Saxon Sunday Pudding
Saksische Zondagspudding
200g (7oz) Flour
125g (4˝oz) Butter
125g (4˝oz) Sugar
100ml (3˝floz) Milk
85g (3oz) Raisins
25g (1oz) Currants
25g (1oz) Candied Peel
4 Eggs
2 tbsp Brandy
Vanilla Essence
Seperate the eggs and cream with the butter until light and creamy.
Add the sugar and a few drops of vanilla essence.
Sift the flour in a little at a time, srirring well.
Whisk in the milk.
Add the raisins, currants, candied peel and brandy.
Beat the egg whites until stiff and fold into the mixture.
Turn out the pudding out onto a plate and serve with a fruit compote.
Pour the mixture into the buttered basin.
Cover with pleated greaseproof paper and foil, then tie securely.
Place in a saucepan of boiling water and steam for about 1˝ hours, topping up the water as necessary.
Turn out the pudding out onto a plate and serve with a fruit compote.
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