Sultana Pudding Food

STICKY SULTANA PUDDING

Steps:

• Butter a small microwave-proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder, then stir in the sugar and sultanas. Gradually add the eggs and milk to make a wet cake mixture.
• Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
• Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

RICE PUDDING WITH SULTANAS (SPAIN)

Steps:

• Put sultanas in a bowl & cover them with the brandy, then allow them to sit & soak up some of the liquid, about 30 minutes.
• In a heavy sauce pan, combine rice, sugar, milk, the drops of vanilla & the cinnamon stick.
• When the milk STARTS to boil, turn heat to low & simmer slowly, about 10-15 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
• When sultanas have soaked up some of the brandy, drain them & add the sultanas to the rice & milk mixture.
• Continue cooking for another 10-15 minutes, & once rice has cooked, remove pan from the heat & remove the cinnamon stick.
• Spoon into a serving bowl & let cool a bit before sprinkling a little ground cinnamon over the top & serving.

SULTANA CARAMEL SELF SAUCING PUDDING

Steps:

• To make the sauce put sugar, butter and water in pan and bring to boil.
• Put aside.
• Cream butter and sugar.
• Add egg and vanilla essence and beat well.
• Sift in dry ingrediants and add sultanas.
• If dry may need a little milk.
• Put the hot sauce into pudding dish, spoon cake mixture on top.
• Bake at 350 deg F for approx 45 mins.
• Serve with cream or ice cream.

SULTANA PUDDING

Steps:

• Mix together the first 3 ingredients in a medium casserole dish. Add the milk and stir until blended.
• Stir the butter, syrup and water together and pour over.
• Bake at 180C (350F) for 30-40 minutes.
• Serve with cream or icecream.

SULTANA SPONGE PUDDING

Steps:

• MAKING 1) In a large mixing bowl, add in the quick-creaming luxury margarine, castor sugar, eggs, flour, milk and sultanas. 2) Beat for about 2 minutes. If the margarine is not soft enough, press it to the sides of the bowl while beating. 3) Take a 1 1/2-pint pudding dish. Brush the sides and base of the dish with melted margarine. 4) Add the pudding mixture in. 6) Cover the dish with a grease-proof paper or foil. Place the dish in a steamer kept over boiling water. 7) Steam the pudding for about 1 1/2 hours. 8) To unmould the pudding, turn the pudding dish over the serving plate. You may want to gently loosen the edges around the dish first, using a blunt knife. SERVING 9) Serve the Sultana Sponge Pudding hot with custard sauce or fresh cream on the side.

BASIC SPONGE PUDDING

Steps:

• Heat oven Gas 4/355F degrees.
• Well butter 2 1/2 to 3 inch deep pie dish.
• Cream together the butter or margarine and sugar.
• Add eggs one at a time with a little flour until smooth.
• Add remaining flour, baking powder (if used) and salt, beating well.
• Add the milk, and beat again.
• Pour mixture into dish and smooth the top.
• Bake for 40 to 50 minutes until well risen and brown.
• Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
• Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
• Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
• Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
• Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
• flour, sieving it with the flour.
• Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
• Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.