This recipe of mine doesn’t need maturing, its a simple mixture with the addition of some grated carrot. I boil mine slowly for 3 hours and then another 3 hours before serving. To flame your pudding for serving, heat about 3 tablespoons of whisky in a small saucepan on your ESSE, take your pudding to the table, carefully set light to it, away from the table and pour slowly over the pudding.
Ingredients for an 18cm pudding basin:
- 100g wholemeal flour or gluten free flour
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 100g fresh breadcrumbs or gluten free bread crumbs
- 50g dark muscovado sugar
- 100g butter, melted
- 400g mixed dried fruit
- 2 carrots, grated
- 2 large eggs, beaten
- 3 tablespoons brandy, rum or whisky
- Butter for the basin
Method
- Butter a pudding basin and place a disc of non-stick baking paper in the base.
- Simply mix all the ingredients together and stir evenly together.
- Pack the mixture into the basin. Cover with a sheet of baking paper and cover with a sheet of foil. Tie securely around and over the top of the basin to form a handle. Sit this in a large pan on an upturned old saucer, or in a steamer, pour water halfway up the sides. Bring to the boil on top of the ESSE, place a lid and simmer for 3 hours in the oven, moderately hot, aim for the dial reading to be at the low end of moderate (150C). When the pudding is cooked, lift out and remove the foil and paper and replace them with fresh ones. Wrap in foil and store in a cool place.
- Simmer in the same way for another 3 hours before serving.
Recipe baked in the Ironheart wood-burning cook stove by Philippa Vine of Bluebell Farmhouse Kitchen, Arlington.
Philippa is a professional cook and cookery writer and delights visitors with her creative and wholesome food. She shares her passion for locally grown and sourced quality ingredients. Philippa runs several themed ESSE cookery courses and demonstrations every year in her delightful country kitchen.
