Harrod's Christmas Pudding Recipe - Printable Version Makes 2 pounds
- 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
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.