140g/5 oz currants
225g/8 oz soft light brown sugar
115g/4 oz self-raising flour
1 teaspoon baking powder
115g/4 oz fresh white bread crumbs
1 to 2 teaspoons mixed spice
2 free-range eggs, beaten
1 tablespoon black treacle
4 tablespoons whisky, rum or brandy
100mls stout or dark beer
115g/4 oz frozen butter, grated or chopped to fine pieces
half a Bramley apple, cut into small pieces, no need to peel
Grated zest of 1 orange and 1 lemon
Note
1 Grease with butter and the line a 2 pint pudding basin with grease proof paper.
2 Thoroughly mix all the ingredients together in a bowl.
3 Spoon the mixture into the greased bowl and cover it with some cling-film, with holes punctured to allow the steam to escape.
4 Put the pudding bowl on an upturned plate and cook in microwave on medium power for 20 - 25 minutes. (Medium is about 500 watts.)
5 Test it with a skewer - if it is done the skewer will come out clean. Leave to rest for 5 minutes.
6 Carefully turn on to serving plate and decorate with holly. Serve with brandy butter, rum butter or rum Sauce, custard or cream.
If making ahead – store covered in the fridge, and re-heat on Christmas Day for 3 to 4 minutes on high power. Allow to rest for 2 to 3 minutes before serving as before.
Step 8 Steaming instructions: This pudding can also be steamed; cover the pudding with greaseproof paper and then some foil, and tie a string handle around it. Steam over a pan of boiling water, making sure you top the water up regularly, for 3 hours.
recipe source here
No comments:
Post a Comment
I love comments so if you have a minute leave me your thoughts on the above post