Instructions Serves 6-8
Preparation : 25 minutes
Cooking: 5 hours plus 2 hours to re-heat
1. Grease a 1.1L /2 pint pudding basin and line the base with a circle of greaseproof paper
2. Sift the flour with the spices into a large bowl. Add all the other ingredients and mix together.
3. Spoon the mixture into the basin and smooth the top. Cover with a circle of buttered greaseproof paper then foil. Sure string around the top of the bowl just under the lip then steam for 6 hours.
4. Alternatively if you do not have a steamer, place an upturned saucer in the base of a large saucepan. Stand the pudding on top then pour in sufficient water to come two-thirds up the side of the bowl. Cover the pan with a tight fitting lid, then simmer gently for 6 hours, topping up the saucepan with boiling water as needed.
5. Remove the pudding from the pan allow to cool. Refresh the greaseproof paper and foil on top then store for at least 1 month in a cool place.
6. To re-heat, place the pudding either in a steamer or pan as described above and simmer for 2 hours or until hot in the centre.
7. To serve, turn out onto a serving plate and serve with brandy butter, cream or custard. |
