- 1/2 ts Apple pie spice
- 1 Lemon; juice of
- 1 Orange; fine grated rind of
- 1 Lemon; fine grated rind of
- 4 c Fresh bread crumbs
- 1 1/3 c Golden raisins
- 1 1/3 c Raisins
- 1 1/3 c Currants
- 1/3 c Chopped mixed citrus peel
- -- (2 ounces)
- 1/4 To 1/2 cup brandy
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 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.
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 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.
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