RECIPE OF THE DAY

YUM YUM PUDDING

Carina Contini is owner of Contini George Street, Edinburgh; Cannonball

Restaurant & Bar, Castlehill, Edinburgh; and The Scottish Cafe & Restaurant located at the gardens entrance of the Scottish National Gallery, Edinburgh.

For more information, visit: www.contini.com

Serves 6 - 8

Ingredients

400ml cold water

250g golden caster sugar 125g unsalted butter 3 tbsp treacle

2 tbsp ground cinnamon

2 tsp ground cloves

½ tsp ground mixed spice

750g dried seedless muscatel raisins, soaked overnight in brandy

150ml brandy

450g plain flour

3tsp bicarbonate of soda

A pinch sea salt

Icing sugar

A dash of brandy to set a light

Method

1 Before you start with the cake, soak the seedless muscatel raisins overnight in the brandy or marsala.

2 Place the water, sugar, butter, treacle, spices and fruit into a large pot and stir.

Very slowly bring it to the boil. Switch the heat off and allow the mixture to cool. It is vital the mixture is cool, but not cold, before you add the sieved flour, bicarbonate of soda and salt into the mixture. Stir well – this needs a bit of elbow grease.

3 Generously butter a large 1kg pudding bowl or plastic basin with lid. Place a circle of baking parchment at the bottom of the bowl to stop it sticking when you turn the pudding out.

4 Fill the bowl and cover with another circle of baking parchment and then either use the plastic matching lid or wrap a double layer of foil and parchment around the pudding and tie tightly with string.

5 Choose a large pot that the pudding will fit in and allow enough space to half-fill with water. Place a saucer at the bottom of the pot – this is an insurance policy if you forget to top up the water half way through the steaming. Steam for about three hours.

6 On Christmas day, repeat the steaming process and serve flaming with icing sugar and brandy and lots of lovely homemade custard or vanilla cream.