Nan's Light Orange and Lemon Steamed Pudding
Ingredients
6 slices stale white toast bread
1 cup orange juice
1/2 cup currants
1/2 cup sultanas
1/2 cup raisins
1/2 cup sugar
2 tablespoons cornflour
100g butter
1 teaspoon vanilla essence
1 teaspoon natural lemon essence
3 eggs
Description
This is one of those wonderful old-fashioned puddings that need rediscovering as we seek the great flavours our ancestors enjoyed when they had a waste-not, want-not edict for life.
Serves 4-6
Method
Leave crusts on bread and cut slices into 1.5cm cubes. Place in a mixing bowl. Pour juice over bread. Beat bread with a knife to break up the cubes. Mix in the currants, sultanas, sugar and cornflour.
Melt butter and add to bread mixture with vanilla and lemon essences. Separate eggs and beat egg yolks into bread mixture until combined. Beat egg whites until stiff peaks form and fold in.
Spoon mixture into a well-greased, 4-cup-capacity pudding bowl. Cover with a layer of baking paper and foil and tie tightly with string. Roll paper edges under and press into outside of bowl. This is important to prevent steam getting into the basin while the pudding is cooking.
Place bowl on an inverted saucer in a large saucepan. Fill saucepan with boiling water to come halfway up the sides of the bowl. Bring to the boil then reduce heat to simmer for 1 3/4 hours. Remove pudding from saucepan. Run a knife around the outside of the pudding and turn onto a serving plate. Serve warm with custard.
Categories
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