English Pudding
I have always made English Pudding or Figgie Pudding with suet, which is almost impossible to find. I found this recipe, with some modifications, in a Lynchburg Humane Society charity cookbook which does not require suet. It keeps well, is light and fluffy and delicious.
3 cups mixed dried fruit (I use a combination of dried cherries, rasisins, dates, figs and apricots , I do not use candied fruit.)
9 fluid ounces light maple syrup
5 ounces butter
9 fluid ounces brandy
1 teaspoon baking soda
1/2 teaspoon salt
11 ounces flour
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 teaspoon cinnamon
2 eggs beaten
Combine fruit, syrup, butter and brandy in a saucepan and bring to a boil, simmer 5 minutes and cool completely.
Stir in baking soda and salt. Combine flour, baking powder and spices and add to mixture; stir in eggs. Pour into greased mold; cover tightly with large piece of heavy duty foil, lunch box wrapped on top and ends. Place on a rack over water; cover and steam for about 2 1/2 hours. Unwrap and unmold, pour basting liquid over warm pudding.
Basting:
2 ounces brandy
2 ounces syrup
Heat together and pour over warm puddings
Allow to cool completely. Wrap tightlly and store in refrigerator for up to 2 months or longer basting every 2 weeks with a bit of basting liquid. To serve, steam for 30 minutes, place on elevated cake plate, pour 1 tablespoon lighted brandy over top. Pull apart with two forks and place on individual serving plates with hard sauce on the side or serve room temperature with a selection of aged cheeses.