Christmas Pudding Recipe from “Christmas Feasts”

Directions

Christmas Pudding

1. In a very large bowl, combine all of the above ingredients. Blend them well.

2. Wet the pudding cloth thoroughly and sprinkle it generously with flour. 

3. With your fingers, spread out the flour to make a thin layer on the cloth. 

4. Set the pudding cloth into a medium-sized bowl, pressing it into the shape of the bowl. 

5. Set the mixture into the cloth and tie it tightly about an inch above the bulge of the mixture (allowing room for the pudding to swell).

6. Bring a very large pot of water to a boil. 

7. Gently set the pudding into the water and bring the water back to a boil. Then reduce the heat to medium so that the water boils gently for 3 ½ hours, replacing water as needed so that the pudding is always totally submerged. Occasionally, lift the pudding so that it does not stick to the bottom of the pot.

8. When the pudding is done, lift it up and place it in a large colander to drain. 

9. Gently remove the string and the cloth. (If you are not planning to use the pudding immediately, let it cool completely, wrap it thoroughly in a few layers of aluminum foil and store it in a cool place until needed. Then, tie the pudding back in the cloth and boil for an additional two hours before serving.)

10. To serve the pudding, set it on a platter, spoon some warmed brandy on top (if desired) and hold a match nearby until it catches. You may, of course, set a sprig of holly in the center for good luck. Serve warm with a sauceboat of punch sauce on the side.

Punch Sauce

1. In a small heavy pot, dissolve the sugar in the water.

2. Meanwhile, squeeze the lemon and orange and reserve the juices. 

3. Chop the peels into 3 or 4 pieces and place them in the sugar syrup.

4. Boil gently for about 20 minutes. 

5. Press them against the side of the pot to squeeze out all the flavor, and remove the peels with a slotted spoon. (You may reserve them for use as candied peel.)

6. Place the butter in a small bowl and sprinkle it with the flour. Mash them together until the flour is completely absorbed.

7. Whisk the butter mixture into the sugar syrup over medium heat.

8. Add the reserved fruit juices, brandy, wine, and rum and heat just to the boiling point, but do not boil once the spirits have been added.

9. Serve very hot or store (after it has cooled) in the refrigerator, covered with a piece of waxed paper until needed. Then reheat and serve in a sauceboat.