Part 11 (2/2)

Mrs. Patmore's Christmas Pudding

This pudding didn't become a traditional Christmas dish until the Victorian era, when Prince Albert introduced it. The only difference between this traditional Christmas pudding and a Christmas cake is that this pudding contains a suet and is steamed rather than baked. During the Downton Abbey Christmas Special, note how much the upper crust enjoyed this treat, especially when it is flamed (another tradition, meant to represent the pa.s.sion of Christ).

YIELDS 810 SERVINGS 1 pound dried mixed fruit (golden raisins, regular raisins, and currants) 1 ounce mixed candied peel, finely chopped 1 small apple, peeled and finely chopped 1 large orange, juiced and peel used for zest 12 lemon, juiced and peel used for zest 14 cup brandy, plus extra for topping 2 ounces self-rising flour, sifted 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 4 ounces shredded suet 23 cup dark brown sugar 12 cup fresh bread crumbs 14 cup ground almonds 12 cup chopped walnuts 2 large eggs Lightly grease a 1.4-liter (112-quart) pudding pan. Place the dried fruits, candied peel, apple, orange zest, and lemon zest in a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and marinate overnight.

In another large mixing bowl, stir together the self-rising flour, pumpkin pie spice, and cinnamon. Add the suet, brown sugar, bread crumbs, almonds, and walnuts one ingredient at a time, mixing thoroughly after each addition. Add the marinated dried fruits and stir well.

In a small bowl, beat together the large eggs. Then stir into the dry ingredients. The mixture by now should have a fairly soft consistency.

Now each member of your family should drop in coins and take a turn stirring the pudding. (See following ”Times Gone By” .) Using a wooden spoon, spoon the pudding into the pudding pan, pressing the mixture down with the back of the spoon. Cover with two layers of parchment paper, followed by a layer of aluminum foil. Tie with a string.

Place the pudding in a steamer over simmering water and steam the pudding for at least 7 hours. Make sure you check the water frequently so that it doesn't boil dry. The pudding should become a dark brown. This is a recipe for a dark, sticky, and dense pudding.

Remove the pudding from the steamer and let it cool completely. This may take a while. Remove aluminum foil and parchment paper, then p.r.i.c.k the pudding with a skewer and pour in a little extra brandy. Cover with another set of parchment paper and tie again with string. Store until Christmas, then reheat. Note: The pudding should not be served immediately after baking. It needs to be stored to rest for at least 48 hours. Eating the pudding immediately will not only cause it to collapse but will stop the flavors from officially ripening.

Times Gone By Another tradition is to make this cake on the Sunday before Advent, also known as ”Stir Up Sunday.” Each member of the family is expected to take a turn stirring the pudding mixture and adding good-luck coins to the batter to be found on Christmas Day.

Upstairs Downstairs Christmas Plum Pudding

Plum pudding is a well-regarded Christmas tradition, one that both the downstairs and upstairs inhabitants of Downton Abbey would enjoy during the holiday season. Granted, the aristocrats upstairs would get to enjoy theirs first.

YIELDS 8 SERVINGS, OR 2 PUDDINGS.

2 cups a.s.sorted raisins 3 cups brandy 1 cup a.s.sorted candied fruits 5 tablespoons cold unsalted b.u.t.ter, diced 2 cups day-old bread crumbs 1 cup blanched almond meal 12 cup dark brown sugar 3 tablespoons all-purpose flour 12 teaspoon lemon zest 1 teaspoon orange zest 2 teaspoons ground cinnamon 1 teaspoon allspice 12 teaspoon fresh nutmeg 1 large egg 2 teaspoons mola.s.ses 13 cup Guinness stout 14 cup orange juice 1 teaspoon fresh lemon juice Soak raisins in brandy for at least 1 hour. Drain, reserving 12 cup brandy. Preheat oven to 450F.

In a large bowl, mix together raisins, candied fruit, b.u.t.ter, bread crumbs, almond meal, brown sugar, flour, lemon zest, orange zest, cinnamon, allspice, and nutmeg.

In a separate bowl, mix together egg and mola.s.ses, then add reserved brandy, beer, orange juice, and lemon juice. Add combination to fruit mixture and mix until thoroughly moist. Split batter between two greased 3-inch-deep bowls, then cover with two sheets of waxed paper, then foil. Secure with twine, then put bowls on a rack in a deep pot. Add enough boiling water to pot to reach 2 inches up the sides of bowls. Cover pot and steam puddings in oven, replenis.h.i.+ng water as necessary, for 4 hours.

Remove bowls from pot and let cool. Store puddings in a cool, dry spot for at least 1 week and for as long as 2 years. If storing for longer than 1 day, replace covers. Reheat puddings by steaming them, still covered, for 1 hour. Unmold onto plates.

