1/2 lb unsalted butter plus about
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
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
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
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.
From Special Writer Marilyn Kluger s 11/25/92 "A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England" article in "The (Louisville, KY) Courier-Journal." Pg. C7.
Typed for you by Cathy Harned.
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