Best Lord Randalls Pudding Recipes

LORD RANDALL'S PUDDING

Lord Randall's Pudding image

While looking for English recipes, I found this one on Saveur site. It sounds like something I'd like to try! Posted for 2005 Zaar World Tour. Times are estimated.

Provided by katie in the UP

Categories Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

14 tablespoons unsalted butter, softened
1 1/4 cups flour
1 teaspoon baking soda
2/3 cup lightly packed brown sugar
1 egg
3/4 cup milk
1 cup coarsely chopped dried apricot
3/4 cup thick dark orange marmalade

Steps:

Grease a 4-cup ceramic or glass pudding mold with 1 1/2 tablespoons of the butter. Line the bottom of the mold with parchment paper, then grease with 1/2 tablespoons of the butter and set aside. Grease one side of a 1-foot length of heavy foil with 1 tablespoons of the butter and set aside. Sift together flour and baking soda in a small bowl and set aside.
Beat the sugar and remaining 11 tablespoons of the butter in a medium mixing bowl with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Beat in the egg, then the milk. Reduce speed, add the reserved flour, and beat, scraping the sides of the bowl with a rubber spatula, until mixture is just combined. Stir in apricots, then 1/2 cup of the marmalade until well combined.
Transfer batter to the prepared mold, cover tightly with the buttered foil, and place on a rack in the bottom of a large deep pot. Add enough hot water to come halfway up the sides of the mold. Cover, bring water to a gentle simmer over medium-low heat, and steam pudding until a toothpick inserted in the center comes out clean, 2-2 1/2 hours.
Remove pudding from simmering water, discard foil, and set aside to cool for 15 minutes.
Meanwhile, heat remaining 1/4 cup of the marmalade in a small saucepan over medium-low heat until syrupy, 1-2 minutes. Invert mold onto a serving plate, unmold pudding, then discard parchment. Spoon heated marmalade over top of pudding.
Serve pudding warm, with custard sauce, if you like.

Nutrition Facts : Calories 607.4, Fat 29.1, SaturatedFat 18, Cholesterol 106.5, Sodium 272.1, Carbohydrate 85.5, Fiber 2.6, Sugar 59.4, Protein 5.9

THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING

The Old Manor House Traditional Victorian Christmas Pudding image

I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas!

Provided by French Tart

Categories Dessert

Time 10h15m

Yield 2 Large Christmas Puddings, 12-16 serving(s)

Number Of Ingredients 17

Ingredients

1 lb raisins
8 ounces currants
8 ounces sultanas
2 ounces prunes, pitted and chopped
2 ounces citrus peels, finely chopped
2 ounces sliced almonds
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
2 ounces ground almonds
1/4 teaspoon salt
12 ounces fresh breadcrumbs or 12 ounces cake crumbs
4 ounces soft brown sugar
1 lb butter, softened
6 large eggs, beaten
4 tablespoons brandy or 4 tablespoons rum
8 fluid ounces stout beer, such as Guinness

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.