CookEat Recipe
Pudding Ministériel
A cloth-boiled beef-suet, apple and dried-fruit pudding with hot rum sauce.
Method
Steps
Step 1
Finely chop the four ounces cleaned raw beef-kidney suet and one ounce candied apricot. Mix in a clean basin with four ounces granulated sugar for the pudding, two ounces cleaned dried currants, two ounces seedless Smyrna raisins, one peeled and cored chopped apple, chopped coloured rind from the quarter lemon, three commercially pasteurized shell eggs and two tablespoons rum for the pudding until thoroughly blended.
Step 2
Use a clean heavy undyed food-safe cotton pudding cloth suitable for boiling. Dampen, lightly butter and dust with a little flour. Put the whole mixture in its centre, gather the four corners and tie securely with food-safe string, leaving room for expansion.
Step 3
Lower the pudding into plenty of boiling water in suitable equipment, keeping it submerged and covered with water. Boil gently for about one and a half hours until the centre reaches 74°C and the pudding is set. Lift carefully, rest for five minutes, untie and turn onto a hot dish.
Step 4
Meanwhile put the quarter pint cold drinking water, separate two ounces granulated sugar, coloured rind from the separate whole lemon, remaining three tablespoons Jamaica rum, one teaspoon cognac, one teaspoon butter, four drops food-grade vanilla essence and a very small cinnamon piece into a clean small saucepan. Mix and bring to a simmer. Stir in one saltspoon arrowroot and simmer gently for one and a half minutes until thickened and fully cooked. Remove all the lemon rind and cinnamon.
Step 5
Pour all the hot rum sauce over the pudding and serve promptly.
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