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Harrod's Christmas Pudding




  1. Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside.
  2. Beat the 1/2 pound butter until soft.
  3. Add sugar and beat until fluffy.
  4. Gradually beat in the eggs and syrup.
  5. Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
  6. 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.
  7. Leave overnight in the refrigerator.
  8. Put molds in a large saucepan with enough water to come halfway up the sides of the molds.
  9. Cover and steam for 5 hours; remove from the water.
  10. 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.
  11. Leave in the refrigerator to mature before using.
  12. Before serving, steam about 3 hours.
  13. Remove from mold.
  14. 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


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