Jasper Christmas Pudding
A recipe steeped in tradition is always part of the Jasper Christmas, starting with the four Christmas in November programs and carrying right through to the real Christmas and New Year's Eve. Serve with Classic Crème Anglaise.
Servings: 12 to 16
Ingredients:
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2 cups (500 mL) seeded Lexia or seedless Thompson raisins
1-1/2 cups (375 mL) currants
2/3 cup (150 mL) applesauce
1/2 cup (125 mL) each chopped candied orange and lemon peel
1/2 cup (125 mL) each porter and lager
3 tbsp (50 mL) each brandy, port wine and rum (or 1/2 cup/ 125 mL rum or brandy)
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each cloves, ginger, nutmeg and salt
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1 egg
1-1/2 cups (375 mL) fresh bread crumbs
1-1/4 cups (300 mL) sifted cake-and-pastry flour
1/2 cup (125 mL) ground almonds
Preparation:
In large airtight container, stir together raisins, currants, applesauce, orange and lemon peels, porter, lager, brandy, port wine, rum, cinnamon, cloves, ginger, nutmeg and salt. Cover and refrigerate for 1 week.
Grease 6-cup (1.5 L) pudding bowl; line bottom with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg. In separate bowl, whisk together bread crumbs, flour and almonds; stir into butter mixture alternately with fruit, making 3 additions of dry ingredients and 2 of fruit.
Scrape into prepared bowl, pressing well. Place disc of parchment or waxed paper directly on surface. Cut square of foil large enough to cover top of bowl and reach one-third down side. Make 1/2-inch (1 cm) pleat down centre of foil. Place over bowl; press down side. With string, tie foil firmly to bowl about 1 inch (2.5 cm) from rim. Fold foil up over rim.
Place on rack in stockpot or deep saucepan. Fill pot with enough boiling water to come two-thirds up bowl. Cover and steam, replenishing water if necessary, until skewer inserted in centre comes out clean, about 3 hours.
Let cool on rack. (Make-ahead: Overwrap with heavy-duty foil; refrigerate for up to 2 weeks or freeze for up to 1 year. Remove overwrap; bring to room temperature. Steam as directed until hot, about 1-1/2 hours.)
Grease 6-cup (1.5 L) pudding bowl; line bottom with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg. In separate bowl, whisk together bread crumbs, flour and almonds; stir into butter mixture alternately with fruit, making 3 additions of dry ingredients and 2 of fruit.
Scrape into prepared bowl, pressing well. Place disc of parchment or waxed paper directly on surface. Cut square of foil large enough to cover top of bowl and reach one-third down side. Make 1/2-inch (1 cm) pleat down centre of foil. Place over bowl; press down side. With string, tie foil firmly to bowl about 1 inch (2.5 cm) from rim. Fold foil up over rim.
Place on rack in stockpot or deep saucepan. Fill pot with enough boiling water to come two-thirds up bowl. Cover and steam, replenishing water if necessary, until skewer inserted in centre comes out clean, about 3 hours.
Let cool on rack. (Make-ahead: Overwrap with heavy-duty foil; refrigerate for up to 2 weeks or freeze for up to 1 year. Remove overwrap; bring to room temperature. Steam as directed until hot, about 1-1/2 hours.)
Source
Canadian Living Magazine: December 2006
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