Equipment Needed: Large Pudding Basin, Pressure Cooker or large saucepan, greaseproof paper, tinfoil and string
Cooking Method(s): Pressure cooker/steamer
Recipe Source: Larousse Gastronomique – 3rd Edition
|Blanched Almonds (chopped)||250g||8.8oz|
|Lemon Rind||half a lemon||half a lemon|
|Plain Flour (sifted)||100g||3.5oz|
- Put the teabag and prunes in a small bowl and cover with boiling water
- In a large mixing bowl, combine the suet, almonds, raisins, currants, flour, salt, caster sugar, breadcrumbs, peel, lemon zest and spices.
- Beat the eggs with milk and rum and add to mixing bowl
- Boil granulated sugar with 4tbs of water until golden brown. Add another 250ml of water and stir into mixing bowl for 15minutes.
- Butter the pudding basin and place a circle of paper on the bottom
- Place the drained prunes in bottom of the basin and pour over the mixture
- Cover with a circle of paper and a double layer of tinfoil, secured with string.
- Pressure cook for 1.5hours or steam in a saucepan for 4hours, making sure that the water reaches half the height of the basin.
- Store in a cool, dry place (or the fridge) until Christmas day.
On the day:
- Pressure cook for 1hr or steam for 2hours before serving on a plate.
- For a bit of added theatrics, heat up a few tablespoons of rum, set it alight and pour over the pudding to serve. Serve with cream or custard.
Tips, Tricks and Hacks…
Measuring: Don’t measure all your ingredients individually. Place your mixing bowl on a set of scales and use the tare function to reset to zero as you add each ingredient.
Make Ahead! The pudding tastes better if cooked 3 months in advance and stored in a cool, dry place or the fridge. Any longer and you may want to freeze it.
Short of Time? If you run out of time on Christmas Day, you can cut the pudding into serving sizes and microwave for a minute or so until it is hot.
Timeline / Gantt Chart