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Christmas Jamaican Christmas Pudding
Ingredients:
2 pounds of raisins
1/2 pound of currants
1 pound of prunes
1/2 pound of cherries
1/2 pound of dates
1/4 pound of nuts
1/4 pound of mixed peel
Grated rind of 1 lime
Burnt sugar for colouring
2 teaspoons of vanilla, 1 pint rum, 1 pint port wine
12 eggs, 1 pound of butter, 3/4 cup of dark sugar
1/2 pound of breadcrumbs, 1/2 lb. flour,
1/2 teaspoon of salt
1 teaspoon of grated nutmeg, 2 tsp. ground cinnamon, pinch of cloves, 1
pint of sherry
Stone and stew prunes with sugar to taste, then chop fine. Stone dates
and chop fine. Cut all fruits very fine except currants. Place all
fruits in a large jar omitting nuts. Pour liqueur on fruit and steep for
at least 1 month. Cream butter and sugar, add beaten eggs. Sieve
together flour, bread crumbs, baking powder and salt and add 2
tablespoon burnt sugar for color. Add chopped nuts and fruits. Taste to
see if a sharper taste is required and add some brandy, wine, liqueur or
rum to taste. Pour batter into a well greased and heavily lined baking
or pudding tin. Cover tightly and steam for at least 4 hours. The
pudding may also be set, covered in 250ºF. oven and baked for at least 4
hours. Serve with brandy sauce.
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