Century Christmas Pudding

By The Canadian Living Test Kitchen

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Century Christmas PuddingThis 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.5 out of5based on5 ratings.
Century Christmas Pudding

This recipe makes 16 servings

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Nutritional Info
Per serving: about -
cal 469469 cal
pro 5 g5g pro
total fat 21 g21g total fat
sat. fat 11 g11g sat. fat
carb 67 g67g carb
fibre 4 g4g fibre
chol 56 mg56mg chol
sodium 122 mg122mg sodium
% RDI: -
calcium 77 calcium
iron 1212 iron
vit A 66 vit A
vit C 77 vit C
folate 1010 folate

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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.

Ingredients

  • 3 cups fresh bread crumbs 3 cups fresh bread crumbs
  • 2 cups shredded suet , (or 2/3 cup/150 mL butter, softened)2 cups shredded suet, (or 2/3 cup/150 mL butter, softened)
  • 1-1/3 cups dark raisins 1-1/3 cups dark raisins
  • 1-1/3 cups light raisins 1-1/3 cups light raisins
  • 1-1/3 cups currants 1-1/3 cups currants
  • 1 cup mixed candied peel 1 cup mixed candied peel
  • 1 cup granulated sugar 1 cup granulated sugar
  • 1 cup milk 1 cup milk
  • 1/2 cup chopped almonds 1/2 cup chopped almonds
  • 3 eggs , beaten3 eggs, beaten
  • 1 tbsp grated lemon rind 1 tbsp grated lemon rind
  • 1/3 cup lemon juice 1/3 cup lemon juice
  • 1/3 cup dark rum 1/3 cup dark rum
  • 1 tsp ground allspice 1 tsp ground allspice
  • 1/2 tsp ground cloves 1/2 tsp ground cloves
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1/2 tsp nutmeg 1/2 tsp nutmeg
  • 1/2 cup all-purpose flour 1/2 cup all-purpose flour
  • Hard Sauce:
  • 1/3 cup butter , softened1/3 cup butter, softened
  • 1 cup icing sugar , sifted1 cup icing sugar, sifted
  • 1/3 cup dark rum 1/3 cup dark rum

Preparation

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.

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