Baby Puds Recipe
Ingredients
| 8 oz/225 g butter or margarine | ||
| 4 oz/100 g light soft brown sugar | ||
| 4 oz/100 g muscovado sugar | ||
| 3 eggs, size 5 | ||
| 3 oz/75 g self-raising flour | ||
| 8 oz/22S g currants | ||
| 8 oz/225 g sultanas | ||
| 8 oz/225 g raisins | ||
| 8 oz/225 g chopped dates | ||
| 1 lb/450 g seedless raisins | ||
| 4 oz/100 g no-need-to-soak apricots, chopped | ||
| Ground cinnamon | 1 Teaspoon | |
| Mixed spice | 1 Teaspoon | |
| Grated rind and juice of 1 orange | ||
| Golden syrup | 2 Tablespoon, warmed | |
| Breadcrumbs | 9 Ounce | |
Directions
Cream fat with the sugars until light and fluffy, then beat in eggs alternately with the flour.
Add the dried fruit and mix thoroughly.
Sprinkle in the spices and orange rind, mix well, then add the orange juice and syrup.
Fold in the breadcrumbs to give a fairly stiff consistency.
Have ready eight small squares of muslin or clean cloth.
Divide mixture between them, placing it in the centre of each.
Twist each cloth to encase the mixture completely, forming small round puddings.
Enclose each pudding in a square of foil and twist to seal.
Place in the top of a steamer, steam steadily for 3 hrs.
Cool, re-cover and store.
Steam for a further 1 hr before serving.
Alternatively use small dariole moulds.
Lightly grease moulds and line bases with greaseproof paper.
Add the dried fruit and mix thoroughly.
Sprinkle in the spices and orange rind, mix well, then add the orange juice and syrup.
Fold in the breadcrumbs to give a fairly stiff consistency.
Have ready eight small squares of muslin or clean cloth.
Divide mixture between them, placing it in the centre of each.
Twist each cloth to encase the mixture completely, forming small round puddings.
Enclose each pudding in a square of foil and twist to seal.
Place in the top of a steamer, steam steadily for 3 hrs.
Cool, re-cover and store.
Steam for a further 1 hr before serving.
Alternatively use small dariole moulds.
Lightly grease moulds and line bases with greaseproof paper.
Chef
