Harrod's Christmas Pudding
Yield: 2 (2 pound) puddings
- 1/2 pound unsalted butter + 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 the 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.
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