Name Steamed plum pudding


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* 1500 ml strong tea brewed with lemon and a bayleaf
* 2 kg mixed fruit including prunes and dates
* 500 grams unsalted butter
* 200 grams black or dark brown sugar
* 55 grams ground cinnamon
* 55 grams ground mixed spice or allspice (ground pimento)
* 25 grams ground cardamon pods
* 700 grams SR flour
* 700 grams plain flour
* 6-8 eggs
* vanilla essence
* 250 ml strong flavoured sweet sherry, muscat or a mixture of rum and bourbon

1. Chop dates and prunes; add rest of dried fruit and place in big pot with strong tea and sugar.
Bring to boil and stir while simmering for 3 minutes, take off the heat and add butter and stir while cooling to room temperature.
2. Sieve together both flours and all the spices (sieve 3 times) while fruit mixture is cooling, and while waiting also prepare stainless steel bowls by chemising (buttering and flouring)
3. Prepare greaseproof paper and aluminium foil for lids also.
4. When fruit mixture is cooled to room temperature but before butter starts to set add alcohol and vanilla then beat in eggs one at a time, then add sieved flour and spice mixture, divide between cooking bowls (only ? full).
5. Cover with greaseproof paper and double layers of alfoil the boil or steam for a minimum of 3 1/2 hours. Serve warm with butterscotch bourbon custard sauce and French vanilla ice-cream

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