Pound pudding
This is a traditional pudding that I think makes a wicked change from
Christmas pud, which can sometimes a bit heavy. It’s one of the classic old
English desserts and is great served with some brandy butter, crème fraîche,
whipped cream or custard. Don’t just save it for Christmas time as it makes a
lovely, treacly, fruity sponge pudding at any time!
Once cooked, feel free to flame the pudding - safely! First, make sure your pudding
is piping hot then place it on a plate with a wide rim, in the centre of the table.
Gently heat a little rum and brandy in a small pan (ideally one with a lip) on
the hob. When the alcohol is warm, carry the pan carefully to the pudding and
pour the alcohol over it. Stand back and carefully hold a lit match next to the
pudding - no need to touch it - and the fumes will ignite. A lovely bit of theatre!
The flames will go out in a few seconds and then you can tuck in!
Serves 6 to 8
Butter a 1.5 litre pudding bowl. Spoon the golden syrup into the bottom
of the bowl. Mix all the other ingredients together, except for the egg and
the milk. Once mixed, add the beaten egg and milk, mix again and put the
mixture into the pudding bowl.
Take a large piece of foil and grease it on one side. Wrap the bowl with the
greased side of the foil facing in so that it’s a couple of layers thick.
Scrunch up the ends underneath the bowl so that they make a trivet for
the bowl to stand on in the bottom of the pressure cooker and so that the
base is not in direct contact with the base of the pressure cooker.
Fill the pressure cooker with enough water to come three quarters of the
way up the sides of the pudding bowl.
Clamp the lid on the pressure cooker and set the steam setting to ‘meat’.
Cook on a medium heat for one hour before releasing the steam and
removing the lid.
Carefully lift out the cooked pudding and allow to cool for 5 minutes.
Unwrap the foil, turn the pudding out on to a plate and serve with lots of
whipped cream, crème fraîche or custard.
32
•
3 large tablespoons golden
syrup
•
500g/1 lb 1oz mixed dried fruit
•
100g/3
1
/2oz dried dates,
chopped
•
5cm/2 inch piece preserved
ginger or 1 teaspoon
dried ginger
•
125g/4
1
/2
•
zest of 1 orange
•
125g/4
1
/2
oz plain flour
•
125g/4
1
/2oz sugar
•
150g/5
1
/2oz fresh breadcrumbs
•
2 tablespoons brandy
•
a pinch of salt
•
1 medium egg, beaten
•
150ml/5.5fl oz milk
