Tiny Tim's Traditional Holiday Pudding

Grandma Davis

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INGREDIENTS:

butter (butter and suet)
dark brown sugar
mixed spice
baking powder
flour
eggs
fresh breadcrumbs
raisins (soak raisins overnight in brandy.)
sultanas (golden raisins)
apple
Zante currants
rind of one fresh orange (or lemon)
juice of one fresh orange or lemon with brandy or rum
(optional: mixed candied peel)

PROCEDURE:

Grease the pudding bowl, then place a disc of parchment or waxed paper at the bottom and butter the paper. This will line the bowl for the pudding.
Cream the suet (or butter) and sugar together until soft and smooth.
Gradually mix in the flour, eggs, and spices until fully combined.
Then, fold in the remaining ingredients and stir well.
Transfer the mixture into the buttered pudding bowl and smooth the top.
Cut a disc of waxed or parchment paper to fit the top of the pudding, butter it, and place it on top of the mixture.
Next, tear a piece of parchment paper and aluminum foil large enough to cover the bowl and extend halfway down the sides. Layer the foil over the parchment, then create a pleat down the center to allow space for the pudding to expand while cooking.
Place the paper and foil over the top of the pudding basin, then secure them by tying string under the lip of the bowl. Leave extra string to tie over the top, forming a handle, and secure it on the opposite side.
If you don’t have a steamer, place a trivet in a large pot, then add enough water to reach halfway up the sides of the bowl. Cover the pot with a tight-fitting lid.
Steam the pudding for 6 hours, checking the water level every hour and topping it up as needed.
Once done, carefully remove the bowl from the pot. Take off the foil and parchment paper, wipe the bowl clean, and replace with fresh paper. Store the pudding in a cool place. (Note: To avoid keeping the bowl out of use for weeks, remove the pudding from the bowl, replace the parchment paper on top, wrap tightly in aluminum foil, and store without the bowl.)
To serve, steam the pudding for an additional 2 hours, or microwave it for a few minutes until piping hot (microwaves work wonders for heating up sticky puddings like this). Let it sit for a few minutes before removing from the bowl.
Carefully transfer the pudding to a heatproof serving dish and pour brandy over it. Light the brandy (ensure you do this in a safe area), and once the flame extinguishes, slice and serve with your choice of brandy sauce, brandy butter, unsweetened whipped cream, or homemade custard.

Note: While holly is a traditional garnish for Christmas pudding, it is not edible.

www.NorthPoleTimes.com

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