Graham Christmas Pudding
This is an old fashioned recipe from a 19th century cookbook. It is wholesome, delicious, and extremely simple to prepare.
INGREDIENTS:
For Pudding:
2 eggs
1/2 cup of sweet milk
1/2 cup of molasses
1/2 teaspoon of soda
a lump of butter the size of an egg
1 cup of Graham flour (don’t sift)
2 cups of all-purpose flour
1 cup of stoned raisins
1 small teaspoon of salt
1/3 teaspoon cinnamon
1/3 teaspoon cloves
1/3 teaspoon nutmeg
For Hard Sauce:
1/2 cup soft butter
1 1/2 cup sifted confectioners’ sugar
1 well beaten egg
a pinch of grated nutmeg
PREPARATION:
1. Beat two eggs.
2. Take one-half cup of milk, one-half cup of molasses, in which dissolve one-half teaspoon of soda. Add a lump of butter the size of an egg, one cup of Graham flour (don’t sift) two cups of flour, in which a cup of stoned raisins are well rubbed. Add one small teaspoon of salt. Spice with cinnamon, cloves and nutmeg, one teaspoonful all together. Combine with beaten eggs.
3. Then steam for two hours.
4. Serve with a hard sauce* of butter and fine sugar creamed together until light and fluffy. Stir in one well beaten egg and grated nutmeg as a finish.
Hard Sauce * is a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts. The mixture is then refrigerated until it hardens.
A Christmas pudding, just like a good Christmas cake, needs some time for all of the flavors to combine. Some say you should make them as far as 2 months ahead but not really necessary. You can also make it a week or so before but keep in mind that giving it time does make a difference. Before serving, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. Christmas pudding has very good keeping properties.
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