The author’s mother was born in a little town called Somerset on Jamaica’s eastern shore. Later on she moved to the United States but she never lost her zeal for her country. She would regale us kids with stories of picking rose apples, mangoes and climbing a coconut tree to get to the delicious fruit.
She is passionate in her belief that authentic recipes from one’s homeland is a tradition that has to be preserved. It’s the ties that binds us to our ancestors and create memories that last a lifetime. The recipe was carefully chosen with consideration for the availability of ingredients.
JAMAICAN CHRISTMAS PUDDING
1 lb butter
1 lb brown sugar
3 tbs browning
2 tsp vanilla
1 tsp almond flavoring
2 esp lime juice
2 tsp orange rind
12 eggs
8 cups mixed fruit(raisins, currants, prunes, citron, cherries)
12 oz breadcrumbs
12 oz flour
2 tsp baking powder
1/2 tsp salt
2 lb mixed spice
1 cup dark rum
1 pint port wine or brandy
Grease large pan and line with grease paper. Grease the paper. Set aside. Beat butter and sugar until light and fluffy. Mix in browning, vanilla, almond flavoring, lime juice and orange rind. Add eggs one at a time. Beat well. Add mixed fruits. Mix in breadcrumbs, flour, baking powder, mixed spice and salt. Add rum and port wine. Pour into pans and steam over double boiler for 3 1/2 hours. Let cool 2 hours.
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