New college pudding with sweet white sauce

Method

1. Mix the breadcrumbs, currants, suet and nutmeg together.

2. In another bowl, mix the eggs, sherry, sugar and pinch of salt together.

3. Gradually stir the egg mixture into the breadcrumb mixture to make a stiff dough.

4. Form the dough into shapes about the size of a large egg and flatten them slightly. Leave them to rest in a cool place for about 15 minutes.

5. Melt the butter in a large deep frying pan and fry the puddings until golden brown, turning regularly. Remove and sprinkle with caster sugar.

6. Serve with the basic white sauce that has been sweetened with a tablespoon of vanilla sugar and flavoured with a dash or two of Somerset brandy. Add 1 tablespoon of cream to finish it off.

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Ingredients

150g dried breadcrumbs
25g currants
100g suet
pinch Nutmeg
1 egg, beaten
2 tbsp Sack, or sweet sherry
2 tbsp Sugar
pinch Salt
450g unsalted Butter, for deep frying

To serve

600ml basic white sauce, (unsalted)
1 tbsp vanilla sugar
1 tbsp Cream
Somerset brandy, to taste

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