Harrod's Christmas Pudding Recipe

Makes 2 pounds

Ingredients:

  • 1/2 lb unsalted butter plus about
  • 2 tsp butter, for greasing molds
  • 1 1/3 cup dark brown sugar
  • 3 eggs, beaten
  • 3 tbsp dark corn syrup
  • 2/3 cup self-rising flour
  • 1 pn salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp apple pie spice
  • 1 lemon, juice of
  • 1 orange, fine grated rind of
  • 1 lemon, fine grated rind of
  • 4 cup fresh bread crumbs
  • 1 1/3 cup golden raisins
  • 1 1/3 cup raisins
  • 1 1/3 cup currants
  • 1/3 cup chopped mixed citrus peel (2 ounces)
  • 1/4 to 1/2 cup brandy
  • Garnish with holly
  • Ignite with brandy

    • Special Equipment: Pudding mold

    Instructions:

    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 lb 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.
    7. 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.
    8. Leave overnight in refrigerator.
    9. Put molds in a large saucepan with enough water to come halfway up the sides of the molds.
    10. Cover and steam for 5 hours; remove from the water.
    11. 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.
    12. Leave in the refrigerator to mature before using.
    13. Before serving, steam about 3 hours.
    14. Remove from mold.
    15. Bring to the table blazing in ignited brandy, and bedight with Christmas holly stuck into the top.