A little late to post this, but I had made a few of these over the holiday season and they were great!
The only detterant would be the time it takes to cook it.
Ingredients:
3-4 tbsp flour
Pinch of salt
1 tsp baking powder
1tbsp mixed spice (ground cinnamon, nutmeg, ginger, cloves)
2 eggs
100g dark muscovado sugar
100g butter or vegetable oil
A few toasted pecans
4-5 chopped dates
4-5 chopped prunes
10-15 currants
50g blanched almonds, flaked
Juice of half an orange (it worked well even with cranberry juice)
Zest of 1 orange
1 carrot (grated)
1 apple (peeled, cored, and grated)
2 slices crust-less white bread (not store-bought breadcrumbs. Take 2-3 day old white bread and if it isn't completely dry, then put them in the oven on low heat for 15-20 min taking care to not brown it. Then break them into coarse crumbs by hand.)
50ml Guinness (I used regular beer)
50ml Grand Marnier (I used brandy or rum)
Beat the sugar with butter/oil. Beat the eggs in a separate bowl and add to this.
In a separate bowl, sift the flour, salt, and baking powder. Add this and the rest of the ingredients to the butter/sugar and mix well. The consistency should be a little sloppy - not too dry (add alcohol/juice if it is) and not too runny (add some more flour if it is).
Pour the mix into a greased pudding bowl, cover it with a foil and tie it with string.
Ready the steaming vessel. Use something at its base to prop the pudding bowl so it doesn't stick to the base and burn. Pour in enough water so that it just comes up half way up the pudding bowl. Once the water is warm enough, put in the pudding bowl and cover.
This needs to cook for 6 hours (yes you read it right). This ensures that the flavours soak through all the ingredients. Keep topping up the water level in between. Don't let the water dry out or else the pudding will burn.
This can be made a week in advance and kept in the fridge. To reheat it, steaming is recommended (but I just zapped it in the microwave).
To serve (Optional):
Sprinkle the surface with 2 tbsp soft brown or caster sugar.
Pour 30 ml of brandy or rum and flambe it. It gives a nice toasty crust to it.
The only detterant would be the time it takes to cook it.
Ingredients:
3-4 tbsp flour
Pinch of salt
1 tsp baking powder1tbsp mixed spice (ground cinnamon, nutmeg, ginger, cloves)
2 eggs
100g dark muscovado sugar
100g butter or vegetable oil
A few toasted pecans
4-5 chopped dates
4-5 chopped prunes
10-15 currants
50g blanched almonds, flaked
Juice of half an orange (it worked well even with cranberry juice)
Zest of 1 orange
1 carrot (grated)
1 apple (peeled, cored, and grated)
2 slices crust-less white bread (not store-bought breadcrumbs. Take 2-3 day old white bread and if it isn't completely dry, then put them in the oven on low heat for 15-20 min taking care to not brown it. Then break them into coarse crumbs by hand.)
50ml Guinness (I used regular beer)
50ml Grand Marnier (I used brandy or rum)
Beat the sugar with butter/oil. Beat the eggs in a separate bowl and add to this.
In a separate bowl, sift the flour, salt, and baking powder. Add this and the rest of the ingredients to the butter/sugar and mix well. The consistency should be a little sloppy - not too dry (add alcohol/juice if it is) and not too runny (add some more flour if it is).
Pour the mix into a greased pudding bowl, cover it with a foil and tie it with string.
Ready the steaming vessel. Use something at its base to prop the pudding bowl so it doesn't stick to the base and burn. Pour in enough water so that it just comes up half way up the pudding bowl. Once the water is warm enough, put in the pudding bowl and cover.This needs to cook for 6 hours (yes you read it right). This ensures that the flavours soak through all the ingredients. Keep topping up the water level in between. Don't let the water dry out or else the pudding will burn.
This can be made a week in advance and kept in the fridge. To reheat it, steaming is recommended (but I just zapped it in the microwave).
To serve (Optional):
Sprinkle the surface with 2 tbsp soft brown or caster sugar.
Pour 30 ml of brandy or rum and flambe it. It gives a nice toasty crust to it.
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