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pudding
You will need:
200g self raising flour
75g shredded vegetable suet
250g caster sugar
30g fresh Ginger
1 egg
6 tbsp milk
500ml water
2 large oranges
1 tsp All spice
1tsp Cinnamon
1 vanilla pod
butter for greasing bowl
medium mixing bowl
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Pour the water in a pot, add 150g of the sugar,
add the juice of one orange, dice the orange skin and
also add. Peel the ginger, roughly dice the flesh and
add to the water. De-seed the vanilla pod and add
the skin but leave the seeds somewhere safe for now.
Bring the whole thing to the boil, then simmer till the
liquid had reduced to by half. Once reduced blend well
and pass the liquid thru a sift to remove all the lumps.
Return to the heat and reduce to a till it gets thick
but still runny.
Allow to cool completely and it will thicken to the
texture of honey.
Once cooled, it if is to thick then add water and return
to the heat for a minute. If the caramel is to thin then
return to heat the and reduce.
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Sift the flour into a mixing bowl. Add the vegetable suet, 100g sugar, cinnamon, all spice,
and the seeds from the vanilla pod then mix well.
Add the beaten egg, milk and mix till it comes together to form a sticky wet dough.
Add more milk if it is needed. Place in the fridge for now.
3. Cooking and serving
Grease the bowl well.
Slice the oranges finely and place one slice on the bottom of the bowl and the
rest around the sides. Pour the orange and ginger syrup into the bottom of the bowl.
Add the sponge mix to the bowl, the mix should be around an inch from the top of the bowl.
Cover the bowl with grease proof paper and seal by tying string tightly round the rim.
Place in a pot, pour water in till it reaches half an inch under the rim of the bowl.
Bring to the boil then simmer for 1 hour 30 minutes.
Once cooked remove the grease proof paper, place a plate on top, turn upside down and
give a gentle shake. The steamed pudding should slide out with ease but be careful as
the syrup will be extremely hot.
Serve warm with cream, ice-cream or custard.
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