Spiced steamed puddings Recipe

Name: Spiced steamed puddings
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: Serves 6
Ingredients: 75g butter, chilled, plus extra for greasing; Good dollop of golden syrup, plus extra for drizzling; 300g mixed dried fruit; Grated zest of 1 orange and 1 lemon, plus a squeeze of juice from both; 75ml brandy; 200g self-raising flour; 1 tsp baking powder; 75g shredded suet; 100g soft light brown sugar; 2 tsp ground cinnamon; 2 tsp ground mixed spice; ¼ tsp ground cloves; 2 large free-range eggs; 2-3 tbsp milk to bind; Ingredient ending

Ingredients

75g butter, chilled, plus extra for greasing
Good dollop of golden syrup, plus extra for drizzling
300g mixed dried fruit
Grated zest of 1 orange and 1 lemon, plus a squeeze of juice from both
75ml brandy
200g self-raising flour
1 tsp baking powder
75g shredded suet
100g soft light brown sugar
2 tsp ground cinnamon
2 tsp ground mixed spice
¼ tsp ground cloves
2 large free-range eggs
2-3 tbsp milk to bind
Ingredient ending

PREP TIME 10m	COOK TIME 2h	TOTAL TIME 2h10m
YIELD Serves 6

Instructions

Generously butter a 1 litre pudding basin and line the base with baking paper. Pour in the golden syrup.
Place the dried fruit in a pan with the orange and lemon zest and juice, and the brandy, then bring to the boil. Reduce the heat, simmer gently for 1 minute, then set aside to cool and allow the fruit to plump up.
Sift the flour and baking powder into a bowl with a pinch of salt. Rub the butter into the flour with your fingers until it resembles breadcrumbs. Stir in the suet, sugar and the spices, then stir in the soaked fruit.
Add the eggs and stir together using a flat-bladed knife, drizzling in a little milk as you go until you have a soft dough.
Spoon the mixture into the pudding basin and smooth the top. Make a pleat in the centre of a large sheet of baking paper, put over the pudding basin and secure with string. Cover with a layer of pleated foil and secure with more string, tying two pieces across the top to form a handle.
Put the pudding basin into a large pan with a small upturned saucer underneath. Pour boiling water around the sides until it comes halfway up the basin, but doesn’t touch the foil and paper. Cover with a tight-fitting lid, place over a high heat and return to the boil. Reduce to a simmer and cook for 2 hours.
Remove the basin from the pan and stand for 10 minutes before turning the pudding out onto a plate. Drizzle with the extra golden syrup and serve with lots of vanilla custard.