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Recipes
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Choc-ginger pudding
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Please add your recipes or suggestions on the forum
Preparation time: 1 hour + overnight standing + overnight hanging.
Total cooking time: 1.15 hour
Serves 10.
Ingredients (Makes 10 small puddings)
185g plain flour
60g self-raising flour
1 teaspoon baking soda
2 teaspoons ground cinnamom
1 teaspoons ground nutmeg
1 teaspoon lemon rind
2 teaspoons mixed spice
1 teaspoon lemon rind
80ml lemon juice
80ml orange juice
125ml of brandy
1 tablespoon treacle
185g dark brown sugar
320g chopped raisins
200g currants
160g sultanas
110g chopped pitted dates
75g chopped glacé ginger
100g finely chopped dried pears
100g chopped dried abricots
175g dark chocolate bits
75g chopped pistachios
80g bread crumbs (dry, not toasted)
250g butter
4 eggs, lightly beaten.
Procedure
Mix the fruits chocolate and pistchios with brandy. Cover with a plastic wrap and leave overnight.
Cut piece of calico into ten 30cm squares. Put the calico in boiling water (follow instructions on 'Preparing' page).
Add the butter in a large bowl and add in turn the sugar, treacle, rinds, juices and the eggs. Combine the the soda, flours and spices and add them in the bowl. Mix in the fruit and bread crumbs.
Place a cup of the mixture on a piece of calico. Repeat with all the mixture and calico. (Follow instructions on 'Preparing' page).
Simmer for 1 hour.
To reheat 30 minutes in boiling water is enough.
Can be served with cream.
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