The Old Manor House Traditional Victorian Christmas Pudding Food

THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING

Steps:

• Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
• Work in the breadcrumbs, sugar and softened butter, mixing well.
• Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
• Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
• Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
• Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
• You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
• Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
• Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
• On Christmas day, boil or steam for a further 4 hours.
• To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
• Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
• Each pudding serves 6 to 8 people.

MOLOTOFF PUDDING

Steps:

• Whip the egg whites until they are very stiff and firm.
• Add the cornstarch very slowly, always continuing to whip.
• Put the sugar in a pan and heat until it becomes golden.
• Add it, while hot, to the whipped whites, to give them colour.
• Heat the oven-- no temperature is given in the book but judging from other Molotoff recipes I've seen I would set it at a low heat.
• Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath.
• With butter, grease a tube or bundt pan.
• Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
• Watch that it doesn't become too brown.
• Turn off the oven and leave the pudding inside.
• Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown.
• Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
• Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
• Let it boil up again and if too thick add a little more water.
• Very carefully, remove the pudding from the tin.
• Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.