Methods of Cooking

e out small drops of the mixture.
Grate lemon and orange rind.
To prevent burning keep checking the water in pan.
Peel, core and thinly slice the apples, rinse them in cold water and put them in a saucepan with the sugar and 1 oz (25 g) of the butter. Cook them over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool.
Melt the remaining 3 oz (75 g) of butter gently, and cut each slice of bread into rectangles.
Top each drop with 4 to 5 currants
Add the beaten eggs and beer to the mixture.
Wrap the bowl well to keep it warm as long as possible.
Serve with cream, hot custard, or brandy sauce.
Put the sheet in the oven and bake for about 10 minutes. The biscuits should be golden around the edges but still light in the middle.
Brush each piece of bread with melted butter (both sides), then line the pudding basin with approximately three-quarters of the bread (overlap the pieces and press firmly).
Mix the butter and sugar in a bowl until smooth.
Add the eggs, then the flour. Blend until the mixture has an even consistency.
Take your largest mixing bowl and Mix all the dry ingredients in it.
Beat the eggs lightly.
Keep the pudding for one year to eat the next
Place a suitably sized ovenproof plate on top of the pudding and weight it down with a 2 lb (900 g) scale weight. Meanwhile, pre-heat the oven to gas mark 6, 400F (200C).
After 30 minutes place the basin (with the weight still on it) in the oven to bake for 35 minutes. Then, with an oven cloth, remove the plate and weight, and bake the pudding for another 10 minutes to brown on top.
Cover the top with wax paper (crimp it around the edges).
Put the bowl in a pan w