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Harrod's 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


  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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