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A Royal Christmas Pudding copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Ingredients
- 9 ounces sultana raisins
- 9 ounces seedless raisins
- 9 ozs. currants
- 2 tsps candied lemon zest
- 4 tsps candied orange zest
- 4 tsps candied citron fruit
- 4 ozs. candied cheries
- 2 ozs. blanched almonds
- 2 ozs. blanched almonds
- 2 ozs. chopped almonds
- 18 ozs. chopped suet or vegetarian suet
- 8 ozs. rye bread crumbs
- 4 ozs. brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp ginger
- pinch of salt
- 4 tsps brandy
- 1 cup milk
- 2 tbsps unsalted butter
- 6 large eggs lightly beaten
- 4 ozs. flour
- 2 tblsps baking powder
- And if you want to follow tradition serve with this yummy Brandy butter (A tradition that originated in Cumbria)
- 9 ozs unsalted butter
- 9 ozs powdered sugar
- 2 ozs. brandy
- grated zest of 1 orange
Directions
- Chop raisins, candied fruit, and peel together. Place all dry ingredients into a large non-reactive bowl (Mason Cash mixing bowls are perfect for this). Combine. Add in other ingredients and mix until thoroughly blended. Line a Mason Cash pudding basin with a large piece of cloth that has been buttered and floured on each side. Pour mixture into the basin and enclose by topping with four corners of the cloth. Cover with a piece of buttered parchment paper. Place pudding in the oven in a pan half filled with water. cook for 6-8 hours at a bare simmer, checking the water level from time to time. Remove from water and oven and let cool. remove from pan. Cover and wrap with a fresh cloth and parchment paper, on top of that cover with aluminum foil and let ripen in a cool spot (not refrigerated) for at least 4 weeks. The longer it ages the more flavorful it will be.
- On Christmas Day, return the pudding to the oven in the Mason Cash Pudding basin placed in a pan of water and let steam for 3-4 hours. Flambe with hot brandy or cognac and serve with brandied butter.
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