Dried Fruits

College Pudding

pudding — Thu, 12 Nov 2009 12:36:34 +0000

A traditional pudding served to students in the halls of Oxford and Cambridge.

Ingredients:

90g Self Raising Flour

A pinch of Salt

90g Breadcrumbs

90g Shredded Suet

90g Raisins

60g Currants

30g Candied Peel, chopped

60g Soft Brown Sugar

1 Egg, beaten

6 tablespoons Milk

Method:

Sift the flour and salt together, then mix with all the remaining dry ingredients.. Beat the egg and add to the dry ingredients with enough of the milk to produce a soft dropping consistency. Spoon into a greased 2 pint (1.1 litre) pudding basin, cover securely and steam for 2 ½ hours. This pudding turns out easily if left for a few minutes after taking it out of the steamer. Turn out and serve with custard.

Recipe Options

Author:

The Pudding Club

Prep Time:

20 minutes

Cooking Time:

2 1/2 hours

Serves:

4-6

Christmas Pudding

pudding — Thu, 12 Nov 2009 12:12:46 +0000

The Three Ways House traditional Christmas Pudding recipe

Ingredients:

90g plain flour

¼ teaspoon salt

90g shredded suet

½ teaspoon mixed spice

¼ teaspoon powdered cinnamon

45g breadcrumbs

60g caster sugar

60g candied peel, chopped

60g dark soft brown sugar

60g glacé cherries

90g currants

90g raisins

120g sultanas

45g blanched almonds, chopped

30g apple, peeled, cored and chopped

Juice and finely grated rind of ½ lemon

2 teaspoons golden syrup

4 tablespoons brandy

2 eggs , beaten

60ml milk

Method:

Sift the flour and salt together, and then mix all the dry ingredients down to and including the apple and lemon rind together. Stir in all the remaining ingredients, and place the pudding mixture in a greased 1.1 litre pudding basin. Steam 5 hours or until cooked.

To reheat steam for further 1 1/2 to 2 hours.

Recipe Options

Author:

The Pudding Club

Prep Time:

30 minutes

Cooking Time:

5 hours

Serves:

Tutti-Fruitti Pudding

pudding — Fri, 06 Nov 2009 13:32:21 +0000

A light sponge pudding mixed with breadcrumbs, which is full of colourful fruit, and has a sweet syrupy topping.

Ingredients:

3 Dessertspoons Golden Syrup

120g Butter

120g Caster Sugar

Finely grated rind and juice of 1 Orange

2 Eggs

90g Self-Raising Flour

60g Breadcrumbs

60g prunes, stoned

60g Dried Apricots

60g Glacé Cherries

30g Angelica

Method:

Grease a 1.1litre pudding basin and cover the bottom with the syrup. Cream together the butter and sugar until light and fluffy, then add the grated orange rind. Beat the eggs to a foam and add them gradually to the mixture. Sift the flour, mix with the breadcrumbs and fold lightly into the pudding mixture. Chop the prunes, apricots, cherries and angelica finely and fold in with the orange juice. Pour into the basin, cover securely and steam for 2 hours. Turn out and serve with Custard

Recipe Options

Author:

Pudding Club

Prep Time:

20 minutes

Cooking Time:

2 hours

Serves:

4 - 6