Eggless pudding

FOOD FIX

This recipe contains no eggs.
Ingredients: Raisins — 100 g, Sultanas — 50 g, Currants — 50 g, Almonds — 100 g, Breadcrumbs — 75 g, Flour — 2 tbsp, Butter — 50 g, Milk — 2 tbsp, Candied cherries — 25g,   Brown sugar — 75 g, Candied fruit peel — 15 g, Whisky— 2 tbsp, Brandy — 2 tbsp, Cinammon powder — 1 tbsp, Mace powder — 1 tsp, Nutmeg powder — 2 tsp, Clove powder — 1/2 tsp,  Cardamom powder — 1 tsp, Salt — 1/4 tsp.

Method: Soak the almonds in very hot water for an hour. Remove skin.Gently roast the almonds and remove from fire before they brown. Set some aside for decorating the pudding. Stone the raisins, currants and sultanas, and break them into tiny bits along with the candied fruit peel and cherries. Set aside. Grind all the spice powders with the brown sugar to a fine powder in a blender. Mix nuts, dry fruits, butter, milk, sugar, salt, spices, breadcrumbs and flour with one tablespoon each of whisky and brandy with a wooden spoon. 

 Grease a pudding mold with butter. Gently transfer the mixture to the bowl. Cover the bowl with a double layer of aluminum foil. Let the mix stand for at least 2 hours. Then, put it in a pressure cooker and cook for 1 whistle or as long as you would cook rice. Alternatively, you can steam the pudding for 3-4 hours, placing the bowl in a large vessel with hot water, on a low flame. Let it stand for an hour after cooking. Then, unwrap the foil and ease the pudding upside down from the bowl on to a clean plate. Before serving, decorate the top with blanched and roasted almonds, drizzle with one tbsp of whisky or brandy and flambe it. 

Recipe: Colette Christopher; recreated by Lokkur Vasanthi Rao