Boiled pudding

Christmas is coming, it cannot be denied, so get into the spirit by making this traditional boiled pudding.

Recipe «Boiled pudding» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1kg mixed dried fruit, 1/3 cup brandy, 2 tsp finely grated orange rind, 2 tbsp orange juice, 250g butter, chopped , 1 3/4 cups firmly packed brown sugar, 1 tsp bicarbonate of soda, 4 eggs, lightly beaten , 1 1/2 cups plain flour, 1 tsp mixed spice, 2 tsp ground cinnamon, 4 cups fresh breadcrumbs, Custard and brandy butter, to serve, 125g chopped butter, 2 tsp finely grated orange rind, 1/4 cup icing sugar mixture.

Ingredients:

• 1kg mixed dried fruit 
• 1/3 cup brandy 
• 2 tsp finely grated orange rind 
• 2 tbsp orange juice 
• 250g butter, chopped 
• 1 3/4 cups firmly packed brown sugar 
• 1 tsp bicarbonate of soda 
• 4 eggs, lightly beaten 
• 1 1/2 cups plain flour 
• 1 tsp mixed spice 
• 2 tsp ground cinnamon 
• 4 cups fresh breadcrumbs 
• Custard and brandy butter, to serve 
• 125g chopped butter 
• 2 tsp finely grated orange rind 
• 1/4 cup icing sugar mixture 
• 1 tbsp brandy 

Instructions

1. Combine dried fruit, brandy, orange rind and orange juice in a glass bowl. Cover. Stand overnight, stirring occasionally, for flavours to develop.
2. Place dried fruit mixture, butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until sugar has dissolved and butter melted. Reduce heat to medium-low. Simmer, stirring, for 5 minutes. Remove from heat. Stir in bicarbonate of soda. Transfer to a bowl. Cool completely. Stir in eggs, 1 1/4 cups flour, mixed spice, cinnamon and breadcrumbs.
3. Pour hot water into a large stock pot until three-quarters full. Cover. Bring to the boil over high heat. Add cloth to pot. Boil for 1 minute. Wearing gloves, quickly remove cloth from pot. Spread onto a flat surface. Rub remaining flour over cloth to form a 40cm circle (flour should be thicker in centre of cloth).
4. Spoon pudding mixture into centre of prepared cloth. Gather edges of cloth around mixture, pulling tightly to avoid thick pleats. Shape pudding into a round. Tie up tightly with string to avoid water passing through. Place pudding in pot. Tie string to handles of pot. Cover tightly with lid. Boil for 5 hours, topping up pot with boiling water when required.
5. Carefully untie string from handles. Hang pudding to dry, suspended freely so base of pudding doesn’t rest on bench (this will result in a flat-topped pudding). Place a bowl under pudding to catch any excess water. Set aside for 15 minutes or until cloth has dried.
6. Place pudding on a plate or board. Remove string. Gently peel back top of cloth. Turn onto a plate. Carefully peel cloth from pudding to prevent ‘skin’ from sticking to cloth. Set aside for 30 minutes to darken. Serve warm or cold with custard and brandy butter.
7. To make brandy butter: Using an electric mixer, beat butter, orange rind and icing sugar mixture together in a bowl until light and fluffy. Add brandy. Beat to combine. Transfer mixture to a piping bag fitted with a large fluted nozzle. Pipe mixture in small swirls onto a tray lined with baking paper. Refrigerate until firm.