Harrod's Christmas Pudding recipe
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Timings & Yeildings
Prepration : days
Cooking : hours
Total : alongtime
Yeildings: 2puddings
Direction and Ingredients
Amount Ingredient Preparation
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 tablespoons 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 cups 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
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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