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College Pudding With Brandy Butter

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Ingredients
  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)
  Egg 1
  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)
  Brandy 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
4

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