- 1 cup seedless raisins 250 mL
- 1⁄2 cup finely chopped mixed candied fruit 125 mL
- 2 tbsp chopped candied orange peel 25 mL
- 2 tbsp chopped candied ginger 25 mL
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 1⁄2 cup brandy or dark rum (approx.) 125 mL
- 3⁄4 cup all-purpose flour 175 mL
- 3⁄4 cup fine dry white bread crumbs 175 mL
- 2 tbsp ground toasted blanched almonds 25 mL
- 1 tsp ground cinnamon 5 mL
- 3⁄4 tsp baking powder 3 mL
- 1⁄4 tsp freshly grated nutmeg 1 mL
- 1⁄4 tsp salt 1 mL
- 3⁄4 cup packed brown sugar 175 mL
- 1⁄2 cup butter or margarine, softened 125 mL
- 2 eggs
- 2 tbsp light (fancy) molasses 25 mL
- 1. In a bowl, combine raisins, candied fruit, orange peel, candied ginger and orange and lemon zests. Add brandy and stir well. Set aside for 1 hour.
- 2. In a separate bowl, mix together flour, bread crumbs, almonds, cinnamon, baking powder, nutmeg and salt. Set aside.
- 3. In a clean bowl, beat brown sugar and butter until creamy. Beat in eggs and molasses until incorporated. Stir in soaked fruit mixture. Add flour mixture and mix just until blended. Spoon batter into prepared dish. Cover tightly with plastic wrap and let stand in refrigerator for 1 week, spooning additional brandy over the top two or three times in 1-tbsp (15 mL) increments.
- 4. Remove plastic wrap. Cover tightly with foil and secure with a string. Place dish in slow cooker stoneware and pour in enough boiling water to reach 1 inch (2.5 cm) up the sides of the dish. 5. Cover and cook on High for 4 hours, until a toothpick inserted in the center of the pudding comes out clean. Serve hot.
- An English pudding basin is actually a simple rimmed bowl, most often white, that comes in various sizes. The rim is an asset as it enables you to make a seal with foil, which can be well secured with string or an elastic or silicone band. A small ovenproof mixing bowl can be substituted.
Judith Finlayson http://judithfinlayson.com/