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Grandma's Christmas Pudding & Hard Sauce Recipe

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This recipe for Grandma's Christmas Pudding & Hard Sauce, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stella Welsh
Added: Friday, August 28, 2009


2 eggs
1 cup cold water
1 cup bread crumbs
1 cup suet
a good 1/2 cup flour
1 cup sugar
2 oz. lemon peel (grated)
1-1/2 cup currants
1-1/2 cup raisins
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp baking soda
2 tbls brandy
2 apples, chopped

Currants and raisins need to be washed, dried, and a bit of flour on them. Beat the two eggs well. Add the cup of cold water. Stir in all other ingredients. Put in a large can. Cover with aluminum foil, seal well, tape up with masking tape.
Place the can in a pot of boiling water, and boil 3 1/2 hours, then store in a cool place (not refrigerated).
Heat (the can in boiling water) 1 hour at serving time (take the hard sauce out of the fridge when you start to heat the pudding).
To make the hard sauce, Grandma used 1/4 pound of butter, added about 1 cup of icing sugar (enough to make it hard), 1 - 2 tsp. of vanilla, and beat it with an electric mixer. Refrigerate overnight for it to harden.
Put Christmas Pudding on a platter and smother it with rum. Turn off the lights, light the pudding and watch it go!




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