Century Christmas Pudding
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 469 |
| pro | 5 g |
| total fat | 21 g |
| sat. fat | 11 g |
| carb | 67 g |
| fibre | 4 g |
| chol | 56 mg |
| sodium | 122 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 12 |
| vit A | 6 |
| vit C | 7 |
| folate | 10 |
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
- 2 cups shredded suet, (or 2/3 cup/150 mL butter, softened)
- 1-1/3 cups dark raisins
- 1-1/3 cups light raisins
- 1-1/3 cups currants
- 1 cup mixed candied peel
- 1 cup granulated sugar
- 1 cup milk
- 1/2 cup chopped almonds
- 3 eggs, beaten
- 1 tbsp grated lemon rind
- 1/3 cup lemon juice
- 1/3 cup dark rum
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup all-purpose flour
- Hard Sauce:
- 1/3 cup butter, softened
- 1 cup icing sugar, sifted
- 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.
- Keywords : Dessert; English; Boil/Simmer; Christmas; Bread crumbs; Raisins; Eggs;









