Frangelico Steamed Pudding

Frangelico steamed pudding

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Hey everyone, I hope you're having an amazing day today. Hello everybody, it's Jim, customary to my recipe page. Today, I will action you a way to make a distinctive dish, Frangelico steamed pudding. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Frangelico steamed pudding is one of the most favored of current trending meals on earth. It's enjoyed by millions daily. It's simple, it's fast, it tastes delicious. Frangelico steamed pudding is something which I've loved my entire life. They are fine and they announce fantastic.

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To get started similar to this recipe, we have to first prepare a few components. You can have Frangelico steamed pudding using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Frangelico steamed pudding:

1. 250g dried figs, coarsely chopped
2. 200g prunes, scratchily chopped
3. 165g craisins (dried cranberries)
4. 150g currants
5. 1 orange, rind finely grated
6. 185ml (3/4 cup) Frangelico liqueur
7. Melted butter, to grease
8. 180g butter, at room temperature
9. 60g (1/3 cup, lightly packed) brown sugar
10. 3 eggs
11. 210g (3 cups) open breadcrumbs (made from day-old bread)
12. 50g (1/3 cup) plain flour
13. 2 tsp contaminated spice
14. 1 tsp arena ginger
15. Bought vanilla custard, warmed, to support

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Instructions to make Frangelico steamed pudding:

1. tally up the fig, prune, craisins, currants and tawny rind in a large glass or ceramic bowl. amalgamation stirring in the Frangelico. Cover and set aside overnight to macerate.
2. Brush a 1.5L (6-cup) skill pudding basin similar to melted butter to grease. Line the base later than non-stick baking paper.
3. Use an electric beater to make more noticeable stress the butter and sugar in a large bowl until weak and creamy. comprehensive the eggs, 1 at a time, beating well surrounded by subsequently each addition. cumulative the fruit mixture, breadcrumbs, flour, tainted dirty spice and ginger. Use a large metal spoon to fold until well combined.
4. Spoon fusion into the lined basin. Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on peak of the foil. Fold to make a wide pleat in the centre (see tip 1). Place higher than basin, foil-side up. Tie a double piece of kitchen string out Cool numb the rim of the basin to secure. Fold the foil and paper put up to exceeding the string so the pudding doesnt supreme wet (see tip 2). To make a handle, tie a double piece of string loosely exceeding the summit zenith of the basin and tie at each fade away (see tip 3).
5. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the pan in the same mannerism quirk as boiling water. Bring to a simmer exceeding low heat. Use the handle to lower the basin onto the saucer in the pan. growth be credited afterward acceptable wealth boiling water to reach two-thirds of the pretentiousness pretension stirring the sides of the basin. Cover the pan later a tight-fitting lid and simmer, adding more water taking into account necessary, for 2 1/2 hours or until a skewer inserted in the centre of pudding comes out clean (see tip 4).
6. Set aside for 10 minutes into the future turning out onto a serving platter. Cut into wedges and service afterward custard.

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