Christmas Pudding
Posted under: Recipe ArchiveFrom Marion Kane’s column in the Toronto Star.
INGREDIENTS
- 2 1/2 cups fresh soft breadcrumbs
- 2 cups currants
- 2 cups sultana raisins
- 1 1/2 cups Thompson raisins
- 1 cup all-purpose flour
- 2/3 cup packed dark brown sugar
- 1/3 cup mixed candied peel
- 2 tsp baking powder
- 1 tsp each: cinnamon, cloves, ginger and nutmeg
- 3 eggs
- 3/4 cup butter, melted
- 1/3 cup brandy or whiskey
- 1/3 cup milk
- Grated rind and juice of one orange
METHOD
- In a large bowl, combine breadcrumbs, currants, sultana raisins, Thompson raisins, flour, sugar, peel, baking powder, and spices.
- In a very large bowl, whisk together eggs, butter, brandy, milk and orange rind and juice.
- Stir flour mixture into egg mixture; mix thoroughly.
- Pack into large (10 cup) or two small pudding molds or bowls; cover surface with waxed paper cut to fit.
- Cover mold with foil; tie tightly under rim with string.
- Place on rack in deep pot; add boiling water to come two-thirds up sides of mold.
- Bring to boil; cover, reduce heat and simmer, adding boiling water if necessary to maintain level, 3 1/2 to 4 1/2 hours – depending on shape of mold – or until tester inserted in centre comes out clean. (Steam smaller molds in separate pots for 2 to 3 hours.)
- Remove from water; cool completely in mold.
- Remove from mold, wrap and store in cool place or fridge 4 to 6 weeks, or freeze.
- Bring to room temperature before steaming in original mold for 1 to 2 hours or until heated through.
- Serve with a festive sauce.
Makes about 12 servings.
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