Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud
- 50g butter, softened, plus extra for greasing
- 200g caster sugar
- zest 2 lemons or 2 limes or 1 grapefruit
- 100ml lemon, lime or grapefruit juice, or a mixture
- 3 large eggs, separated
- 50g plain flour
- 250ml milk
- icing sugar, for dusting (optional)
MethodGrease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed – it may look a little curdled. Scrape into a bowl. Boil the kettle.
- 175g each raisin, currants and sultanas
- 140g whole glacé cherry
- 50g mixed peel
- 50g whole blanched almond
- zest 1 orange and 1 lemon
- 1 medium carrot, peeled and finely grated
- 150ml brandy
- 50ml/2fl oz orange liqueur, such as Grand Marnier
- 175g light muscovado sugar
- 175g fresh white breadcrumb
- 125g self-raising flour
- 1 tsp mixed spice
- ¼ tsp grated nutmeg
- 175g butter, frozen
- 2 eggs, beaten
- butter, for greasing
- holly sprig, to decorate
- Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
- Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don’t forget to make a wish!
- Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.
- Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
- To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
- On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).
- 5 cups dried French Bread cubes*
- 1 cup blueberries
- 1/2 cup chopped pecans, toasted
- 1/3 cup flaked coconut, Toasted
- 2 Eggs, lightly beaten
- 2 1/4 cups milk
- 1/2 cup granulated sugar
- 1/4 cup butter, melted
- 1 tablespoon vanilla
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Blueberries (optional)
- Powdered sugar (optional)
- 1 recipe Blueberry Sauce
- Preheat oven to 350 degrees F. Spread bread cubes in an ungreased 2-quart square baking dish. Gently stir in 1 cup blueberries, pecans, and coconut.
- In a large bowl combine eggs, milk, granulated sugar, melted butter, vanilla, cinnamon, and nutmeg. Pour egg mixture evenly over bread mixture. Press lightly with the back of a large spoon to moisten all of the ingredients.
- Bake about 50 minutes or until top is evenly puffed and a knife inserted in the center comes out clean.
- Cool on a wire rack for 30 to 45 minutes. If desired, top with additional blueberries and sprinkle lightly with powdered sugar. Serve warm with Blueberry Sauce.
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons cooking oil
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- 3/4 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups boiling water
- Vanilla Ice Cream (optional)
- Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
- Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
- Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.