Views: 280
- mix
- boil
- steam
1.5|oz|Currant|new_currant.jpg|42.0
1.5|oz|Raisins|raisins.jpg|42.0
1.5|oz|Sultanas|sultanas.jpg|42.0
1.5|oz|chopped Dried Stoned Dates|coarsely chopped dates.jpg|42.0
1.5|oz|chopped Dried Apricot|chopped Dried Apricots.jpg|42.0
1.25|oz|Dried Cranberries|dried cranberries.jpg|35.0
0.0|as required|grated Zest|grated zest.jpg|0
0.5|cup|Orange Juice|Orange Juice.jpg|100.0
1.5|tbsp|Sherry|sherry.jpg|21.27
2.0|oz|Salted Butter|salted butter.jpg|56.0
2.0|oz|Dark Muscovado Sugar|Dark Muscovado Sugar.jpg|56.0
1.0|pc|Egg|eggs.jpg|75.0
0.5|pc|peeled Dessert Apple|Peeled Dessert Apple.jpg|37.5
0.5|pc|grated Carrot|Grated Carrot.jpg|37.5
0.5|oz|Toasted Almond|roasted almond.jpg|14.0
1.0|oz|Self Raising Flour|self raising flour.jpg|28.0
1.0|tsp|ground Mixed Spice|ground mixed spice.jpg|0
1.5|oz|Bread Crumbs|Bread Crumbs.jpg|42.0
3.0|tbsp|Cornflour|Corn Flour.jpg|42.54
15.0|oz|Skimmed Milk|milk.jpg|420.0
1.5|tbsp|Caster Sugar|caster sugar.jpg|21.27
1.5|tbsp|Brandy|Brandy.jpg|21.27
1.
Grease a pudding tin.
In a large bowl, add dried fruits, almonds and suet.
Dredge with flour.
2.
Lightly sift the remaining flour and spices.
Add it to the mixture with sugar and grated apple.
Mix well.
Beat eggs until light and frothy.
3.
Add citrus juices, buttermilk and mix it to the pudding mixture.
Also mix in the bread crumbs.
4.
Now fill the molds 3/4th with this mixture and boil for 6 hours.
Keep refilling the water while the puddings are boiling.
5.
When fully boiled, let them cool off.
Cover them and store in the refrigerator.
6.
Before serving steam again for 1 hour and serve with sauce!
4:30 Hrs
4 persons
dessert
hot dessert
tangy