Century Christmas Pudding

Author: Canadian Living

This November, Toronto teacher Trish Gresham and her family will make this rich, traditional pudding for the 70th consecutive year in Canada. Her mother, Lilian Rollinson, brought the recipe — already a family tradition for 30 years — from England in 1932. Trish serves it with hard sauce, while her sister, Pamela Scott, simply pours cold whipping cream over top.

  • Portion size 16 servings

Ingredients

  • 3 cups fresh bread crumbs
  • 2 cups shredded suet (or 2/3 cup/150 mL butter, softened)
  • 1 1/3 cup dark raisins
  • 1 1/3 cup light raisins
  • 1 1/3 cup currant
  • 1 cup mixed candied peel
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup chopped almond
  • 3 eggs beaten
  • 1 tablespoon grated lemon rind
  • 1/3 cup lemon juice
  • 1/3 cup dark rum
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup all-purpose flour
Hard Sauce:
  • 1/3 cup butter softened
  • 1 cup icing sugar sifted
  • 1/3 cup dark rum

Method

In large bowl, combine bread crumbs, suet, raisins, currants, candied peel, sugar, milk, almonds, eggs, lemon rind and juice, 1/4 cup (50 mL) of the rum, allspice, cloves, nutmeg and cinnamon; cover with plastic wrap and refrigerate for 24 hours.

Stir in flour and remaining rum; scrape into 2 greased 6-cup (1.5 L) pudding moulds or bowls, smoothing tops. Place circle of waxed paper directly on surface of each. Cover with lids. (Or make 1-inch/2.5 cm pleat across middle of large piece of foil and fit over top, pressing down side. Trim edge, leaving 3-inch/8 cm overhang; press down side. Tie string securely around mould about 1 inch/2.5 cm from rim; fold foil overhang up over string.)

Place moulds on rack in deep pot; pour enough boiling water into pot to come halfway up side of moulds. Cover and bring to boil; reduce heat and simmer, adding boiling water as necessary to maintain level, until skewer inserted in centre comes out clean, about 5 hours. Remove moulds from pot and let cool slightly. (Make-ahead: Let cool. Unmould, wrap in plastic wrap and refrigerate for up to 1 week. Or store in cool, dry place for up to 3 months. To reheat, see instructions for Steamed Pumpkin Pudding) Run knife around edge of pudding to loosen; turn out onto warmed platters.

Hard Sauce: Beat butter with icing sugar until fluffy. Beat in 1 tbsp (15 mL) of the rum; set aside. In small saucepan, warm remaining rum over medium heat; drizzle over hot puddings and light with long match, jiggling platters to keep flame lit. When flame dies, serve with hard sauce.

Nutritional facts <b>Per serving:</b> about

  • Sodium 122 mg
  • Protein 5 g
  • Calories 469.0
  • Total fat 21 g
  • Cholesterol 56 mg
  • Saturated fat 11 g
  • Total carbohydrate 67 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Century Christmas Pudding

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