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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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