Ingredients
(serves 4-6)
1.2Kg Mixed Dry Fruit
240g Ready soaked prunes, chopped
240g Breadcrumbs
2 Large Cooking Apples, Peeled, Chopped & Grated
60g Blanched Almonds, chopped
1 Tsp Mixed spice finely grated rind and juice of 1 lemon & 1 orange
24g Soft brown sugar
120g Glace cherries
1 large carrot
120g ground almonds
120g plain flour
1/2 Tsp Powdered Cinnamon
1/2 Tsp Ground Nutmeg
240g Shredded Suet
1 Tsp Salt
1/2 Can Stout (Beer)
1 Sherry Glass Brandy
3 eggs, beaten
Directions
Mix all the ingredients together, give a good stir - make sure the family wish during the stirring - and leave to stand overnight. Turn into two 2 pint (1.1 litre) pudding basins, filling right to the top or one 4 pint (2.3 litre) basin. Cover securely and steam the small ones for 3 hours and a large one for 50 hours. To re-heat, steam the small ones for about 1 hour, the large for 2 hours. Serve with Brandy Butter.
Bread & Butter Pudding
Ingredients
10-12 Slices White bread (without crusts)
120-180g Butter, softened
Juice and finely grated rind of 1 orange
120g Sultanas soaked in Brandy
3 eggs
600ml Milk
90g Caster Sugar
Powdered Cinnamon or Ground Nutmeg
Directions
Pre-heat the oven to 200C/400F. Butter the bread. Line the bottom & sides of a dish with some of the bread and sprinkle with the orange juice & rind. Add half the sultanas, followed by another layer of bread, the remaining sultanas and finally the rest of the bread. Beat the egg well, add the milk and sugar and pour this mixture over the bread. Sprinkle with cinnamon or nutmeg and bake for 30 minutes or until set. Serve hot on it's own or with Birds Custard.
Lord Randall's Pudding
Ingredients
150g Plain Flour
1 Tsp Bicarbonate of Soda
150g Butter
120g Soft Brown Sugar
1 Egg, beaten
175ml Milk
150g Dried Apricots, chopped
150g Thick dark marmalade.
Directions
Sift the flour and bicarbonate of soda together. Cream the butter and sugar together until light & fluffy. Add the beaten egg, milk, flour and then finally stir in the marmalade. Turn the mixture into a greased 1.1 litre pudding basin and cover securely. Steam for 1.5-2 hours. Turn out and serve with Birds Custard on orange marmalade.
Sherry Trifle
Ingredients
175g Sponge
60ml Medium Sherry
115g Raspberry Jam
300g Raspberries
475g Bird's Custard flavoured with 30ml sweet sherry
Whipped Cream
Almonds
Directions
Spread half the trifle sponges, cake cubes or sponge fingers over the bottom of a large glass serving bowl. Sprinkle half the sherry over the cake to moisten it. Spoon over half the jam, dotting it evenly over the cake. Reserve a few raspberries for decoration. Arrange half the remaining raspberries in a neat layer on top of the cake cubes. Pour over half the custard, covering the fruit and cake. Repeat the layers. Cover the trifle and chill for at least 2 hours. Before serving, spoon the sweetened whipped cream evenly over the trifle. Sprinkle with toasted flaked almonds and arrange the reserved raspberries and the mint leaves decoratively on the top.
Chocolate Pudding with Fudgenuts Chocolate Topping
Ingredients
120g Butter or Margarine
120g Soft Brown Sugar
2 Eggs, Beaten
90g Self-raising flour
2 heaped tablespoons cocoa powder
20g salad oil
Fudgenuts Chocolate Topping
Ingredients
180g Plain chocolate, broken into pieces
1 Tablespoon Caster Sugar
5 Tablespoons Single Cream
60g Mixed nuts, toasted & chopped
Directions
Prepare the topping first by melting the chocolate in basin standing in a saucepan of boiling water. Remove from the heat and stir in the sugar, cream and nut. Place in the base of a buttered 1.7 litre pudding basin. Prepare the sponge by beating the butter/margarine and sugar together in a mixing bowl until white & fluffy. Add the egg gradually to the creamed mixture, beating all the time.Sieve the flour and cocoa powder together and add to the mixture the salad oil, stirring carefully. Turn the sponge mixture into the basin. Cover securely and serve with Bird's Custard or cream.