This is by no means the B-side of the pudding. The sweet pudding is utterly delicious and adorns any after-dinner table. Puddings are some of the most varied and satisfying dishes there are. This one broadly follows Recipe CXIII, but when the ingredients are added, it diverges greatly. I am once again giving you the basics; it's up to you what else you do with it.
Ingredients:
280g plain flour
80g vegetable suet, chilled and grated
50g frozen butter (but refrigerated enough so it is very hard is fine), also grated
1 egg, beaten
Some butter for greasing
Some cold water on standby, if necessary
Some whisky, rum or cognac
Cinnamon, five-spice, hazelnuts (roughly crushed as well as powdered), nutmeg, brown sugar, even honey - whatever takes your fancy
Instructions:
Put a large cauldron of water on a medium heat. Never forget to put something in the bottom so the pudding does not have direct contact with the fiery heat of the cooker. I use an upturned rice cooker base.
Grate the butter and the suet as in the last recipe. Mix all the ingredients together in a large bowl, with your own proportions.
Knead it all together well. Add some alcohol if you want. Butter the inside of a bowl and spoon in the ingredients.
By now your water should be boiling away, so put the bowl carefully into the pan so that it is no lower than half-way inside the water. Steam for three hours.
Turn the bowl upside down onto a plate. If it is properly cooked, it should fall out immediately.
Serve with custard (here is a good recipe:http://www.bbc.co.uk/food/recipes/how_to_make_custard_82327)
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