Plum pudding revival

Nana's plum pudding again! orange rhubarb, fruit toast, lemon curd, lemon curd ice cream.

I have regigged the method since yesteryear

Nana's Plum pudding recipe.

110g sago
30g melted butter
600g milk
160g castor
410g currents/ mix of raisins saltanas etc.
100g brandy ideally, rum, whisky or milk
200g bread
1 tsp bicarb sod
1/2 tsp salt

2 eggs

1 lemon rind
1 orange rind

If your organized, A week before soak the fruit in the brandy.

Set up yir food processor/ blender, weigh out all your ingredients.

In a Pot bring sago, milk, sugar and butter to the simmer cook, whilst stirring for 30 odd minutes or until pearls are translucent.

(Meanwhile put your bread and bicarb in the blender and make fine breadcrumbs)

Remove tapioca from heat then Stir in boozy fruit, and rinds, now stir in the bread crumbs. Whisk eggs a little first, then mix them in too, give the batter a good stir.
Put a shilling into the bowl what you want to cook it in, pour in the batter, wrap liberally in clingfilm, steam in a pot for 60-90 min or so. Should spring back once cooked.

Cut and microwave for a bit,
Serve with lemon curd and double cream


Lemon curd

200g lemon juice
200g castor sugar
200g butter
4 whole eggs

Heat lemon juice and butter and half the sugar in a pot until it reached the simmer and all butter had melted
Put eggs and remaining sugar in a heatproof bowl and whisk until combined. Slowly ladle and whisk in lemon butter into eggs Until all combined.
Return all ingredients back to pot and cook on low intill mixture reaches 80c or coats the back of a spoon Strain through a sieve and reserve for later.