Christmas Pudding
Beyond my mother’s perfect King’s-standard British English, there was food. Perhaps the most important dish was the plum pudding she steamed for hours at Christmas. She brought it to the table almost black, decorated with a sprig of holly, and flaming gently blue with brandy, the crowning dessert after a dinner of roast goose. -Ronnie Hess
(Adapted from a recipe by Mrs. Hawkings, in the Devon Women’s Institute Cookery Book, 2nd edition, c. 1960). First published in the Milwaukee Journal Sentinel on December 21, 2008. Republished with permission.
Ingredients
8 ounces currants
8 ounces sultanas
8 ounces raisins
1 cup hot water
1 apple, peeled and cored
1 carrot, peeled
2½ cups flour
1 cup brown sugar
½ cup breadcrumbs
1 teaspoon baking powder
½ teaspoon salt
½ cup candied citron or lemon peel
½ cup candied orange peel
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
2 ounces ground almonds or cashews
1 cup suet, finely chopped (an equal amount of butter can be substituted, and cut in cold)
1 teaspoon lemon juice
4 eggs, beaten
4 tablespoons brandy or rum
1 teaspoon vanilla
Directions
Prepare the fruit by soaking the currants, sultanas and raisins in the hot water. Let stand until soft (about 15-30 minutes). Drain well and set aside. Grate the apple and carrot or process them in a food processor for about 15 seconds or until well ground but not mushy. Set aside.
In a large basin or bowl, mix together the flour, brown sugar, breadcrumbs, baking powder, salt, candied peel, spices and nuts.Cut in the suet or butter until the flour has the consistency of little peas. (You can also use a food processor.) Do not overwork the butter and flour.
Mix together the soaked, drained fruit, apple and carrot. Add the lemon juice, beaten eggs, brandy and vanilla.
Add the wet ingredients to the dry ingredients. The mixture should be sticky but hold together. If it appears too dry, add more brandy, or alternately fruit juice or milk. (If too wet, add sifted flour in increments of a half cup.)
Grease the pudding mold(s) and spoon in the mixture to about one inch from the top of the mold. The pudding will expand as it steams. Before putting on the pudding lid, cover the mold with two layers of aluminum foil.
Steam the pudding in a high-sided, covered pot filled halfway up the sides with hot water. Steam for about eight hours, adding more hot water if the level drops. The pudding is done when it is the color of chocolate. At this point, it can be refrigerated for a few days and steamed again for about an hour just before serving.
To unmold the pudding, while it is still warm remove the cover and aluminum foil, run a sharp knife around the edges, and place the serving platter over it. Invert the mold and shake it firmly until you hear the pudding release. Decorate the pudding with a sprig of holly and serve.
To flame the pudding, heat a few tablespoons of brandy. Pour over the pudding and ignite it with a match.
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