CookEat Recipe
English Pudding
Six small steamed-style baked puddings with currants, rum and warm brandy sauce.
Method
Steps
Step 1
Use the equivalent of three pasteurized whole eggs.
Step 2
Mix 57 g granulated sugar, the three pasteurized whole eggs, 57 g sifted flour, 28 g plain dry breadcrumbs, 14 g candied lemon peel, 28 g ready-to-use cleaned dried currants, 14 g chopped fresh bone-free raw beef marrow, 14 g chopped candied citron, two tablespoons plain Jamaica rum, one teaspoon pounded allspice, a quarter teaspoon salt and 120 mL cold milk.
Step 3
Mix with a wooden spoon until thoroughly combined.
Step 4
Butter and flour six small round pudding moulds and divide the batter evenly among them.
Step 5
Stand the moulds in a baking tin with boiling water reaching halfway up their sides.
Step 6
Bake in a preheated 165 °C conventional oven for thirty-five minutes, until the centres are set and reach 74 °C.
Step 7
Prepare the brandy sauce: bring 43 g granulated sugar,120 mL cold water and rind from quarter of a lemon to a boil.
Step 8
Add two and half tablespoons plain grape brandy and half tablespoon good butter before removing the pan from the heat.
Step 9
Briskly whisk off heat until the butter melts, then remove the lemon peel.
Step 10
Unmould onto a hot dish and pour the same warm brandy sauce over the puddings; serve hot.
Step 11
Refrigerate leftovers promptly.
Cooked it? Rate it.
Cooked 0 times