
From
The People's Cookbook
This steamy pudding was traditionally enjoyed after a long day hunting, but Irene Dunn recommends it for any occasion!
This steamy pudding was traditionally enjoyed after a long day hunting, but Irene Dunn recommends it for any occasion!
Hunting pudding
Method
2. Pour the mixture into the prepared pudding basin. Cover it with a double layer of greaseproof paper, making a folded pleat in the middle to allow for expansion. Tie the paper in place with string, and cover this with foil, also with a pleat across the centre.
3. Place the basin in a steamer basket set over boiling water. Cover and steam for 1 hour 30 minutes–2 hours until the pudding is firm to the touch; check the water level now and again to make sure the pan doesn’t burn dry. Serve with custard or double cream.
Prep:
20 min, plus 2 hrs soaking
Cook: 1 hr 30 min
Cook: 1 hr 30 min
Ingredients
225g sultanas1 large orange, finely grated zest and juice
115g self-raising flour
115g shredded suet
115g dark soft brown sugar
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 Eggs, beaten
splash Brandy, optional
custard or double cream, to serve
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