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.
Step 3
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 4
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 5
Rest 15 minutes and unmold.
Step 6
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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