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| 1. The tools you will need, calico pudding cloth, strainer, hook, basins, large boiler | 2. Prepare the fruit in a large bowl as the recipe directions and leave overnight to develop flavours. Remove butter from 'frig to soften. | 3/4 fill the boiler and place on heat | .Place the pudding cloth in the boiler to heat. | 3.Lightly mix the butter (room temp) and brown sugar with a wooden spoon . |
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| 4.Add the golden syrup | 5.Lightly hand whisk the eggs | Add the flour, spices and crumbs | 8. Mix thedry ingredients through the fruit | 9. Add the butter mix to the fruit |
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| 10. Add the eggs | Mix with a wooden spoon to combine all ingredients |
The mixture should support the standing wooden spoon | Remove the hot cloth with tongs and drain. |
Spread quickly over a bowl or colander. |
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| Sprinkle liberally with rice flour, make sure the cloth is well covered as this is the skin of the pudding that prevents water entering the pudding | Scrape the mixture into the floured cloth, | Place a small piece of foil at the top where the tie will be. | Gather up the cloth and allow a finger of space before tying securely with several rings of string. Make a loop for hanging. | Make sure the water is boiling rapidly then lower the pudding into the water, replace the lid and keep boiling for the given number of hours depending on size of pudding. |
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If you wish to flame the pudding, Warm some spirit before pouring over the pudding to light. |
This recipe is in the |
Hang the pudding until ready for use
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Boil up again before carefully removing the cloth.
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