Fillet Steak Royale
INGREDIENTS:
4 oz Minced Prunes 1/2 ts Ground Nutmeg
6 oz Currants 1/2 ts Salt
6 oz Seedless Raisins 3 oz White Breadcrumbs
6 oz Golden Sultanas 4 oz Vegetable Suet
1 oz Flaked Almonds 4 oz Molasses Sugar
Zested Rind of 1 Orange 2 Eggs, Beaten
Zested Rind of 1 Lemon 1/4 pt Stout
Juice of 1 Lemon 1/4 pt Brandy
4 oz Plain Flour 5 tb Brandy
1/2 ts Ground Cloves 1 Sprig Holly
1/2 ts Ground Cinnamon
4 oz Minced Prunes 1/2 ts Ground Nutmeg
6 oz Currants 1/2 ts Salt
6 oz Seedless Raisins 3 oz White Breadcrumbs
6 oz Golden Sultanas 4 oz Vegetable Suet
1 oz Flaked Almonds 4 oz Molasses Sugar
Zested Rind of 1 Orange 2 Eggs, Beaten
Zested Rind of 1 Lemon 1/4 pt Stout
Juice of 1 Lemon 1/4 pt Brandy
4 oz Plain Flour 5 tb Brandy
1/2 ts Ground Cloves 1 Sprig Holly
1/2 ts Ground Cinnamon
1. In one mixing bowl, mix together the minced prunes, currants, seedless raisins, sultanas, flaked almonds, orange and lemon zest and lemon juice. In a second bowl, seive the flour, spices, and salt, then fold in the white breadcrumbs, suet, and sugar.
2. Make a well in the centre of the dry ingredients, then mix in the fruit mixture and mix until thoroughly incorporated. (For a traditional touch get each member of the family to have a stir and make a secret wish). Cover bowl with clear wrap and chill overnight.
3. The next day, grease a 2.5lb pudding basin. Stir 0.25 pint of brandy in to the pudding mixture and spoon mixture into pudding basin. Cover with a sheet of baking parchment, pleated in the middle, then a layer of foil. Secure with string, making a handle on each side.
4. Place pudding in a large saucepan and pour in sufficient water to come halfway up sides of basin. Remove pudding and bring water to the boil. Carefuly lower pudding into boiling water, tuck in string, then cover pan and steam for 4.5 hours. NOTE: IT IS IMPORTANT TO TOP UP WITH BOILING WATER AS NECESSARY.
5. Remove pudding from saucepan and allow it to cool completely. Cut away the string, then uncover basin and wrap tightly in fresh baking parchment and foil. Store in a cool dry place. The pudding will have matured and be ready to cook for serving in one month, and it will keep for up to a year.
To Serve:
: Reheat pudding by steaming for two hours, as described in steps 3 and 4. Turn on to a warmed serving plate and decorate. To flame before serving, warm 5 tb of brandy in a small pan until just simmering. Remove holy, then pour brandy over hot pudding and light carefully with a match. Serve with brandy butter. Submitted
2. Make a well in the centre of the dry ingredients, then mix in the fruit mixture and mix until thoroughly incorporated. (For a traditional touch get each member of the family to have a stir and make a secret wish). Cover bowl with clear wrap and chill overnight.
3. The next day, grease a 2.5lb pudding basin. Stir 0.25 pint of brandy in to the pudding mixture and spoon mixture into pudding basin. Cover with a sheet of baking parchment, pleated in the middle, then a layer of foil. Secure with string, making a handle on each side.
4. Place pudding in a large saucepan and pour in sufficient water to come halfway up sides of basin. Remove pudding and bring water to the boil. Carefuly lower pudding into boiling water, tuck in string, then cover pan and steam for 4.5 hours. NOTE: IT IS IMPORTANT TO TOP UP WITH BOILING WATER AS NECESSARY.
5. Remove pudding from saucepan and allow it to cool completely. Cut away the string, then uncover basin and wrap tightly in fresh baking parchment and foil. Store in a cool dry place. The pudding will have matured and be ready to cook for serving in one month, and it will keep for up to a year.
To Serve:
: Reheat pudding by steaming for two hours, as described in steps 3 and 4. Turn on to a warmed serving plate and decorate. To flame before serving, warm 5 tb of brandy in a small pan until just simmering. Remove holy, then pour brandy over hot pudding and light carefully with a match. Serve with brandy butter. Submitted