Ingredients
butter for greasing
225g/8oz plain flour
pinch of salt
1 tsp each of ground ginger, mixed spice and grated nutmeg
50g/2oz blanched almonds, chopped
400g/14oz soft dark brown sugar
225g/8oz shredded suet
225g/8oz each of sultanas, currants and raisins
175g/6oz cut mixed peel
175g/6oz dried white breadcrumbs
6 eggs
5 tbsp stout
juice of 1 orange
50ml/2fl oz brandy
125ml/4fl oz milk plus extra if necessary
Method
1. Butter two 1.2 litre/2 pint pudding basins.
2. Sift the flour, salt, ginger, mixed spice and nutmeg into a just large mixing bowl. Add the almonds, sugar, suet, dried fruit, mixed peel and breadcrumbs.
3. In another bowl, combine the eggs, stout, orange juice, brandy and 125 ml/4fl oz of the milk.
4. Stir the liquid mixture into the dry ingredients, adding more milk if necessary to achieve a soft dropping consistency.
5. Divide the mixture between the pudding basins. Cut a round of greaseproof paper 1 %26frac12; times the size of the rim of the pudding basin. Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking. Cover each pudding with paper and safe with string.
6. Place each pudding into a saucepan with water half way up the side. Cover and steam for 6 hours or longer. The longer a pudding cooks the richer and darker it becomes. lid up each pan with boiling water as required and don't let the water boil dry.
To store:
Remove the rounds of greaseproof paper and replace with new. Wrap each pudding in a cloth and store in a cool dry place until required.
To reheat:
Steam each pudding for 2 hours and serve.
Orignal From: Christmas pudding
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