Given the time of year, a metric pudding recipe is in order.
A 2 liter (preferably 2.5L) container or steamer is needed for this quantity.
INGREDIENTS:
- 125g butter
- 3 x 250mL Liquid - I use 250mL boiling water & 500mL wine - sherry, port, anything on hand.
- 1kg fruit (plenty of raisins)
- 60g mixed peel
- 20 to 30 mL mixed cake spice or mixture of cinnamon, nutmeg, clove and mixed spice.
- 180g sugar
- 10 mL Bi-carbonate of soda
- 450g Plain flour
METHOD:
The day before you need the pudding take a large basin eg. large mixmaster bowl, and put in the butter and pour in the boiling water and stir till dissolved.
Then add the wine, then the spiced fruit and sugar. Stir well. Sift the soda through a strainer into the mixture. Stir again. Now add the sifted flour. Blend all thoroughly. It will look very wet. I cover and leave overnight.
Next day, turn into well greased steamer (& greased lid or alfoil, although I usually use cheese cloth), place on low rack (or crossed skewers) in a large pot and add sufficient water to come part of the way up the steamer. Bring to the boil and adjust heat to keep bubbling for 3 hours. Turn out carefully (run knife around inside first) as it is soft.
Half this quantity makes a good family pudding and it is quite alright made with all water. An ordinary liter-sized container does for the half-size.
I recommend serving with brandied cream and custard.
