Jamaican Christmas Pudding
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 coloring
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 pound of flour
1/2 teaspoon of salt
1 teaspoon of grated nutmeg
2 teaspoons of 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 250úF. oven
and baked
for at least 4 hours. Serve with brandy sauce.
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