| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Irish |
Sainsbury6 |
8 |
servings |
INGREDIENTS
| 150 |
g |
Self-raising flour; (5oz) |
| 1 |
ts |
Baking powder |
| 1 |
|
Rounded teaspoon ground mixed spice |
| 50 |
g |
Butter; softened (2oz) |
| 2 |
|
Eggs; (large) |
| 75 |
ml |
Black treacle; (3fl.oz) |
| 110 |
ml |
Irish stout; (4fl.oz) |
| 2 |
tb |
Dark rum; (optional) |
| 75 |
g |
Bramley cooking apple; peeled, cored and |
|
|
; finely diced (3oz) |
| 25 |
g |
Chopped roasted hazelnuts; (1oz) |
| 175 |
g |
Currants; (6oz) |
| 1 |
|
411 gram jar luxury mincemeat; (14 1/2 oz) |
|
|
Grated zest of 1 orange and 1 lemon |
| 8 |
|
Individual metal or foil pudding basins |
INSTRUCTIONS
Sift the flour, baking powder and spice into a large bowl. Add the butter
and eggs.
Place treacle in a measuring jug, add the stout and rum if using,
alternatively, add an extra 2 tablespoons of stout. Pour into the flour
mixture and mix all the ingredients well together.
Next add the apple, nuts, currants, mincemeat and grated orange and lemon
zest.
Mix together with a spoon and then divide the mixture equally between the 8
well-buttered pudding basins.
Cover each basin with a small circle of buttered greaseproof paper,
following with a square of foil, large enough to fold under the edges of
the basins, using a ''pleating'' motion to seal.
Place the basins into a shallow roasting tin. Place in a preheated oven
180° C, 350° F, Gas Mark 4 and pour 1cm ( 1/2 inch) boiling water into the
roasting tin. Bake for 45-50 minutes, allow to cool in the basins for 10
minutes, then carefully run a knife around the edge of the puddings to turn
out onto a serving plate.
Delicous served hot or cold with brandy butter, cr.me frâiche or double
cream.
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