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We always had one of these at Christmas, traditionally called a 'clootie' dumpling because they were boiled in white cloths. There are many recipes for clootie dumpling but I find this one easiest and not too rich.
I soak the fruit overnight in brandy or sherry, drain well and dust with flour to prevent fruit from sinking to bottom of pudding. P>Mix all ingredients and steam for 3 - 3 1/2 hours. I don't use a cloth. A bowl with a lid is fine (or cover it with greaseproof paper - quite a big bowl (3 pint)
Before serving, turn out and serve with hot custard (my favorite) and/or cream.
Can be made well ahead and stored to mature. Reheat in microwave.
Traditionally, small silver coins (threepenny pieces) were scattered in the dumpling for the kids but this would go against health and safety rules nowadays. :-(
Source: Many years ago from a co-patient in hospital.
By Skinnyjinny from Scotland
Cook very slowly at low/medium heat in a large electric fry pan. Stir often, adding more milk as rice absorbs it. Cook for 4-5 hours. Near the end of cooking, add 1 cup half and half instead of milk. Turn into a casserole dish and top with real butter (melted) and sprinkle with raisins and cinnamon and sugar. Keep warm in a very slow (250 degrees F) oven until serving. This is sinfully rich and very good.
This is a nice pudding and, as the title says, boozy. My husband is a teatotaler, but loves this. He says the flavour is lovely. I know it says Christmas pudding but it can be make at any time.
Total Time: To combine ingredients, about half an hour, plus standing time f
Yield: 1 large pudding
Source: Hamlyn Complete Christmas Book. Present from my daughter some years ago.
Sultanas are also known as golden raisins.