Sherry Pudding
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
125 g/4 oz self-raising flour 125 g/4 oz unsalted butter 125 g/4 oz soft brown sugar
2 eggs 175 ml/1/3 pint sweet brown sherry 175 g/6 oz finely chopped candied peel
egg custard to serve



1 Soak the peel (which must be fresh-sticky and not hard) in the sherry for 1 hour.
2 Cream the butter and sugar until every granule of sugar has dissolved. Beat in the eggs one by one and fold in the sifted flour.
3 Drain the peel and add just 2 tablespoons of the sherry to the mixture to slacken it.
4 Butter a pudding basin and two-thirds fill this with alternate layers of pudding mixture and peel. Cover with buttered foil and steam for 2 hours.
5 Serve with an egg custard in which you have allowed for the balance of the sherry to be used.

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