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225g/8oz butter or margarine
225g/8oz Tate & Lyle Dark Brown Soft Sugar
3 medium eggs, beaten
100g/4oz wholemeal flour
4 tbsp Tate & Lyle Golden Syrup
2 tbsp Tate & Lyle Black Treacle
grated rind and juice 1 small orange
2 tsp ground cinnamon
675g/1 1/2lb mixed dried fruits
100g/4oz cut mixed peel
300g/10oz fresh brown breadcrumbs
50ml/2floz brandy or rum or orange juice
To serve:
brandy butter or cream and Tate & Lyle Caster Sugar
To decorate:
holly sprig
(optional) To flame: extra brandy
For the Brandy Butter:
75g/3oz unsalted butter, softened
175g/6oz Tate & Lyle Light Brown Soft Sugar
3-4 tbsp brandy |
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Instructions 1. Cream the butter or margarine with the dark brown soft sugar until creamy then gradually beat in the eggs with a little of the wholemeal flour. When all the eggs have been added, stir in the remaining flour, the golden syrup and black treacle.
2. Add the orange rind and juice with the ground cinnamon and then the mixed dried fruits and the mixed peel.
3. Slowly stir in the breadcrumbs and finally sufficient brandy, rum or orange juice to give a soft dropping consistency. Stir well, cover with a clean cloth and leave to stand overnight.
4. Next day lightly oil and line the bases of two 1.2litre/2 pint pudding basins with a small round of greaseproof paper. Stir the pudding (with the family making a wish), then divide between the two pudding basins. Smooth the tops. Cover each pudding with a double sheet of greaseproof paper which has a pleat in the centre to allow for expansion.
5. Place in top of steamer, placed over a pan of gently simmering water and steam for 6 hours. Remember to top up the pan with boiling water as necessary. Once cooked, recover with fresh paper then store in a cool dark place until required.
6. Before serving, steam for a further 2-3 hours then serve with brandy butter, cream and caster sugar and decorated with a sprig of holly.
7. To make the Brandy Butter, cream the butter until soft then gradually beat in the light brown soft sugar. When all the sugar has been added, gradually beat in the brandy, spoon into a serving dish and chill for at least 1 hour.
(If wishing to flambé, invert the cooked pudding onto a serving plate. Heat about 3-4 tablespoons of brandy until really hot, pour over pudding, ignite immediately and carry to the table. Take care when doing this so that you do not splash anyone with the very hot brandy.) |
