RCI-BR.003.0370.001
Sloe pudding
Sloe pudding from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- sloes200 g
- 1 tbsp
- 175 g
- soft light brown sugar150 g
- eggs3 largebeaten
- 2 tbsp
- 235 g
- 1 pinch
- caster sugar1 unitto taste
- sweetened whipped cream1 unitto serve
Method
1
Pick over and wash the sloes, then place in a pan and just cover with water.
5 minutes
2
Bring to the boil and simmer gently on the stove until the sloes break down and become pulpy.
25 minutes
3
Drain and rub through a sieve into a clean pan.
5 minutes
4
Discard the stones, reheat the sloes and sweeten to taste with caster sugar.
5 minutes
5
Leave to cool.
30 minutes
6
Butter a 2-litre pudding basin and place a disc of baking parchment in the bottom.
3 minutes
7
Mix 2 heaped tablespoons of the sloes with the blackberry jam.
2 minutes
8
Spoon the mixture into the base of the basin and smooth up the sides a little.
3 minutes
9
Cream the butter and sugar together until pale and fluffy.
4 minutes
10
Beat in the eggs a little at a time, then add the gin.
3 minutes
11
Sieve the flour and salt together and fold into the butter and egg mixture.
3 minutes
12
The mixture should be of a dropping consistency: if it's a little dry mix in a little milk to slacken it.
2 minutes
13
Spoon on top of the jam in the basin and level off with a spatula.
2 minutes
14
Cover with a disc of buttered parchment, then with pleated foil and steam for 1½ - 2 hours.
110 minutes
15
When cooked, turn onto a serving plate and leave to stand for a few minutes before unmoulding.
5 minutes
16
Serve with sweetened whipped cream.
2 minutes