THE WOLSE­LEY’S CHRIST­MAS PUD­DING

Makes 4 to 6 small pud­dings

Town & Country (UK) - - TASTE -

IN­GRE­DI­ENTS 250g Bram­ley ap­ples, grated · Zest of one le­mon · 150g dried cur­rants · 150g dried sul­tanas · 150g dried prunes, chopped · 175ml dry sherry · 125ml brandy · 50ml honey · 150g vegetable suet · 150g soft dark brown sugar · 3 medium eggs · 125g fresh bread­crumbs · 100g plain flour · 10g bak­ing pow­der · 5g ground cloves · 10g ground cinnamon

METHOD

Mar­i­nate the grated ap­ples, le­mon zest and dried fruit with the sherry and brandy. Cover and place in the fridge for two weeks. Com­bine all the re­main­ing in­gre­di­ents in a large bowl and fold in the mar­i­nated fruit. Fill your moulds three-quar­ters full and cover with a layer of grease­proof pa­per and two lay­ers of foil, big enough to hang over the sides. Tie the tops with butcher’s string.

Place the pud­dings in a tall, heavy-based pan and fill with enough hot water to come three-quar­ters of the way up the moulds. Cover and gently steam for up to six hours. Add ex­tra water oc­ca­sion­ally as re­quired.

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