Date Added: 8 Dec 2009
Listed in: Christmas Recipes

Harrod's Christmas Pudding Ingredients

1/2 lb butter plus about,Unsalted
2 t Butter,for greasing molds
1 1/3 c Dark brown sugar
3 Eggs,beaten
3 T Dark corn syrup
2/3 c Self-rising flour
1 pn Salt
1/2 t cinnamon,Ground
1/2 t nutmeg,Freshly Grated
1/2 t 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 mixed citrus peel,Chopped- (2 ounces)
1/4 To 1/2 cup brandy

Harrod's Christmas Pudding Cooking Instructions

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.


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