Elements:
- two eggs
- 1 stick unsalted butter (125 g)
- 125 grams white flour
- 125 grams currants
- 125 grams white sugar
- vanilla
Guidelines:
- Break the eggs into a bowl and whisk them. Don’t whisk them to a froth. Just wisk them easy in the bowl. In this case it is best underdone than overdone.
- Then combine all ingredients together in a large enough container. As the mixture might be tough to merge with a spoon, there is no objection to using your hands to bring together all the components.
- once you have finished doing that, continue with the pudding bag. Soak the cotton sq. in warm h2o and wring it dry. Lay it flat on your area of preparation and flour the nicely. This will give it a moist coating of flour on the cloth which is essential to taking away the pudding from the bag later on. Shake off excess flour.
- Now dump the pudding combination in the heart of the fabric. The combination will not be too “unsteady” and will continue to lay upright in a blob. Obtain the corners and edges of the fabric up close to the mixture to form the “bag” all around the pudding and tie off the pudding. Make allowance for some rising (the eggs) and some inflammation throughout the cooking process. So don’t tie the bag totally tight but leave some space amongst the string and the pudding. If you do it correctly, the pudding will have the kind of a flattened orb, corresponding to the exact size you have left in the bag. If you leave way too much space, the pudding will sag.
- Make a loop in the string, almost like a handle, so you can remove the bag from the hot water with a spoon once it is done cooking. The loop is a must. Also, tie the knot close to the bag so it can be effortlessly untied.
- Boil in a bag for one hour.
- It is ok to keep adding water for the duration of the cooking, but don’t stop boiling at any time.
- Serve the pudding with warm custard.