Fruity Pudding Cake
READER'S DIGEST ASSOCIATION, INC.Serves 8
Prep Time: 20 minutes
Cook Time: 2 hours, 15 minutes
• 2/3 cup butter, at room temperature, chopped
• 3/4 cup sugar
• 2 teaspoons finely grated lemon or orange zest
• 2 eggs
• 2 1/2 cups self-rising flour, sifted
• 1/2 cup milk
• 1 teaspoon McCormick's Pure Lemon Extract
• 1/2 cup golden raisins
• 3/4 cup dried cranberries or raisins
• custard, cream or vanilla ice cream, to serve
1. Grease and flour a 7-cup pudding mold. Cut a sheet of foil and a sheet of baking parchment or greaseproof paper about 16 inches long. Lay the paper onto the foil, then fold to create a 2 inch pleat down the center.
2. Using an electric mixer, beat the butter, sugar and citrus zest until light and creamy. Add the eggs, one at a time, beating well. Using a large metal spoon, fold in half the flour, all the milk and extract and then the remaining flour. Fold in the fruit.
3. Spoon the mixture into the pudding mold. Place the paper and foil, paper side down, over the mold. Tie kitchen string securely around the side of the mold to seal the paper and foil (just under the lip if it has one). Place a trivet or upturned saucer in a large stockpot, sit the pudding mold on the trivet and pour enough boiling water into the pot to come two-thirds up the side of the mold. Cover with a lid and cook over a medium heat for 2 1/4 hours, topping up with boiling water as needed.
4. Carefully remove the pudding mold from the pot, then remove the foil and paper. Place a serving plate over the mold and invert to turn out the pudding. Serve with custard, cream or vanilla ice cream.
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