Wanting a taste of old England this holiday season? If you’re feeling brave, I was able to score this recipe for English Christmas pudding from the acclaimed London Lennies seafood restaurant in New York City. I have to admit it looks a bit intimidating, but definitely one of those “worth the effort” recipes. Or, if you happen to be traveling through New York and want to try it out first hand, it’ll be on the restaurant’s holiday menu until January. The price? A very reasonable seven dollars. The recipe and instructions are below.
London Lennies English Christmas Rum Pudding
Ingredients:
1 cup of shredded suet, 2 cups of fine bread crumbs, 1 cup of sugar, 1 cup of milk, 1 pint of flour, 1 cup currants, 1 cup chopped almonds, 4 beaten eggs, ½ cup black raisins, ½ cup gold raisins, ½ cup candied mixed fruit (chopped), ½ cup candied citron, 1 teaspoon of salt, 1 teaspoon of cloves, 2 teaspoons of cinnamon, 1 teaspoon dissolved baking soda, 1 teaspoon nutmeg, 1 ounce Gosling’s Dark Rum.
Instructions:
In large bowl, mix eggs, spices, sugar, salt and milk. Stir in fruit, nuts, breadcrumbs and suet. Stir in dissolved baking soda, then add in flour and blend well. Place in two bowls then boil or steam for four hours. Flambe with Gosling’s Dark Rum. Store pudding in a cool, dry area for 30 days, allowing the pudding to ripen. Reheat and serve.
Merry Christmas, everybody!
Photo Credit: Regan Communications