Ingredients :
- 8 oz Breadcrumbs
- 2 oz Plain Flour
- 8 oz Shredded Suet
- 8 oz Dark Brown Sugar
- 8 oz Rasins
- 8 oz Sultanas
- 8 oz Currants
- 4 oz Glace Cherries quartered
- 1 Lemon juice and finely grated zest
- 4 Eggs
- 3 tbs Rum (much more later)
- 3 tbs Black Treacle
- 1 tsp Mixed Spice
- little extra butter for greasing
- little extra Rum for fruit soaking and pudding lacing
- Greaseproof paper
Method :
- Pre soak all your fruit in as much Rum as they will hold minimum in 2 hours maximum 5 days.
- Grease the 2 1/2 pint pudding basin with butter and make two greaseproof paper circles one for insidee the bottom of thwe basin and one larger one for the top.
- In a large mixing bowl mix all the ingredients together and pour into the basin and flatten down removing all the air.
- Add the larger paper circle to the top of the mixture and seal top of basin with two layer of foil and tie around string to the rim of the basin this will make it easier to remove the basin from the steamer.
- The Pudding will need to be steamed on the stove for a total of 9 hours cooking time. After the first 3 hours I remove from the heat, remove all the wrapping and drain off any fat that risen to the top of the pudding. I lace it with a glug of Rum while very hot and watch the rum get thirstily drawn into the pud. I then replace the grease-proof paper disc and foil and string. At this point my despite the lid on the pan ans steamer the kitchen is damp an steamy so i stop cooking the pud and choose two other 3 hour cooking times over the next couple of months. At th end of each 3 cooking stint i rmemebr to give the pud while hot a good glug of rum before repacking the pud.
- On Christmas Day I cook for a further hour while tucking into my Christmas dinner.
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