Jamaican Christmas pudding

By popular request, we’re printing this fabulous recipe once again.

2 lbs (1kg) raisins
1/2 lb (250g) currants
1lb (500 g) prunes
1/4 (125f) dates
1/4 lb (125g) almonds
1/4 lb mixed peel
Peel of 1 lime, grated
2tsp vanilla
20 oz (500 mL) rum
20 oz. (500 mL) port wine
20 oz (500 mL) sherry
12 eggs
1 lb (500 ) butter
3/4 lb (375g) dark brown sugar
1/2 lb (250g) bread crumbs
1/2 lb (250g) flour
1/4 tsp salt
3 tsps baking powder
1 tsp grated nutmeg
2 tsp cinnamon
pinch of cloves

Stone and stew prunes with sugar, to taste and then chop fine. Stone dates and chop fine. Chop all fruit very fine and place in a large jar (except almonds)

Pour liquor on fruit and steep for up to one month: the longer the better. (If you don’t have much time to marinate the fruit, simmer it in the alcohol mixture for about 30 minutes — do not boil — and leave overnight before using).

Sieve together butter and sugar, baking powder, salt and spices (nutmeg, cinnamon, cloves). Add chopped almonds and set aside.

Cream together butter and sugar, beat in eggs until smooth and creamy. Add the marinated fruits. Gradually sir in the dry mixture and mix well. If it is too stiff or a sharper flavour is desired add more sherry, wine or rum to taste (mixture should fall easily off spoon but not be too runny. Pour batter into a well greased and heavily lined baking tin or pudding basin, cover tightly and steam at least 4 hours. The pudding may also be se covered, in a 200 F (120C) oven and baked for at least 4 hours.

Serve with brandy sauce.

Fom Viola Geen, Toronto with input from Donna Andersen

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