Christmas Pudding

By EricS52

Ingredients

• Serves 12
• RECIPE INGREDIENTS
• 1 lb golden raisins, chopped
• 1 lb dried currants
• 8 oz mixed candied citrus peel
• 1/2 cup brandy
• 1 lb butter
• 1/2 cup packed brown sugar
• 7 eggs, separated
• 1 cup all-purpose flour, sifted
• Pinch of salt
• 3 cups fresh bread crumbs
• 1/4 teaspoon grated fresh nutmeg
• 1 tablespoon ground cinnamon
• 2 teaspoons ground mace or allspice
• 1/4 cup light cream
• 1 1/2 cups Vanilla- or brandy-flavored custard, for serving

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS

Prepare the fruit and place in a bowl with 1/4 cup of the brandy. Allow to stand, covered, for at least 5 hours.

Cream the butter and brown sugar until light. Add the egg yolks, one at a time, beating well after each addition. Fold in the sifted flour, salt, breadcrumbs and spices alternately with the fruit. Stir in the cream and the remaining 1/4 cup of brandy. Pour into a large heat-proof pudding mold.

Put enough water in a saucepan large enough to hold the pudding mold, to come three-fourths of the way up the side of the mold, to come three-fourths of the way up the side of the mold and bring to a boil.

Lower the mold into boiling water and boil for 6 hours, continually adding boiling water to the pan to keep the water about three-fourths of the way up the mold. Remove the pudding and set aside for at least a week before serving.

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