College Pudding With Brandy Butter
|Day old brown bread slices||3|
|Self rising flour||1⁄2 Cup (8 tbs)|
|Shredded suet||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Soft light brown sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Mixed dried fruit||2⁄3 Cup (10.67 tbs)|
|Chopped mixed candied peel||3 Tablespoon|
|Unsalted butter stick||1|
|Lemon rind||1 Tablespoon|
|Superfine sugar||1⁄2 Cup (8 tbs)|
Discard the crusts and make the bread into crumbs .
Put to one side.
Mix the flour, suet, spice, sugar, egg and milk to a soft dough .
Add the crumbs and mix until just incorporated.
Stir in the fruit and peel.
Put the mixture in a greased 1-quart pudding mold, cover with greased waxed paper, then cover again with foil.
Put into a saucepan with enough boiling water to come halfway up the sides of the mold.
Cover the pan with a lid and boil for 2 hours, adding more boiling water from time to time so that the pan does not become dry.
To make the brandy butter, cream the butter with the grated lemon rind .
With the motor running, add a little sugar and brandy alternately until completely incorporated.
Put into a serving dish and chill.
Turn out the pudding and serve with the chilled brandy butter.