Ye Olde Tavern Life

Harrods Christmas Pudding

1/2 pound unsalted butter plus about
2 teaspoons butter, for greasing molds
1 1/3 cups dark brown sugar
3 eggs, beaten
3 tablespoons dark corn syrup
2/3 cup self-rising flour
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon apple pie spice
Juice of 1 lemon
Finely grated rind of 1 orange
Finely grated rind of 1 lemon
4 cups fresh bread crumbs
1 1/3 cups golden raisins
1 1/3 cups raisins
1 1/3 cups currants
1/3 cup chopped mixed citrus peel (2 ounces)
1/4 to 1/2 cup 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 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 wax 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 wax 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 decorate with Christmas holly stuck into the top.

Yield: Two 2 pound puddings

Source: A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England article in The Courier-Journal by Special Writer Marilyn Kluger 11/25/92