Mr.ASHISH PATEL (BCTCA 5TH sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.
INGREDIENTS:
- 450 gms Fresh White bread crumbs
- 225 ml Melted butter
- 3 nos Large eggs
- 500 gms Refined flour
- 12 gms Baking powder
- 250 gms Muscovado sugar
- 5 gms Dried ginger
- 3 gms Nutmeg powder
- 3 gms Cinnamon powder
- 3 gms Cloves powder
- 2 nos Apples, grated
- 30 gms Mixed candied fruit peels, chopped
- 20 gms Glazed cherries, chopped
- 50 gms Tuite Fruitie
- 100 gms Black raisins
- 50 gms Green raisins
- 75 gms Walnuts, chopped
- 20 gms Almonds, blanched and slivered
- 5 gms Lemon zest
- 5 ml Lemon juice
- 20 ml Orange juice
- 10 gms Orange zest
- 25 ml Whisky
- 25 ml Dark rum
- 25 ml Vodka
METHOD:
- Preheat the oven to 325 degree F (165 degrees C).
- Combine grated apple, ground cinnamon, ground nutmeg, ground cloves, ground ginger, walnuts, almonds, glace cherries, candied mixed fruit peels, raisins, sultanas, lemon zest, lemon juice, orange juice and all the alcohols in a large bowl and mix well. Cover and keep aside for 12 hours to marinate.
- Beat butter and sugar in another bowl using electric hand blender. Add eggs and beat until smooth. Add refined flour and baking powder and mix thoroughly.
- Add bread crumbs and egg-flour mixture in fruit mixture and stir to mix thoroughly.
- Grease pudding basin, pour prepared mixture in it and cover with double layer of greaseproof paper. Again cover with a double layer of aluminium cooking foil and tightly tie string around its neck.
- Place the pudding basin in a water bath tray. Place the tray inside the pre heated oven and bake it for 1 hour 20 minutes.
- To check if the cake is done, pierce a wooden pick through the aluminium foil right into the centre and check if it comes out clean. If it stays wet, then bake it for another 15 mins.
- Remove basin from the pan and let it cool for 7 to 8 hours at room temperature.
- Discard strings, papers and foils and again cover it in papers and foils and tie with a string and turn it out to serving plates, garnish with cream and serve.