Century Christmas Pudding

By The Canadian Living Test Kitchen

254 people added this to their Recipe Box

This recipe makes 16 servings

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 3cups cupsfresh bread crumbs
2 2cups cupsshredded suet, (or 2/3 cup/150 mL butter, softened)
1-1/3 cups dark raisins 1-1/3 1-1/3cups cupsdark raisins
1-1/3 cups light raisins 1-1/3 1-1/3cups cupslight raisins
1-1/3 cups currants 1-1/3 1-1/3cups cupscurrantcurrants
1 cup mixed candied peel 1 1cup cupmixed candied peel
1 cup granulated sugar 1 1cup cupgranulated sugar
1 cup milk 1 1cup cupmilk
1/2 cup chopped almonds 1/2 1/2cup cupchopped almondalmonds
3 eggs , beaten3 3eggeggs, beaten
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1/3 cup lemon juice 1/3 1/3cup cuplemon juice
1/3 cup dark rum 1/3 1/3cup cupdark rum
1 tsp ground allspice 1 1tsp tspground allspice
1/2 tsp ground cloves 1/2 1/2tsp tspground clovecloves
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/2 tsp nutmeg 1/2 1/2tsp tspnutmeg
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
Hard Sauce:
1/3 cup butter , softened1/3 1/3cup cupbutter, softened
1 cup icing sugar , sifted1 1cup cupicing sugar, sifted
1/3 cup dark rum 1/3 1/3cup cupdark 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.