British Colonial Hilton's Christmas Pudding
Served with Grand Marnier Custard Cream Sauce

Butter 1 lb
Brown Sugar 1 lb
Salt 1 oz
Nutmeg 1 tbsp
Ginger 1 tbsp
All Spice 1 tbsp
Molasses 1 lb
Dark Rum 8 oz
Brandy 8 oz
Bread flour 1 lb
Raisins 1.5 lb
Sultanas 1.5 lb*
Currants 3 lb
Mixed fruit 2 lb 8oz
Bread crumbs 1 lb

Method:
Cream together butter, sugar, eggs, and mix thoroughly. Beat in molasses, rum and brandy. Mix in flour and fruit and stir until smooth add bread crumbs and mix to stiff consistency. Fill a heat resistant glass bowl or serving dish, to 80% full, and steam for approx. 2 hrs. Serve warm with Grand Marnier Sauce (see recipe) Garnish with a spoon of cranberry jelly, a mint leaves.

Grand Marnier Custard Cream Sauce

Light cream 1qt (2 lbs.)
Egg Yolks 7 oz
Sugar 8 oz
Vanilla bean 1 pc
Grand Marnier 4 oz

Method:
Bring cream to a boil. Mix yolks, sugar and vanilla together and add cream. Cook until thick but do not allow to boil. Cool off sauce and refrigerate. Add Grand Marnier to thin before service.

* golden raisins will work

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