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Murray's Steamed Fruit Pudding
Outstanding Traditional Dessert |
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1/3 cup Milk (75 ml)
1 Large Egg
1 cup Mincemeat (250 ml)
1/2 cup fine dry bread crumbs (125 ml)
1/3 cup all purpose flour (75 ml)
1/4 cup granulated sugar (50 ml)
1/2 tsp. baking soda (2 ml)
1/2 cup finely shredded beef (125 ml)
suet or 1/4 cup butter (50 ml)
Pinch salt
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In a bowl mix together the butter and milk and add the egg.
Stir in Mincemeat.
In another bowl combine bread crumbs, flour, sugar, baking soda and salt.
Stir in Mincemeat mixture until combined
Pour into a well greased six cup pudding mould (I use a pyrex bowl placed inside a pasta pot) Cover with lid or foil tied with string
Pour in boiling water to reach 2/3 up to sides of mould.
Cover and steam adding more boiling water to pot to retain the level for 2 1/2 hours or until tester comes out clean.
Let cool slightly then turn out of mould and let cool completely.
Wrap well and store in refrigerator (pudding can be frozen).
TIP: To reheat place pudding back in mould and steam for one hour or until hot or place in microwave safe container and heat at 50% power for five minutes or until warm.
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Preparation Time: 3 hours |
Serves: 10 |
| Recipe Origin: Canada |
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Submitted by: |
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Jon Simon
Quebec
Canada |
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| This recipe has been viewed 7147 times. |
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