 |
|
|
|
|
|
This is a proper 'blokes' pudding loads of custard, a little warmed syrup over the top, and even some cream. Superb!
4 ounces (115 grams) suet
4 1/2 ounces (120 grams) dried apricots, chopped
8 ounces (240 grams) raisins or sultanas
1 orange, zested
4 1/2 ounces (120 grams) plain flour
4 1/2 ounces (120 grams) sugar
4 1/2 ounces (120 grams) bread crumbs
2 tablespoons grated ginger (or to taste)
Pinch grated nutmeg
Pinch salt
1 egg, beaten
1 pint (140 milliliters) milk
Grease a 3-pint (1 liter) pudding basin. Mix all the ingredients together, except the egg and milk. Add the beaten egg and milk and mix well. (I do this in a mixer but you can do it by hand, no problem).
Put the mixture in the basin, cover with tin foil or a cloth, and put the basin in a pan with water half-way up the sides of the basin. Bring the water to a boil, put on a tight-fitting lid, and simmer for 3 hours, remembering to top up with (add more) boiling water now and then.
|
Other Recipes from this Episode
|
|
|
|
|
|
|
|
|
|
![]("/food/images/spacers/spacer.gif"){kind=spacer}
