CookEat Recipe
English Boiled Fruit Pudding
A butter, egg and flour pudding with raisins and citron steamed in a covered mold and optionally served with warm brandy sauce.
Method
Steps
Step 1
Butter a 1.5 L covered pudding mold, leaving at least one-quarter empty for expansion. Cream most of the butter with powdered sugar, beat in six yolks, then fold in raisins, citron, nutmeg and cinnamon.
Step 2
Sift flour and baking powder together and stir into the batter. Beat six whites to stiff peaks and fold in gently. Spoon into the mold and close with its lid or a tight double layer of parchment and foil.
Step 3
Set the mold on a trivet in a covered deep pot with simmering water about halfway up the mold. Steam gently for approximately 2 hours, topping up with hot water as needed. Test that the centre is set and at least 74 °C; continue if wet.
Step 4
Rest 15 minutes and unmold. For optional sauce, warm cream and sugar gently, remove from heat and stir in brandy; serve from a separate jug. The brief warming does not eliminate alcohol.
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