Now put together the pudding: line a bowl with clingfilm, cut a circle from the sponge for the bottom of the bowl, then cut out segments of sponge to line the sides.
(Makes around 10 fritters) 200g potatoes 400g carrots 1 large onion, finely diced A fistful of parsley, torn 4 tbsp flour 1 large free range egg 400g black pudding Line a colander with kitchen paper or a clean, non-fluffy tea towel, and grate in the potatoes and carrots – potatoes first, as they tend to be wetter, so the weight of the carrots will bear down on them.
Mr Ross and his colleagues gratified the Israelis by supporting their proof-of-the-pudding line on security.
Steamed date puddings with custard Serves 4 100g unsalted butter, softened 1 tsp vanilla extract 100g caster sugar 2 eggs, lightly beaten 125g plain flour 2 tsp baking powder ½ tsp ground cinnamon 150ml milk 125g dates, finely chopped 1 ripe banana, mashed Lightly butter four 200ml pudding basins and line the bases with baking paper.
The quality cast notwithstanding, it's an overstuffed Christmas pudding of plot lines, held together with lots of declaiming, oversharing and sudden outbreaks of carolling.
In the 20 miles from the small cathedral town of Sées, to Mortagne-au-Perche (world capital of the black pudding!), they intermittently lined the route, and then in the countryside south of Mortagne, where we were staying – the lovely, wooded region of The Perche, known to few Brits – they just carpeted every verge in golden yellow.
Spoon the berries into the lined pudding basin while they are still warm and place a final, whole piece of bread on top to create, in effect, a lid, patching here and there with smaller pieces to ensure that there are no spaces.
Spoon the berries into the lined pudding basin while they are still warm and place a final, whole piece of sponge on top to create, in effect, a lid, patching here and there with smaller pieces to ensure that there are no spaces.
Line a pudding basin with slightly stale white sliced bread, reserving some for the lid.
The dough should be firm enough to roll out into a circle large enough to line the pudding basin.
Slice the bread into pieces which will line your pudding bowl, leaving a few slices for the top.
