Julia Child’s Glorious Christmas Pudding Recipe
3 C. white bread crumbs, lightly packed (about a 1/2 lb. loaf, crust on)
1 C. black raisins
1 C. yellow raisins
1 C. currants, chopped
1 1/3 C. sugar
1/2 t. cinnamon
1/2 t. mace
1/2 t. nutmeg
8 oz. (2 sticks) butter, melted
4 large eggs, lightly beaten
few drops of almond extract
1/2 C. bitter orange marmalade
1/2 C. 151 rum or whiskey
Toss the bread crumbs in a large mixing bowl with the raisins, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients.
To steam, you must use a container with a very tight lid which will stay sealed throughout the cooking, about 6 hours.
Pack the pudding mixture into the container; cover with a round of wax paper and the lid. Set the container on the steamer in the pot, and add enough water to come a third of the way up the sides of the container. Cover the pot tightly, bring to a simmer, and steam about 6 hours. Check occasionally to make sure the water hasn’t boiled off.
The pudding is done when it is a dark walnut-brown color and fairly firm to the touch.
To serve, pour 1/2 cup of hot 151 rum or whiskey around the pudding. Flame at the table.
Yield: Makes 6 cups baked in an 8-cup mold, serving 12 or more
Source: “The Way to Cook,” by Julia Child
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