Steamed Pudding

Name: Steamed Pudding
Ingredients: 2 cups golden raisins; 2 cups raisins; 4 oz candied cherries, chopped; 1/2 cup currants; 1/4 cup finely chopped crystallized ginger or candied mixed peel; 1/2 cup brandy; 1 cup flour; 2 tsp pumpkin pie spice; 1/2 tsp ground ginger; 1/2 tsp baking soda; 1 cup plus 2 tbsp (2 1/4 sticks) butter, chopped, at room temperature; 1/2 cup packed brown sugar; 4 None eggs; 1 tbsp marmalade; 1 tsp vanilla extract; 2 cups fresh white breadcrumbs; 1/2 cup slivered almonds, chopped; None None Fresh raspberries, whipped cream, custard, to serve

18 ingredients

6 steps

Ingredients

2 cups golden raisins
2 cups raisins
4 oz candied cherries, chopped
1/2 cup currants
1/4 cup finely chopped crystallized ginger or candied mixed peel
1/2 cup brandy
1 cup flour
2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp baking soda
1 cup plus 2 tbsp (2 1/4 sticks) butter, chopped, at room temperature
1/2 cup packed brown sugar
4 None eggs
1 tbsp marmalade
1 tsp vanilla extract
2 cups fresh white breadcrumbs
1/2 cup slivered almonds, chopped
None None Fresh raspberries, whipped cream, custard, to serve

Directions

1

Grease a 1 3/4-quart pudding basin with lid. Line the bottom with parchment paper.
2

Mix fruit, ginger and brandy in a large bowl. Cover and set aside overnight.
3

Sift flour, spice, ginger and baking soda into a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in marmalade and vanilla. Stir in flour mixture, fruit mixture, breadcrumbs and almonds.
4

Spoon into basin. Cover with lid. (To use a pudding basin without a lid, cover the mixture with parchment paper then foil, making a pleat in the center of both to allow for expansion. Secure tightly with string.)
5

Place in large saucepan. Fill pan with enough boiling water to come halfway up the side of the basin. Cover saucepan with lid. Simmer on low heat for 4 1/2 to 5 hours, until cooked when tested with a skewer. Add additional boiling water as needed. Carefully remove basin and place on a wire rack. Cool pudding completely in the basin.
6

Store, covered with foil, in a cool, dry place for up to 6 weeks. To serve, steam again using same method for 50-60 min. Unmold. Serve hot with fresh berries, custard and whipped cream.