Christmas Pudding
Summary
| Yield |
|
|---|
| Source | This recipe came from Mrs Beeton or another old book, now lost. It came to me from historian and foodie Jim Baker of Plymouth. |
|---|
| Prep time | 6 hours |
|---|
| Region | |
|---|
Description
 This is such a phenomenal favorite at Christmastime that I am surprised not to see it on restaurant menus. Most people approach it with caution, and then eat it with abandon (and Hard Sauce).
Ingredients
| 2 | lb | Light Brown Sugar | | 2 | lb | Arnold's White Bread (chopped) | | 2 | lb | Suet (Picked clean and chopped) | | 1 | oz | Nutmeg (ground) | | 1 | oz | Cinnamon (ground) | | 15 | oz | Sultanas (Golden Raisins) | | 30 | oz | Raisins (Black) | | 20 | oz | Currants (Dried) | | 16 | oz | Diced Candied Fruit | | 2 | ea | Lemon Zest (Zest of whole lemons) | | 12 | ea | Eggs | | 1 | t | Bitter Almond Extract | | 1⁄2 | c | Brandy (I use E&J VSOP) |
Instructions
- Process sugar, spices, suet, and bread pieces in batches in a food processor until well mixed.
- Add sultanas, raisins, currants, candied fruit, and lemon peel and mix well by hand.
- Beat the eggs and add the brandy and the Bitter Almond Extract.
- In a really big bowl, add egg-brandy mixture to dry mixture and mix well by hand.
- Put mixture into buttered molds.
- Boil, covered, for at least 5-6 hours.
- Sprinkle with brandy and cover with buttered parchment paper. Store in mold, covered, for some weeks.
- “Feed the beast.” Sprinkle liberally with brandy every week.
- At least two hours before serving, boil it up again to heat it through.
- Unmold onto a large plate and decorate with a Holly Sprig.
- Serve hot with Hard Sauce. It is fun to sprinkle some warm brandy on it and flame it (with due regard for safety, of course).
Notes
- I use brandy, but you can use rum, bourbon, or Irish whiskey depending on your inclination and heritage. Whatever you use, stick with it.
- One recipe fills a pillowcase, or one large, one medium, and one small Pudding Mold. Pudding molds can be found at antiques shops and some kitchen shops.
- I get most of my ingredients at Ed Hyder's Mediterranean Marketplace, including the spices measured for me there
- I cook this a month ahead, on the Sunday after Thanksgiving. Then I boil it again before serving. To serve at the office, I boil it fully at home, and then keep it warm in a Crock-Pot at work.
- By John at 11/23/2011 - 18:59
|
the best yet!