Post by holly on Jan 2, 2005 13:42:12 GMT -5
Harrod's Christmas Pudding
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 Dark 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
Method: 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.
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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 Dark 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
Method: 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.
Y
OUB
ETTER
WATCHOU
TYOUBETTE
RNOTCRYYO
UBETTERNOTP
OUTIMTELLINGY
OUWHYSANTACLAUS
ISCOMINGTOTOWNHESM
AKINGALISTCHECKIN
GITTWICEGONNAFINDOU
TWHOSNAUGHTYORNICESAN
TACLAUSISCOMINGTOTOWNHE
SEESYOUWHENYOURES
LEEPINGHEKNOWSWHENY
OUREAWAKEHEKNOWSIFYOU
VEBEENBADORGOODSOBEGOOD
FORGOODNESSSAKESYOUBETTERWA
TCHOUTYOUBETTERNOTCRYYOUB
ETTERNOTPOUTIMTELLINGYOUWHY
SANTACLAUS
ISC
OMI
NGTOTOWN