How To make Harrod's Christmas Pudding
Ingredients
1/2
pound
butter, unsalted plus about 2 teasspoons butter, for greasing the molds
1 1/3
cup
brown sugar, dark
3
each
eggs, beaten
3
tablespoon
corn syrup, dark
2/3
cup
flour, self-rising
1
pinch
salt
1/2
teaspoon
cinnamon, ground
1/2
teaspoon
nutmeg, grated fresh
1/2
teasspoon
apple pie spice
1
each
lemon juice, juice of one lemon
1
each
orange rind, fine grated rind of one orange
1
each
lemon rind, fine grated rind of on lemon
4
cup
bread crumbs, fresh
1 1/3
cup
golden raisins
1 1/3
cup
raisins
1 1/3
cup
currants
1/3
cup
mixed citrus peel, chopped
1/2
cup
brandy, more or less to taste
Directions:
JUST BEFORE SERVING:
Garnish with holly
Ignite with 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 of 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 waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in 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 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.
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 with Christmas holly stuck into the top!
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The recipe
Makes 8 portions
8 oz raisins
8 oz currants
5 oz sultanas
1 orange – zest and juice
8 oz suet
3 oz flour
½ oz mixed spice
8 oz breadcrumbs or panko
2 eggs
6 oz brown sugar
½ pint beer
2oz rum
2 oz brandy
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SECRET NO BAKE MINI PLUM PUDDINGS
You will need some Petit Four cases to serve them. The quantity below makes 8. mini puddings
60 grams chopped sultanas
60 grams chopped dates
1 tablespoonful Cranberry
1 tablespoonful mixed peel
60 grams ground almonds
2 tablespoonfuls icing sugar
60 gr dark chocolate, grated
1 tablespoonful brandy
40 grams melted chocolate
Mix all the ingredients together, but you must leave the melted chocolate until last.
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