EasY Recipe: Pudding

Let's enjoy cooking !!
 

Ingredients
To serve 16 people
800g mixed dried fruit eg figs, dates, sultanas, raisins, currant, glace cherries, pineapple or apricots
grated rind and juice of one orange and one lemon
125ml brandy or sherry
225g softened butter
225g dark muscovado sugar
4 eggs, lightly beaten
50g blanched almonds, toasted and chopped
100g self-raising flour
1tsp of each of mixed spice, nutmeg, ginger and cinnamon
100g fresh white breadcrumbs

Method
1. If any of the dried fruits you are using are particularly large, chop them into smaller pieces.
2. Put the mixed fruit, citrus rinds and juices, and brandy or sherry in a large bowl, stir and cover with a tea towel; leave for two to four days, stirring occasionally.
3. Preheat the oven to 160C/Gas 3; fan oven: cook from cold at 140C. Butter two 1.2 litre/2 pint pudding basins and line the bases with a circle of greaseproof paper. Beat together the butter and sugar until the mixture is pale and fluffy. Transfer to a large bowl. Gradually beat in the eggs, beating well after each one – don’t worry if the mixture curdles slightly as it won’t affect the taste. Tip in the fruit, soaking liquid and almonds, and stir well. Now comes the fun bit when you can get all the family to come and help and make a wish. Sift in the flour and spices, add breadcrumbs, and fold in well.
4. Fill the pudding basins with the mixture to within 2.5cm/1in of the top. Cover each with double-thickness of greaseproof paper, pleated in the centre; tie down with string. Do this by wrapping a doubled length of kitchen string around the top rim of the basin. Thread one end through the loop and tie with a double knot, pulling it tightly to lock in place. Overtie to secure in place. Trim off the excess paper, then overwrap with foil, tucking it under the greaseproof. Put the basin in a large roasting tin and pour in about 5cm/2in of boiling water.
5. Cover the tin with a double-thickness tent of foil, sealing the edges tightly. Bake for three to four hours until the puddings have risen, are firm to the touch and darker. You may have to top up with water.