Three-in-one mix boiled pud­ding

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 10 PREP AND COOK TIME 6 HOURS 45 MIN­UTES (+ STAND­ING AND COOL­ING TIME)

To boil the pud­ding, you will need a 60cm square of un­bleached cal­ico. If the cal­ico has not been used be­fore, soak it in cold wa­ter overnight. The next day, boil it for 20 min­utes, then rinse in cold wa­ter. You will also need 2.5 me­tres of kitchen string. The pud­ding can also be steamed by fol­low­ing the Test Kitchen tips on the op­po­site page.

4¼ cups Three-In-One Ba­sic Fruit Mix (see recipe, pre­vi­ous page) 185g but­ter, melted 2 eggs, beaten lightly 3 cups (210g) lightly packed stale bread­crumbs 1 cup (150g) plain flour, plus ex­tra

1 Place ba­sic fruit mix in a large bowl. Stir in but­ter, eggs, bread­crumbs and sifted flour. 2 Fill a boiler three-quar­ters full with hot wa­ter; cover, bring to the boil. 3 Have ready 2.5 me­tres of kitchen string and an ex­tra ¾ cup (110g) plain flour. Wear­ing thick rub­ber gloves and us­ing tongs, dip pre­pared pud­ding cloth into boil­ing wa­ter; boil for 1 minute. Re­move cloth from wa­ter; squeeze ex­cess wa­ter from cloth. Work­ing quickly, spread the hot cloth on a bench. Rub the ex­tra flour into cen­tre of the cloth to cover an area of about 40cm in di­am­e­ter; leave the flour a lit­tle thicker in cen­tre of the cloth where the “skin” on the pud­ding will need to be thick­est. 4 Place pud­ding mix­ture in cen­tre of cloth. Gather the cloth evenly around pud­ding, avoid­ing any deep pleats; pat into a round shape. Tie cloth tightly with kitchen string as close to mix­ture as pos­si­ble. Knot the cor­ners of cloth to­gether to make pud­ding eas­ier to re­move from the boiler. 5 Gen­tly lower pud­ding into the boil­ing wa­ter. Tie the free ends of the string to han­dles of the boiler to sus­pend the pud­ding. Cover boiler with a tight-fit­ting lid; boil rapidly for 6 hours. Re­plen­ish the boil­ing wa­ter as needed to main­tain boil and wa­ter level – there must be enough boil­ing wa­ter for the pud­ding to be im­mersed at all times. 6 Un­tie pud­ding from the han­dles. Place han­dle of a wooden spoon through the knot­ted string loops to lift the pud­ding from the wa­ter. Don’t put the pud­ding on the bench; sus­pend it from the spoon on the rungs of an up­turned stool. The pud­ding must be sus­pended freely. If the pud­ding has been cooked cor­rectly, the cloth will start to dry in patches within a few min­utes. Hang pud­ding for 10 min­utes. 7 Place the pud­ding in a bowl, cut string; gen­tly peel away cloth to un­cover about half the pud­ding. Scrape the ‘skin’ back onto the pud­ding with a pal­ette knife, if nec­es­sary. In­vert the pud­ding onto a plate and con­tinue to peel off the cloth com­pletely. Stand the pud­ding for at least 20 min­utes or un­til the “skin” darkens and the pud­ding be­comes firm, be­fore cut­ting to serve. Suit­able to freeze. But­ter suit­able to mi­crowave.

Three-in-one mix boiled pud­ding

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