½ cup all-purpose flour 1 teaspoon ground all-spice 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg
½ cup mixed candied peel ½ cup chopped, blanched almonds
1 tablespoon molasses ½ cup unseasoned dry bread crumbs
½ cup melted butter ½ cup packed brown sugar ½ cup grated apple 1 small carrot, grated 1 cup raisins ½ cup sultanas
½ cup currants Grated peel and juice of 1 large lemon 2 eggs
2 cups dark rum Additional rum for flaming
½ cup butter ¾ cup powdered sugar ¼ cup dark rum
Mix all pudding ingredients thoroughly in a large bowl. Stir well—an get all the family to stir, each member making a wish during his or her turn. (This wishing is an important step.) Leave mixture 24 hours in a cool place to mature.
Press mixture into 2-quart heat-proof bowl and cover with waxed paper. Secure with a string. Steam pudding in its bowl on a rack over boiling water 6 to 8 hours. Remove damp covers and when cooled, set on dry paper. Wrap and store in a cool place up to two months. On Christmas day, steam 2 to 3 hours ro make sure pudding is heated through.
Meanwhile prepare hard sauce. When its time to serve, arrange pudding on a platter. Heat a ladle full of rum, then ignite with care using a long-stemmed match. Pour flaming liquid over top of pudding. Let flames burn out. Top each serving with a dollop of Hard Sauce. Make 16 servings.
Cream butter in a bowl until light and fluffy, then gradually beat in sugar and rum. refrigerate until hard.
Glazed Baked Ham
1 can (12pds) boiled ham Whole cloves 6 cups brown sugar, firmly packed 2 cups red wine 1 can pineapple juice
1 can sliced pineapple 1 jar maraschino cherries
½ cup brown sugar, firmly packed
Preheat oven 350F. After scraping off gelatin, place ham in backing dish. Score the ham in diamonds and stud with cloves.
Mix sugar, wine, and pineapple juice. Drain liquid from cans of pineapple and cherries and add. Reserve pineapple slices and cherries for garnishing. Pour liquid over ham.
Bake ham for 45 minutes, basting occasionally. Remove from oven, garnish with pineapple slices and cherries. Sprinkle with brown sugar and broil about 3 minutes, or until golden.
Remove ham to a platter. Allow to cool and set in refrigerator. Strain the drippings and boil over high heat until syrup thickens to light stage. Allow to cool and set in refrigerator to serve with ham.
2 ripe coconuts 2 cups white rum 1 can (14oz.) condensed milk, undiluted ground nutmeg 4 egg yolks
Crack coconuts. Separate the meat from the shell and remove brown skin. Wash, drain, and grate the meat.
In an electric blaender, pour 1 cup of the rum and add about 1/3 of the grated coconut meat. Crush thoroughly at high speed. Strain and squeeze through muslin cloth.
Pour the strained liquid back into the blander, add 13 grated coconut meat and repeat.
Pour liquid again in blender, add balance of grated coconut meat and repeat. Strain and measure 2 cups. Pour liquid back into blender, add egg yolks, and mix. Add condensed milk and mix well.
In a large bowl, mix liquid thouroghly with 1 cup of rum.
Bottled and store in refrigerator. Remove from refrigerator 1/2 hour before serving. Shake bottle well, pour into punch cups and sprnkle the top with ground nutmeg.
Note: To separet coconut meat from shell, break coconut in large pieces and heat in preheated oven to 350F, about 5 to 10 minutes.
Christmas Fruit Cake
4 1/2 cups luxury, dried mixed fruits* 1 1/4 cups ready-to-eat prunes* 1 1/4 cups ready-to-eat dried mango* 1/3 cup cherries, chopped 3 cups dark rum 1 cup butter, softened
2 tsp baking powder 1/3 cup dark brown sugar 1 tbs mixed spice 2 cups all-purpose flour 6 eggs, beaten
4 tablespoon molasses
* These fruits should be chopped or if you prefer, grind.)
Put mixed fruits, prunes, cherries, mango and 2½ cups rum in a saucepan, (you may add any other favorite dried fruits). Heat gently until beginning to boil, then reduce heat and simmer 5 minutes. Cool then leave overnight. Preheat oven to 300ºF. Grease and line a 9” round pan with a double layer of brown paper around the outside. In a bowl, cream together butter and sugar until light and fluffy. Sift flour, baking powder and spice into a bowl; gradually add flour mixture to butter and sugar, alternating with eggs, beating well after each addition.
Stir in molasses then stir in soaked fruits. Spoon into prepared pan and smooth the top. Bake for 2½ -3 hours until a skewer inserted into cake comes out clean. Prick cake all over with a fork and pour over remaining rum. When sizzling stops, cool cake in pan. Remove from pan and discard lining paper. Wrap in foil until needed. Usually served to guests with sliced ham, candied fruits or sweet pickles