Tuesday, February 11, 2014

The basic pudding recipe can be varied slightly. Chopped prunes, dried apricots and figs can replace up to a cup of the dried fruit. Crystallized or chopped, candied ginger and pineapple are very succulent additions. A few drops of almond extract added to the wet ingredients bring a fragrant hint. Do not add too many drops or the strong flavor will dominate. And we don't want that to happen, right guys? :)


2 cups currants
1 1/2 cup dark raisins
1/2 cup candied citron and orange peel, finely chopped
grated rind and juice of 1 orange
3/4 cup ground almonds
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground all spice
1 cup brown sugar
3 1/2 breadcrumbs
1 1/2 cups all purpose flour
2 eggs
1/2 cup beer
4 tbsp brandy or rum
2 tbsp molasses

Many ingredients huh? But don't worry, the procedure is very easy. Here it is. :)

Grease two 1 quart pudding basins or deep ovenproof bowls. Cut a large enough parchment paper or foil to cover the tops of the bowl or basin.

Mix all the dry ingredients, currants, raisins, candied peels, flour, etc....

Beat the eggs then stir in the rest of the wet ingredients. (beer, rum, etc...)

Mix the liquids and the mixed dry ingredients until they are thoroughly combined.

Divide the mixture within the two bowls, pressing it down well. Cover with parchment or foil securely over the rims of the bowl to prevent steam from entering during the cooking process.
Steam the pudding for 6 hours, topping up water if needed. Uncover, then cover loosely with kitchen paper and let it cool. You can store this pudding for up to a year. Isn't it great guys? :p
But before you do it, you better let it cool and cover with foil and wrap tightly in a plastic. And by the way, this serves 12 persons. Enjoyyyy! :)


Sorry for the low quality of picture. :(








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