Recipe: Harrod's Christmas Pudding

Harrod's Christmas Pudding

1/2 lb Unsalted butter plus about
2 ts Butter; for greasing molds
1 1/3 c Dark brown sugar
3 Eggs; beaten
3 tb Dark corn syrup
2/3 c Self-rising flour
1 pn Salt
1/2 ts Ground cinnamon
1/2 ts Freshly grated nutmeg
1/2 ts Apple pie spice
1 Lemon; juice of
1 Orange; fine grated rind of
1 Lemon; fine grated rind of
4 c Fresh bread crumbs
1 1/3 c Golden raisins
1 1/3 c Raisins
1 1/3 c Currants
1/3 c Chopped mixed citrus peel (2 ounces)
1/4 To 1/2 cup brandy

JUST BEFORE SERVING
Garnish with holly
Ignite with brandy

Method: Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls). Set aside. Beat the 1/2 lb. butter until soft. Add sugar and beat until fluffy. Gradually beat in the eggs and syrup. Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy. Spoon mixture into the 2 prepared molds. If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in refrigerator. Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours; remove from the water. Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold. Leave in the refrigerator to mature before using. Before serving, steam about 3 hours. Remove from mold. Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top. Yield: Two 2 lb. puddings.