harrod's christmas pudding

Name: Harrod's Christmas Pudding
Prep time: 30 min
Cook time: 5 h
Cuisine: English
Ingredients: 1/2 pound(s) butter; 1 1/3 cup(s) brown sugar; 3 - large eggs; 3 tablespoon(s) corn syrup; 2/3 cup(s) self rising flour; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) apple pie spice; - juice of 1 lemon; - zest of 1 lemon; - zest of 1 orange; 4 cup(s) fresh breadcrumbs; 1 1/3 cup(s) golden raisins; 1 1/3 cup(s) seedless raisins; 1 1/3 cup(s) currants; 1/3 cup(s) mixed citrus peel; 1/2 cup(s) brandy

(1 RATING)

44 Pinches

Jo G

Mountain Home, AR

Updated on Nov 7, 2012

Christmas Pudding is a great English tradition. I had always bought mine while living in England, but found I couldn't buy them here in the US. I did an internet search and came across this recipe. I have listed this recipe exactly as I found it, although I have had to make some substitutions to the dried fruit as I can't find everything listed, but other than that, I make no changes. This will be the 5th year I have made these puddings and last year I made extra so I could give them to some of the friends we have made here. I will be doing the same this year as I had such good reviews.

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prep time 30 Min

cook time 5 Hr

method Steam

yield many

Ingredients

1/2 pound butter
1 1/3 cups brown sugar
3 - large eggs
3 tablespoons corn syrup
2/3 cup self rising flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon apple pie spice
- juice of 1 lemon
- zest of 1 lemon
- zest of 1 orange
4 cups fresh breadcrumbs
1 1/3 cups golden raisins
1 1/3 cups seedless raisins
1 1/3 cups currants
1/3 cup mixed citrus peel
1/2 cup brandy

How To Make harrod's christmas pudding

Step 1

Beat 1/2 pound of butter until soft. Add brown sugar and beat until fluffy.

Step 2

Sift flour with salt and spices. Fold into the butter mixture with the lemon juice, orange and lemon zest, breadcrumbs, fruits, mixed peel and brandy.
Step 3

Spoon mixture into 2 prepared molds. Cover each mold with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in the fridge.
Step 4

Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours, topping up water as necessary. Remove from water.
Step 5

Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth secured with a string and ends of cloth tied in a knot over the pudding mold.
Step 6

Store in the fridge until ready to use. Before serving, steam for about 3 hours. Remove from mold onto serving plate. If desired, ignite with brandy (I have never done this). Serve with cream.
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