Harrod's christmas pudding

 
                         HARROD'S CHRISTMAS PUDDING
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Christmas                        Desserts
                 Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Unsalted butter plus about
    2       ts           Butter -- for greasing molds
    1 1/3   c            Dark brown sugar
    3                    Eggs -- beaten
    3       tb           Dark corn syrup
      2/3   c            Self-rising flour
    1       pn           Salt
      1/2   ts           Ground cinnamon
      1/2   ts           Freshly grated nutmeg
      1/2   ts           Apple pie spice
    1                    Lemon -- juice of
    1                    Orange -- fine grated rind of
    1                    Lemon -- fine grated rind of
    4       c            Fresh bread crumbs
    1 1/3   c            Golden raisins
    1 1/3   c            Raisins
    1 1/3   c            Currants
      1/3   c            Chopped mixed citrus peel
                         -- (2 ounces)
      1/4                To 1/2 cup brandy
                         -----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 lb. 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 bedight with Christmas holly stuck into the
   top.'
   
   Yield: Two 2 lb. puddings.
   
   From Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight:
   Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
   England" article in "The (Louisville, KY) Courier-Journal."  Pg. C7.
   Typed for you by Cathy Harned.
  
 
 
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