Name Jugged la yered fruit suet pudding with gooseberrysa sauce _ menus for two


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COOKING TIME: about 5 minutes

1 x 300 g (10 1/2 oz) can
gooseberries in syrup
25 g (1 oz) sultanas
25 g (1 oz) currants
25 g (1 oz) ground
65 g (2 1/2 oz) self-raising

pinch of salt
35 g (1 1/4 oz) shredded suet
25 g (1 oz) soft brown
2 1/2 tablespoons milk
1 teaspoon arrowroot
1 egg yolk
1 tablespoon single cream
1 tablespoon sugar

A 600 ml (1 pint) pudding basin could be used if you do not have a glass measuring jug of the right size.
1. To make the filling, drain the gooseberries and reserve the syrup. Mix together with the sultanas, currants and ground almonds.
2. To make the pastry, sift the flour and salt into a mixing bowl. Stir in the suet and sugar. Add sufficient mil ะบ to mix to a soft but not sticky dough.
3. Cut the dough into 6 equal pieces and grease a 600 ml (1 pint) glass measuring jug. Shape the pastry into circles the diameter of the jug and place one in the base. Cover with a layer of the sultana, currant and ground almond mixture and gooseberries. Repeat the layers, finishing with pastry. You will need about one-fifth of the filling between each layer.
4.  Press the top of the pastry down, then cover the jug loosely with cling film and pull back one corner to vent. Cook for 1 1/2 minutes, then turn the dish round and cook for a further 1 1/2 minutes or until the pastry is just dry on top. Release the cling film for steam to escape but do not remove it completely. Leave for 5 minutes while preparing the sauce.
5. To make the sauce, pour a little of the reserved syrup into a small bowl or jug, stir in the arrowroot and make up to 150 ml (1/4 pint) with the remaining syrup. Cook for 1 minute, stir, then cook for a further minute or until the sauce thickens slightly and clears.
6. Stirthe egg yolk and cream together in a small bowl, add the sugar and 2 tablespoons of the hot sauce. Pour back into the sauce, stir thoroughly and cook for 30 seconds only. Further cooking will thin the sauce.
7. Turn the pudding out and serve with the sauce.

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