So the second pudding I made was from Nigella Lawsons How to be a Domestic Goddess: Baking and the art of Comfort Cooking. It uses suet which I know some people don't like but I got Atora Light which has 25% less fat and is vegetable suet to boot, the thoughts of beef suet would put me off eating something I think.
So here's what you need for a 1 1/2 litre pudding bowl
- 100g currants
- 100g mixed raisins and sultanas
- 50g natural coloured glace cherries
- 50g dried blueberries (I couldn't find these anywhere so used dated instead)
- 50g prunes (I don't really like prunes so used fried apricots)
- 50g marron glace pieces (candied chestnuts for those of you who don't know and once again I couldn't find these so I used finely chopped almonds)
- 60g candied peel
- 150ml rum
- 90g self raising flour
- 125g white breadcrumbs (I actually used wholemeal bread as I don't like white)
- 150 shredded suet (Atora)
- 1 medium cooking apple, 120g grated
- 150g dark brown sugar
- 1/2 teaspoon mixed spice (once again I played around with the spices and used 1/2 tsp cinnamon, nutmeg and ginger)
- pinch of salt
- 3 lrg eggs (I only has 2 eggs left at this stage so used the juice of half an orange)
- zest of 1 orange
This mixture is way darker than my first pudding and smelled lovely, more christmassy overall I think.I find puddings very easy to makem throw everything together and off you go. Nigella added cleaned £1 coins but I didn't bother, and you never know euros might melt if they're heated too much ;-)
You'll need to soak the fruit in the rum overnight and the next day
- Mix all the dry ingredients together and then add to the fruit.
- Butter the pudding basin and put the mixture into it
- Cover the basin with a layer of buttered greaseproof paper and then 2 layers of tin foil and tie with string around the edge.
- Boil or steam the pudding for 3 hours making sure the water doesn't boil dry.
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