Tested till perfect Century Christmas Pudding

Century Christmas Pudding

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.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 13 ratings.
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  • Portion size 2 puddings (16 servings)

Ingredients

  • 3 cups 3cupsfresh bread crumbs
  • 2 cups 2cupsshredded suet, (or 2/3 cup/150 mL butter, softened)
  • 1-1/3 cups 1-1/3cupsdark raisins
  • 1-1/3 cups 1-1/3cupslight raisins
  • 1-1/3 cups 1-1/3cupscurrantcurrants
  • 1 cup 1cupmixed candied peel
  • 1 cup 1cupgranulated sugar
  • 1 cup 1cupmilk
  • 1/2 cup 1/2cupchopped almondalmonds
  • 3 3eggeggs, beaten
  • 1 tbsp 1tbspgrated lemon rind
  • 1/3 cup 1/3cuplemon juice
  • 1/3 cup 1/3cupdark rum
  • 1 tsp 1tspground allspice
  • 1/2 tsp 1/2tspground clovecloves
  • 1/2 tsp 1/2tspcinnamon
  • 1/2 tsp 1/2tspnutmeg
  • 1/2 cup 1/2cupall-purpose flour

Hard Sauce:

  • 1/3 cup 1/3cupbutter, softened
  • 1 cup 1cupicing sugar, sifted
  • 1/3 cup 1/3cupdark rum
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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.

Nutritional Information Per serving: about

cal 469 pro 5g total fat 21g sat. fat 11g
carb 67g fibre 4g chol 56mg sodium 122mg

% RDI:

calcium 7 iron 12 vit A 6 vit C 7
folate 10
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