Classic Steamed Pudding

Name: Classic Steamed Pudding
Ingredients: 2 cups golden raisins; 2 cups raisins, chopped; 3 1/2 None oz package, chopped candied cherries; 2/3 cup currants; 1/3 cup candied ginger, finelychopped; 1/2 cup brandy; 17 tbsp softened butter; 2/3 cup brown sugar (not packed); 4 large eggs; 1 tbsp marmalade; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 2 tsp pumpkin- or apple-pie spice; 1/2 tsp ground ginger; 1/2 tsp baking soda; 4 cups fresh white breadcrumbs; 2/3 cup slivered almonds, chopped; None None Creme Anglaise, to serve; None None For the Brandy Butter; 14 tbsp unsalted butter, softened; 2/3 cup confectioners' sugar, sifted; 1/4 cup brandy

22 ingredients

8 steps

Ingredients

2 cups golden raisins
2 cups raisins, chopped
3 1/2 None oz package, chopped candied cherries
2/3 cup currants
1/3 cup candied ginger, finelychopped
1/2 cup brandy
17 tbsp softened butter
2/3 cup brown sugar (not packed)
4 large eggs
1 tbsp marmalade
1 tsp vanilla extract
1 1/4 cups all-purpose flour
2 tsp pumpkin- or apple-pie spice
1/2 tsp ground ginger
1/2 tsp baking soda
4 cups fresh white breadcrumbs
2/3 cup slivered almonds, chopped
None None Creme Anglaise, to serve
None None For the Brandy Butter
14 tbsp unsalted butter, softened
2/3 cup confectioners' sugar, sifted
1/4 cup brandy

Directions

1

In a large bowl, combine fruit, ginger and brandy. Cover and set aside overnight.
2

Lightly grease an 8-cup pudding basin, deep casserole dish, or oven-safe bowl with lid. Line base with parchment.
3

In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in marmalade and vanilla extract.
4

Sift flour, spice, ginger and soda together. Fold into creamed mixture with fruit mixture, breadcrumbs, and almonds.
5

Spoon into basin. Secure lid. Place basin in a large saucepan. Fill with enough water to come halfway up sides of the basin. Cover with lid or pleated foil. Simmer on low 4 1/2-5 hours, until cooked when tested (add extra water as required). Allow to cool completely in basin.
6

Store, covered with foil, in a cool, dry place. Before serving, steam again using the same method 50-60 minutes.
7

To make brandy butter, beat butter with 1/2 cup sifted confectioners' sugar in a bowl with an electric mixer until creamy. Gradually beat in 1/4 cup brandy.
8

Remove pudding from basin and serve hot. Accompany with creme Anglaise, remaining confectioners' sugar, and brandy butter.