Читать книгу Figgy Pudding - Пенни Джордан, Penny Jordan - Страница 7

PENNY JORDAN’S FIGGY PUDDING

(Makes two large puddings)

This is a traditional English recipe.

110g/1 cup chopped almonds

110g/ ¾ cup chopped figs

450g/3 cups raisins

225g/ ½ lb currants

225g/1½ cups sultanas

110g/ ¾ cup mixed peel

110g/ ¾ cup chopped glacé cherries

110g/ ¾ cup plain flour

2 tsp ground mixed spice

2 tsp ground cinnamon

1 tsp ground nutmeg

225g/1¼ cups firmly packed brown sugar

225g/ ½ lb shredded suet or vegetarian suet

225g/4 cups fresh white breadcrumbs

225g/ ½ lb grated apple (about 2 medium apples)

1 large grated carrot

Juice and grated zest of 2 large lemons

2 tbsp molasses

4 large eggs, beaten

225 ml/1 cup Guinness or milk

4 tbsp rum or brandy

Combine the chopped almonds, figs, raisins, currants, sultanas, mixed peel and cherries. Add the sifted flour, spices, sugar, suet and breadcrumbs and mix thoroughly. Add the grated apple, carrot, lemon juice and zest and molasses and mix again. Stir in the beaten eggs, followed by the Guinness (or milk) and rum (or brandy). Spoon into two buttered casseroles (2½ pint capacity each) and cover with a double layer of waxed paper. Leave overnight to mature. Cover the casseroles with a double layer of foil, pleated down the centre and tied securely with string. Steam for 8 hours, checking regularly to see that the pan hasn’t boiled dry. Remove and set aside to cool. Cover with fresh waxed paper and foil, then store somewhere cool and dark, ideally for 4 to 6 weeks. When ready to be eaten, steam the puddings for an additional 3 hours before turning out into serving dishes. Warm a ladleful of brandy, set alight and pour over the puddings.