This is a lighter pudding and it doesn’t need maturing. Philippa Vine made it from scratch at Scotts Arm Stoves cooker demonstration in Sicklinghall. Philippa baked it in the bottom of the ESSE whilst the turkey and roast potatoes were cooking.
Ingredients
- 100g plain flour
- 1 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 100g fresh breadcrumbs
- 100g soft brown sugar
- 100g butter, softened
- 175g sultanas
- 225g raisins
- 50g candied peel, finely chopped
- 1 dessert apple grated
- 50g prunes, chopped
- 1 tablespoon golden syrup
- Finely grated rind and juice of 1 lemon
- 2 large eggs, beaten
- 3 tablespoons brandy or rum or more!
Method
- Mix the spices with the flour and breadcrumbs.
- Pour in the melted butter, then add the rest of the ingredients.
- Give it a good stir and pack it into a greased pudding basin.
- Cover with a double sheet of greaseproof paper and a sheet of foil, tie securely with string.
- Place the pudding on a tray with a little water (if you are cooking it with the roast dinner and the steam vent isn’t closed) in the bottom oven at 150C/ESSE dial reading top end of COOL with the steam vent closed for about 3 1/2 hours.
- Remove the greaseproof paper and foil and pour over extra brandy if desired!
Recipe by Philippa Vine, Bluebell Farmhouse Kitchen, East Sussex.
