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December 1, 2016

Just Eat It: Tis the season to be jolly

This week’s… erm… less healthy, but well deserved, recipe from Franklins in East Dulwich marks the beginning of the festive season… cue Christmas Puds!

Ingredients

  • 12oz       White breadcrumbs
  • 12oz       Plain flour
  • 1tsp       Salt
  • 1/2tsp   mace, ginger, cinnamon, nutmeg
  • 12oz       Suet
  • 1lb          Soft brown sugar
  • 8oz         Candied peed
  • 12oz       Currents
  • 12oz       Sultanas
  • 11/4lb   Raisins
  • 8oz         Chopped apples
  • Orange (zest & peel)
  • Lemon (zest & peel)
  • 4tbsp     Brandy (plus extra for steeping)
  • Eggs
  • Milk to mix

Method:

  1. Macerate the currents, sultanas and raisins overnight in brandy
  2. Add everything up to and including the apples in a bowl and mix
  3. In a separate bowl, mix the fruit, juice, zest, brandy and eggs, then add to the dried mixture
  4. Mix with milk to a dropping consistency
  5. Grease dariole moulds and fill with the mix
  6. Cover with greaseproof paper and foil
  7. Cook in a bain marie at 180 degrees in the oven for around 2.5hours