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Steamed Malt Loaf Pudding with Rum Custard

This does have 2 hours’ steaming, I admit, but it is prepared with a minimum of time and effort.

 Steamed Malt Loaf Pudding with Rum Custard

  Serves 4-6

 1 Soreen fruited malt loaf
 2 tablespoons dark rum
 150g mixed dried fruit
 1½ tablespoons molasses sugar
 175ml milk
 120ml double cream
 2 eggs
 40g ready-toasted flaked almonds
 grated zest 1 orange
 grated zest 1 lemon
For the rum custard:
 500ml tub fresh, ready-made vanilla custard, mixed with
 2 tablespoons dark rum
Oven temperatures and Conversions
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850ml pudding basin

Delia's How to Cheat at Cooking


Begin by warming the rum in a small pan, then add the mixed dried fruit. Take it off the heat and leave on one side for about 15 minutes until the fruit softens and plumps up. Meanwhile, cut the malt loaf into 1cm cubes.

In a large bowl, whisk the sugar, milk, cream and eggs together, then stir in the cubes of malt loaf, the almonds, orange and lemon zests and mixed fruit (plus any stray rum). Give it a good mix before pouring the whole lot into a 850ml buttered pudding basin.

Cover the basin with a double sheet of buttered foil (about 23cm square) and twist it at the corners to make a lid.

Now half-fill a large saucepan with hot water, carefully lower the pudding basin in, cover tightly and steam gently for 2 hours, checking once or twice to see if the water needs topping up from the kettle. To serve, turn the pudding out on to a warm serving plate and serve with the custard, hot or chilled, whichever you prefer.


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