...mine are in the oven.
I've cut & pasted this recipe from last year coz it's a good one, and easy
By Slubberdegullion on Sat 24-Nov-07 14:04:57
Right I'll do the full GH keeping one now (for you to copy and paste at your leisure)
800g luxury mixed dried fruit
Finely grated zest and juice of 1 large orange
Half a pint of Brandy, Contreau or Grand Marnier
3tbsp black treacle
1 large cooking apple, grated
50g each breadcrumbs and plain flour
1tbsp ground mixed spice
100g blanched almonds, chopped
2 large eggs, beaten
125g unsalted butter, well chilled.
1.
Put dried fruit, orange zest and juice, treacle and brandy (or whatever liqeur you are using) into a large mixing bowl.
Mix well. Cover. Leave to stand for 1-2 hours or overnight.
2.
Preheat oven to 180 (160 fan) Gas mark 4.
Grease a 1.8litre (3 and a half pint) pudding basin
or
Two 900ml (1 and a half pint) pudding basins.
Line the base with a circle of greaseproof paper.
Add apple, breadcrumbs, flour, spice, almonds and eggs to the soaked fruit.
Grate the butter over the mixture.
Stir with a wooden spoon until mixed.
3.
If you want to add coins or trinkets, sterilise in boiling water, and pop them in.
Spoon mixture into basin(s) and level the surface.
Cut our 2 squares of greasproof paper measuring 30.5cm (28cm if you are using the smaller basins).
Put one on top of the other and fold a pleat down the middle.
Position over the basin and tie securely under the rim with string - you might need some help with the tying.
(addit by slubber - you absolutely need help, that or a varied and energetic vocabulary of profanities)(addit by Chippy - fix it with a rubber band first, tie the string and then remove the rubber band).
4.
Stand the basin in a sturdy, deep sided roasting tin.
Pour in 1.7 litres of boiling water.
Cover the basin with a circle of foil, pressing it down around the rim.
Cover the whole tin witha large piece of foil and secure the edges.
Carefully transfer the whole thing to the oven and cook for 6 hours (or 3 hours 15min - 3 and a half hours for the 2 smaller puddings).
You don't need to top up the water.
5.
Remove basin from the tin and leave the pudding to cool.
Remove wrappings and turn the pudding onto a plate, keeping the greaseproof paper circle on the top.
Wrap in clingfilm and a double layer of foil.
Store in a cool, dry place.
- To Reheat.
Put pudding back in basins.
Cook pudding in the oven, as before for 1 and a half hours
or
Put the basin on a heatproof saucer in a pan. Pour in enough water to come halfway up the sides of basin, then cover and steam gently for 2 hours.
Reheat the smaller puddings for 1 hour 15mins - 1 and a half hours.
This recipe cannot be rehated in the microwave.
Ta daaaaaaaaaaaa
It's very nice. And the smell in your house tomorrow....it's a good smell (unless you forgot to remove the rubber band...)