Directions: |
Directions:In a bowl, whisk together milk and egg. Stir in mincemeat until evenly blended. In another bowl, combine bread crumbs, flour, sugar, baking soda and salt. Add suet or cut in butter using a pastry blender or two knives to make fine crumbs. Stir in mincemeat mixture until combined.
Pour into a well-greased 6-cup (1.5 L) pudding mold or heatproof bowl. Cover with lid or foil tied with string. Place mold on rack in large saucepan or pot. Pour in boiling water to reach two-thirds up sides of mold. Cover and steam, adding more boiling water to pot to retain the level, for about 2 1/2 hours or until tester inserted in centre comes out clean.
Let cool slightly, then turn out of mold and let cool completely. Wrap well and store in refrigerator. (Pudding can also be made ahead and frozen.) To reheat: Place pudding back in mold, cover with lid or foil tied with string. Place in pot with boiling water (same directions as above) and steam for 1 hour or until hot. Or place pudding in microwave-safe bowl, cover and microwave at Medium (50% power) for 5 to 7 minutes or until hot.
Vanilla Sauce
In a saucepan, melt butter over medium heat. Blend in flour, stirring constantly until bubbly. Add enough hot milk to form a paste. Gradually stir in remaining milk, stirring constantly, until smooth and thickened. Add sugar and stir until dissolved. Place yolk in bowl and stir in about one-quarter of hot milk mixture, whisking constantly, until smooth.
Return egg-yolk mixture to saucepan and whisk over low heat for 1 minute or until thickened. Remove from heat and add vanilla. Let cool slightly. Serve sauce warm over hot pudding. (Sauce can be made ahead, covered and refrigerated; reheat just before serving.) |
This recipe for Murray's Steamed Pudding is from