English Christmas Pudding
From Bone Appetite, a collection or recipes to benefit the Lynchburg Humane Society
18 ounces mixed dried fruit
7 ounces glace cherries, sliced
9 ounces light maple syrup
5 ounces butter
9 ounces brandy
1 teaspoon baking soda
1/2 teaspoon salt
11 ounces flour
1 teaspoon baking powder
1 teaspoon ground allspice
2 beaten eggs
4 ounces chopped nuts
Basting
2 ounces brandy
2 ounces of syrup
Bring fruit, syrup, butter and brandy to a boil and simmer 5 minutes; cool completely. Stir in baking soda and salt. Add flour, baking powder and spices to fruit mixture. Stir in eggs and fold in nuts. Pour into greased bowl, filling only half way. Cover with foil and tie with a string. Place bowl in a basket over boiling water and steam for 2 1/2 hours. Unwarp the pudding and pour basing liquid over pudding while still warm. Rewrap tightly and store in refrigerator for up to 2 months. Unwrap pudding and pour more basting liquid over pudding every 2 to 3 weeks. To serve, steam 30 to 45 minutes; heat 1/4 cup brandy and light, pour over pudding while flaming. Serve small portions, it’s very rich with cream or custard. Traditionally a coin is inserted into the pudding before serving. It brings luck to whoever gets it in their serving.