Times Gone By Back in medieval times, the Roman Catholic Church decreed that ”the pudding should be made on the twenty-fifth Sunday after Trinity, that it be prepared with thirteen ingredients to represent Christ and the twelve apostles, and that every family member stir it in turn from East to West to honor the Magi and their supposed journey in that direction.” While this pudding recipe isn't quite as specific as that, it's likely that many of Downton Abbey's staff has family that would still follow these directions come Christmastime.

Buche de Noel

Another holiday dessert, Buche de Noel is a cake covered in frosting shaped to resemble a ”yule log,” a log burned as part of a traditional Christmas celebration. Whether French or British, rich or poor, all would enjoy this dessert come Christmastime - including both the staff and aristocrats at Downton Abbey. Traditionally made with yellow cake, this recipe uses chocolate to give the cake an added richness.

YIELDS 1012 SERVINGS, OR 1 LOG For Cake 5 eggs, separated 112 cups white sugar 12 cup cake flour 12 cup high-quality baking cocoa 12 teaspoon kosher salt 12 teaspoon cream of tartar For Filling 1 cup whipping cream 1 teaspoon vanilla extract 12 cup confectioners' sugar For Chocolate b.u.t.ter Cream Frosting 12 cup b.u.t.ter, softened 12 cup high-quality baking cocoa 2 cups confectioners' sugar, plus extra for garnish 2 teaspoons vanilla extract 2 tablespoons whole milk Preheat oven to 350F. Line a 10151-inch baking pan with parchment paper, then grease the paper.

Place egg whites in a small bowl, then let stand at room temperature for half an hour. Then in a large mixing bowl, beat egg yolks until they are light and fluffy. Mix in 12 cup of the white sugar, beating until thick and lemon-colored.

In a separate bowl, combine flour, cocoa, and salt. Gradually add to egg-yolk mixture until well blended.

Beat egg whites until foamy, add cream of tartar, and beat until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Fold egg-white mixture until no streaks remain.

Pour mixture into the baking pan, then spread evenly. Bake in preheated oven for 15 minutes or until cake springs back when pressed. Cool for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar. Peel off the parchment paper, then roll the cake in the towel, starting with the end. Cool on a wire rack.

In a medium mixing bowl, pour in cream and vanilla. Beat cream mixture until it begins to thicken, then add sugar. Beat until stiff peaks form and chill.

Unroll cooled cake, and spread filling to within a half-inch of the edges. Roll up again, then place on a serving platter and chill in refrigerator.

In a mixing bowl, beat together the frosting ingredients until smooth. Frost cake. Using a fork or knife, make lines resembling tree bark, and sprinkle with powdered sugar to resemble snow if desired.

Times Gone By While America had the fat and jolly Santa Claus to help celebrate Christmas, before the 1950s (and the influx of American influence) the celebrated Christmas icon in England was Father Christmas. Although Father Christmas was originally a religious figure, by the Victorian and Edwardian eras he was thought of as more of a jovial figure (like Santa), as a symbol of the goodwill of Christmas.

Festive Fruitcake

A traditional British holiday fruitcake is covered in marzipan and then royal icing. Oddly enough, in Yorks.h.i.+re the fruitcake is served with cheese. Fruitcake is also used as the base of traditional English wedding cake, with the top layer called the ”christening cake,” which is meant to be saved for the christening of the couple's first child. Marriage or no marriage, this highly alcoholic dessert would be enjoyed by all at Downton Abbey.

YIELDS 68 SERVINGS 1 cup golden raisins 18 cup chopped dried cherries 14 cup dried cranberries 12 cup dried blueberries 14 cup candied ginger, chopped 23 cup dark rum 1 cup b.u.t.ter 12 cup packed light brown sugar 14 cup white sugar 1 egg, room temperature 1 teaspoon vanilla extract 12 cup all-purpose flour 18 teaspoon baking soda 1 teaspoon kosher salt 12 teaspoon ground cinnamon 14 cup mola.s.ses 2 tablespoons whole milk 12 cup toasted pecans, broken In a large bowl, soak raisins and other dried fruit with candied ginger in 12 cup of the dark rum for at least 24 hours, preferably longer. Cover tightly and store at room temperature.

Preheat oven to 350F. Grease a 6-inch round pan that is 3 inches deep and line it with parchment paper.

In a large bowl, cream together b.u.t.ter, brown sugar, and white sugar until fluffy. Beat in egg and vanilla extract.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Mix into b.u.t.ter mixture in 34 batches, alternating with mola.s.ses and whole milk. Stir in soaked fruit and nuts. Pour batter into prepared pan.

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