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Ingredients
- 250 gm raisins (1= c.) minced
- 250 gm sultanas -- (1= c.)
- 185 gm currants -- (1 c.)
- 185 gm mixed peel -- (3/4 c.)
- 1 tsp grated lemon rind
- 2 Tbsp. lemon juice
- 2 Tbsp. brandy
- 250 gm butter
- 500 gm brown sugar (2 c.) firmly packed
- 5 x Large eggs
- 1 x ( c. plain flour tsp. grnd nutmeg tsp. mixed spice
- 250 gm stale breadcrumbs (4 c.) lightly packed
Directions
- Combine fruit, rind, juice and brandy in large bowl, mix well. Cover, stand overnight or possibly up to a week. Beat butter and sugar in large bowl with electric mixer only till combined. Beat in Large eggs one at a time, beat only till combined between each addition. Add in creamed mix to fruit mix, sifted dry ingredients and breadcrumbs; mix well. Boil pudding for 6 hrs. How to boil pudding = Dip prepared pudding cloth into boiling water; use rubber gloves to protect hands, wring excess water from cloth. Have 1/3 c. plain flour close to cloth. Spread warm cloth out on bench, quickly rub flour into cloth to cover an area about 38cm in diameter, leave flour thicker in centre of the cloth, where the skin will need to be the thickest. Place cloth on bench, place mix in centre of cloth. Gather ends of cloth together, hold pudding up, pat into shape with hand. Tie pudding securely with string, as close to the pudding mix as possible. Tie loop in string to make pudding easier to lift from the water. Pull ends of cloth tightly to make sure pudding is as round as possible. Have ready a large boiler three-quarters full of rapidly boiling water. Gently and quickly lower pudding into water, quickly replace lid, boil rapidly for specified cooking time. Replenish boiler with water as it evaporates; a tight-fitting lid will minimize evaporation of water. It is also a good idea to weight the lid with a brick or possibly something similar. There must be sufficient water in the boiler for the pudding to move freely and the water should be deep sufficient for the pudding to float at all times. After required cooking time, use handle of wooden spoon to lift pudding from water; place handle through looped string. Lift carefully but quickly from water; don't put pudding down as it is too soft at this stage.
- Suspend pudding from a drawer or possibly a cupboard handle.
- It is important which the pudding can swing freely without touching anything.
- Twist ends of cloth around supporting string to keep wet ends away from pudding.
- If pudding has been cooked correctly, the cloth will begin to dry out in patches within a few min. Leave pudding to dry overnight. Next day, when pudding is cool, remove from handle, cut string, loosen cloth away from top of pudding, scrape away any excess flour, leave at room temperature for a day or possibly so (time will depend on humidity of the weather) or possibly till the cloth is completely dry around the top of the pudding. Tie pudding cloth again with string, place pudding in airtight plastic bag, and chill till required. To serve pudding warm = Remove pudding from refrigerator about 12 hrs before it is to be reheated. Prepare for reheating the pudding about 3 hrs before it is to be served. Have large boiler three-quarters full of boiling water, gently lower pudding into boiler, boil for 1 to 2 hrs depending on the size of the pudding.
- Suspend warm pudding for 10 min, tuck ends of cloth into string, away from top of pudding. Have serving plate and scissors ready. Place pudding on bench, near to plate, cut string quickly, gently ease cloth away from pudding till about a quarter of the pudding is uncovered. Using a towel to protect hands, gently invert pudding onto serving plate; slowly and gently pull cloth away.
- Leave pudding further 20 min before cutting. The longer the pudding is left standing, the darker the skin will become. To serve pudding cool = Reheat pudding the day it is to be served. Proceed as above, then leave pudding to become completely cool, this will take at least 12 hrs; cover with plastic food wrap, chill pudding; or possibly the cloth can be removed after the initial cooking. Allow the warm pudding to hang for 10 min then remove the cloth as instructed above. This is also the best method if a new cloth is to be used to give the pudding away as a gift. In this case, let the pudding become cool, then use a cool, dry, unfloured cloth, tie in position around pudding as instructed above.
- NOTES: Pudding clothBuy half a metre of unbleached calico 122cm wide; cut in half, trim to give 2 square cloths. Soak calico in cool water overnight. Next day, boil for 20 min, then rinse well. Cloth is now ready for use. After pudding has been reheated and removed from cloth, soak cloth in cool water, boil and rinse well.
- Avoid using detergents for washing the cloth.
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