RCI-DS.001.0288.001
Sloe pudding
Sloe pudding from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- sloes200 g
- blackberry jam1 tbsp
- unsalted butter175 g
- soft light brown sugar150 g
- eggs3 largebeaten
- sloe gin2 tbsp
- self-raising flour235 g
- salt1 pinch
- caster sugar1 unitto taste
- sweetened whipped cream1 unitto serve
Method
1
Pick over and wash the sloes, then place in a pan and just cover with water.
2
Bring to the boil and simmer gently on the stove until the sloes break down and become pulpy.
3
Drain and rub through a sieve into a clean pan.
4
Discard the stones, reheat the sloes and sweeten to taste with caster sugar.
5
Leave to cool.
6
Butter a 2-litre pudding basin and place a disc of baking parchment in the bottom.
7
Mix 2 heaped tablespoons of the sloes with the blackberry jam.
8
Spoon the mixture into the base of the basin and smooth up the sides a little.
9
Cream the butter and sugar together until pale and fluffy.
10
Beat in the eggs a little at a time, then add the gin.
11
Sieve the flour and salt together and fold into the butter and egg mixture.
12
The mixture should be of a dropping consistency: if it's a little dry mix in a little milk to slacken it.
13
Spoon on top of the jam in the basin and level off with a spatula.
14
Cover with a disc of buttered parchment, then with pleated foil and steam for 1½ - 2 hours.
15
When cooked, turn onto a serving plate and leave to stand for a few minutes before unmoulding.
16
Serve with sweetened whipped cream.