Cucumberland Rum Pudding
When the pudding is unmoulded, it looks innocuous and not particularly interesting, but secreted in the centre is a wonderful, fragrant moist filling that oozes out as the pudding is cut.
INGREDIENTS:
175 G/6 oz UNSALTED
BUTTER, DICED
350 G/ 1 2 OZ PLAIN FLOUR
1 TSP BAKING POWDER
100 Gi31/2 07. LIGHT
MUSCOVADO SUGAR
1 EGG, BEATEN
5 TBSP MILK
FEW DROPS VANILLA ESSENCE
FILLING:
85 G/3 OZ PLUMP RAISINS
25 Gil OZ CANDIED PEEL
2 TBSP RUM
55 G/2 oz UNSALTED BUTTER,
SOFTENED
70 G/21/2 OZ LIGHT
MUSCOVADO SUGAR
1/2 TSP GROUND CINNAMON
DIRECTIONS:
Leave the raisins and peel for die filling to soak in the ruin for several hours.
Butter a 1.2 litre/2 pint pudding basin. Fill a large saucepan three-quarters full with boiling water, place over a high heat and return to the boil.
Rub the butter into the flour and baking powder until the mixture resembles breadcrumbs, then stir in the sugar, egg, milk and vanilla essence.
Place two-thirds of the mixture in the basin. With the back of a spoon, spread evenly over the base and sides to within 5 cm/2 inches of the top.
Beat all the filling ingredients together until well blended. Spoon into the basin. Cover with the remaining pudding mixture, cover the basin and steam for about 11/2-1 3/4 hours until the pudding feels springy to the touch.
Turn out onto a warmed serving plate.
