Serves 8
Can be made 2 or 3 days beforehand.
Ingredients:
100g ready to eat dried mango
100g ready to eat dried figs
125g ready to eat dried cranberries
200ml vegetarian fino sherry
100g light vegetarian suet
100g white breadcrumbs
100g light muscovado sugar
50g plain flour
1 ½ tsp cardamom seeds, lightly crushed
25g pecan nuts, finely chopped
1 large orange, zest and juice
2 large free range eggs, lightly beaten
15g butter (for greasing)
Method:
1. Cut all the dried fruit into small dice (kitchen scissors can be
less messy than using a knife) and place in a shallow bowl. Pour over
the sherry and leave to soak for 1 hour, stirring from time to time.
2. Combine the suet, breadcrumbs, sugar, flour, cardamom and nuts in
a large bowl. Add the orange zest, juice and eggs to the marinating fruit
and then combine with the dry ingredients, mixing well.
3. Grease a 1 litre pudding basin and line the base with baking parchment.
Spoon the mixture into the basin and level the top. Cover with baking
parchment, pleated to allow for expansion, then cover with foil also
pleated and tie with string.
4.
Place an upturned saucer in a large saucepan. Stand the basin on top
and pour boiling
water
two-thirds up the sides of the basin. Bring
to the boil and simmer for 3 ½ hours topping up with boiling water
as necessary.
©
The Vegetarian Society – (recipe created by the Cordon Vert cookery
school) www.vegsoc.org.
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