Irish Christmas Pudding Recipe
1/2 C. currants
1/2 C. sultana raisins, chopped
1/2 C. citron, chopped
1/2 C. preserved cherries, chopped
2 C. brandy, divided
3/4 C. all-purpose flour
2 C. bread crumbs
1 C. brown sugar, firmly packed
1/4 C. beef suet or vegetable shortening, finely chopped
1/2 t. salt
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 t. ground ginger
1 C. almonds, chopped
1 baking apple, peeled and grated
Rind and juice of 2 lemons
4 large eggs
1 C. Guinness stout (or apple juice)
1 T. butter
Blend together the currants, Sultanas, citron, and preserved cherries in a glass
bowl. Pour one cup of brandy over the dried fruits and let stand for 12 hours.
Mix together the flour, breadcrumbs, brown sugar, suet, salt, nutmeg, allspice,
and ginger in a large mixing bowl. Add the almonds, grated apple and
brandy-plumped fruit to the dry ingredients. Add the lemon rind and fresh lemon
juice and blend the mixture well.
In a separate mixing bowl, beat the eggs until frothy. Add the stout or apple
juice to the eggs, and blend the wet ingredients with the dry flour mixture.
Work the eggs and stout in a little at a time, blending well after each
addition.
Grease two 6-inch bowls with the butter. Pour the raw pudding mixture into the
prepared bowls until each is about two-thirds full. Top the bowls either lightly
floured muslin or with two layers of well-secured wax paper.
Place the bowls in one large kettle or two medium-sized separate kettles, and
add enough water to the kettles to rise up to about three-quarters of the height
of the bowls.
Bring the water to a boil over medium-high heat, then reduce the heat and simmer
for 5 to 6 hours, making sure to add water from time to time in order to
maintain the cooking height on the bowls.
Remove the bowls from the kettles, then remove the muslin or wax paper covers.
Allow the puddings to cool thoroughly before removing them from their bowls.
Place the puddings on plates and pour the remaining one cup of brandy over the
top of each pudding filled plate. Allow the pudding to stand to soak in the
brandy.
Wrap the puddings in cheesecloth and place them in airtight containers.
Refrigerate the puddings in this manner for 2 to 3 weeks.
To serve the Irish pudding, place the pudding back into their original cooking
bowls. Simmer them in water, uncovered, for 2 or 3 hours. Remove the puddings
from the kettles again, and cover with a bit of brandy to flame just before
serving.
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