|
When we were kids, we all looked forward to my grandmother making her Old English Christmas Pudding. Our Nona would make it in a giant crock pot with a heavy ceramic lid. Each of us would be responsible for putting in one ingredient. Once everything was put together, it would take a few days of sitting in the crock so the flavours would marry. Each one of us sisters and one brother would take turns stirring the mixture three times after which we could make a wish. There were a lot of us with a lot of wishes. The pudding got stirred frequently.
We would all help with the cooking procedure of putting the mixture in buttered ceramic bowls. The bowls would be wrapped in strips of fabric made from old clothes. Then they would be put in large pots and steamed. The pudding would be stored in the fridge until Christmas came. Nona would make a caramel sauce (which was my fathers' favourite) and my step-father would make a hard sauce (which was my favourite). Over the days following Christmas, leftover pudding would be fried in butter with brown sugar crumbled on top.
Once we all grew up, and Nona passed away, the Christmas puddings stopped. But my memories remain clear about those long days leading up to December 25. It seems we had much more time back then. Maybe this will be the year I make a batch. Or maybe it will be the year YOU make a batch. I hope one of us does!
I wish you a very Merry Christmas and many blessings in the upcoming year.
Ingredients:
1 1/2 cups raisins, chopped
2/3 cup dates, pitted and chopped
1 cup soft dried figs, chopped
1 cup currants
3/4 cup golden raisins
1/2 cup brandy
1 cup (2 sticks/8 oz./226g) unsalted butter
1 cup dark brown sugar, firmly packed
grated zest of 1 lemon
grated zest of 1 orange
4 large eggs, beaten
1 cup blanched almonds, chopped
3/4 cup all-purpose flour, sifted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
|
|
PREPARATION
- Preparation time: 5 hours + 3 days
- Generously grease a 2-quart ceramic or metal pudding mould with lid. Grease lid.
- If using a ceramic pudding mould, make a lid with a piece of aluminum foil, 2 inches larger then top of mold.
- Lid will stay in place over top of mold by tying with kitchen twine or string.
- In a large bowl, place all the fruit and pour the brandy over it.
- Stir well to disperse the brandy.
- Cover with a towel and set aside to macerate 12 to 24 hours.
- In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.
- Spoon the mixture into the prepared mold, press down well, and level the surface.
- Place the well-greased lid on top, securing the lid With the clasp (or if using a ceramic pudding mold, place heavy duty aluminum foil over top of mold and secure by tying with kitchen twine or heavy string).
- Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold.
- Keep water at a gentle boil.
- Steam for 4 hours, topping the boiling water to the same level when necessary.
- Remove the mold from the Dutch oven and set on a rack to cool. Remove lid (or foil, if using).
- When thoroughly cooled, rewrap pudding with freezer wax paper and foil, and store in the refrigerator until ready to serve.
- To reheat, steam for 1 to 2 hours or microwave on high for 4 to 5 minutes or until piping hot.
- After dinner, heat up about ½ cup brandy. Turn down the lights and pour the brandy over the pudding. Light the brandy aflame, burst into a round of “We Wish You a Merry Christmas” and carry your beautiful dessert into the dining room.
- Serve with your choice of sauces.
HARD SAUCE:
Mix butter and icing sugar until it is the thickness of thick cake icing. Flavour using pure vanilla extract. The mixture is then refrigerated until it hardens. Serve with plum pudding or similar desserts.
CARAMEL SAUCE:
1/2 cups brown sugar, packed
4 tablespoons flour
1 cup boiling water
dash salt
2 tablespoons butter
2 tablespoons cream
vanilla, to taste
PREPARATION:
Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream, and vanilla to taste.
|
