November 7, 2009

I’ve been making this recipe for many years, adapting it from a recipe that I first saw in a newsletter from the Scotch Malt Whisky Society. This goes a long way to explaining the amount of whisky involved.

I have no idea who the Brockless family where but I’m immensely grateful to them.

Makes two 2lb puddings

Ingredients

• ½ lb Stoned raisins (Valencias)
• ¼ lb Sultanas
• ¼ lb Currants
• ¼ lb Cut mixed peel
• ¼ lb Whole glacé cherries
• 10 oz Demerara sugar
• 1 large carrot, grated
• 6 oz Plain flour
• ¼ lb Whole blanched almonds
• ¼ lb Breadcrumbs
• ¼ lb Suet or grated butter (unsalted)
• ¼ oz Mixed spice
• ½ tsp Fresh ground nutmeg
• ½ tsp Ground ginger
• ½ tsp Ground cinnamon
• Rind of one orange
• Juice of half orange
• Rind of one lemon
• Juice of half lemon
• 1 tsp Almond essence
• 1 tsp Vanilla essence
• 1 tsp Lemon essence
• 3 Large eggs, beaten
• 1½ tbsp Black treacle
• 1 Wineglass of malt whisky
• 1 Small bottle of malty beer (Grozet works very well)

Method

1. Mix the dry ingredients together, leaving out the almonds and the cherries.
2. Beat the eggs together with the essences, fruit juices, treacle and whisky. Mix into the dry ingredients and add the beer.
   
3. Cover this mixture and leave to stand overnight.
4. Add the cherries and almonds at this point (to keep their colour - they go brown if they are in the pudding mix overnight)
5. Put the mixture into well-buttered pudding basins. Cover with two sheets of well-buttered greaseproof paper and a tightly fastened layer of aluminium foil. Steam for six hours.
6. Once cooked, allow to cool then dry the inside of the basins. Seal the puddings in cling film and store in a cool place.
7. In early December, open the puddings and pierce the mixture with a skewer and add more whisky. Re-seal as before.
8. To reheat steam the puddings for two hours.
9. To serve, pour over a couple of table spoons of whisky and flame the pudding.

This is particularly nice served with Greek yogurt or Crème Fraiche.

Food&Drink


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