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.
Servings: 2 puddings (16 servings)
Ingredients:
| 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% |
-
3 cups (750 mL) fresh bread crumbs
2 cups (500 mL) shredded suet (or 2/3 cup/150 mL butter, softened)
1-1/3 cups (325 mL) each dark and light raisins
1-1/3 cups (325 mL) currants
1 cup (250 mL) mixed candied peel
1 cup (250 mL) granulated sugar
1 cup (250 mL) milk
1/2 cup (125 mL) chopped almonds
3 eggs, beaten
1 tbsp (15 mL) grated lemon rind
1/3 cup (75 mL) lemon juice
1/3 cup (75 mL) dark rum
1 tsp (5 mL) ground allspice
1/2 tsp (2 mL) each ground cloves, nutmeg and cinnamon
1/2 cup (125 mL) all-purpose flour
Hard Sauce:
1/3 cup (75 mL) butter, softened
1 cup (250 mL) icing sugar, sifted
1/3 cup (75 mL) 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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