English Pudding
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Raisin450 g
Currants450 g
Golden Raisins450 g
Bread Crumb450 g
Brown Sugar110 g
Glace Cherries (chopped)110 g
Almond (chopped)2 tbsps
Ground Almond1 tbsp
All-Purpose Flour1 tsp
Mixed Spice1 pinch
Salt140 g
Maple Syrup3 tbsps
Brandy140 g
Sherry1 cup
Sugar1 cup
CognacDirections:
1
In a large bowl, mix fruits and dry ingredients first
2
Then mix with lightly beaten eggs and liquids
3
Grease the bottom of a bowl large enough to hold pudding and press mixture into it
4
Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm
5
Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours
6
Keep checking water in pan to prevent burning
7
Store well wrapped for 3 to 4 months
8
To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes
9
Steam for 1 hour before serving, then release the pudding mold into the center of a plate
10
Sprinkle confectioners' sugar
11
Warm 1/4 cup of cognac in a small pot
12
Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding
13
Top with a dollop of the brandy cream
14
Slice and serve