Directions: |
Directions:Mona makes half of this recipe and uses 3 one-pound coffee tins so if making the whole recipe, plan accordingly.
With a hand mixer, mix brown sugar, eggs and suet. Mix remaining ingredients in by hand. Fill 3 one-pound coffee tins about 2/3 full and cover with a double thickness of aluminum foil and tie with a string. Using a very large pot, large enough to hold all three coffee tins at once, fill the pot about half-full of water and bring to a boil. Carefully place the filled coffee tins into the boiling water; the water level should reach about 1½ inch from the top of the coffee tins. Add some extra water to the pot if needed to bring the water to correct level.
Turn burner to medium heat (water should be at a slow boil) and place a tight lid on the pot. Steam for 3 hours. Remove from heat and remove coffee tins from the water. When cool enough to handle, loosen the edges with a knife and remove from the coffee tins.
Coat each loaf with brandy and seal individually in foil. Refrigerate until Christmas. (It is best to make the pudding at least one month ahead so flavors have a chance to blend.) Peek at them occasionally and coat with brandy if they seem to be getting dry. Before serving reheat the foil wrapped loaves in the oven or place on a plate and warm in the microwave. Slice and ladle with hard sauce.
To make the hard sauce, combine the brown sugar, white sugar, flour and water in a saucepan and cook until thick. Then add vinegar, vanilla, lemon extract, and butter and stir to incorporate.
To make the hard sauce, combine the brown sugar, white sugar, flour and water in a saucepan and cook until thick. Then add vinegar, vanilla, lemon extract, and butter and stir to incorporate. |
Personal
Notes: |
Personal
Notes: This Christmas Pudding recipe is over 100 years old. It was passed down through the generations from Great Grandma Packwood of Cap des Rosiers (Cape of Roses), in the Gaspe Peninsula, Province of Quebec, and has always been a family favorite. Great Grandma Packwood was Grandma Duguay’s mother.
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This recipe for Grandma Duguay’s Christmas Pudding is from