Collegiate Pudding is a traditional British recipe for a classic steamed pudding dating to Victorian times of a breadcrumb, dried fruit, sugar, spice, suet and egg blend that's steamed to cook; this recipe is made richer by the addition of plain flour and orange juice. The full recipe is presented here and I hope you enjoy this classic British version of: Collegiate Pudding.
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Another classic British pudding that is hardly seen in any collection of steamed puddings. It is a classic Victorian pudding of an egg an breadcrumb base containing suet, dried fruit and spices, which is made richer than the standard collegiate pudding by the addition of flour and orange juice.
Ingredients:
100g soft breadcrumbs
50g sultanas
50g currants
50g golden caster sugar
1/2 tsp baking powder
75g shredded suet
50g plain flour
pinch of freshly-grated nutmeg
pinch of ground cloves
pinch of ground cinnamon
2 eggs
3 tbsp orange juice
Method:
Combine the breadcrumbs, flour, sultanas, currants, sugar, baking powder, suet and spices in a bowl. Crack the eggs in a separate bowl and beat until frothy then whisk in the orange juice. Add the egg and orange juice mix to the dry ingredients and mix until well blended.
Spoon the resultant mixture into a well-buttered 1l pudding basin. Cover with a greased piece of greaseproof (waxed) paper with a pleat in it (to allow for expansion). Tie in place then cover with a double layer of kitchen foil. Place in a steamer basket over a pan of steadily-boiling water (do not let the water boil too briskly for this recipe) and steam for 75 minutes, topping-up the water with more boiling water, as needed (do not let the pan boil dry).
When done remove the pudding from the steamer, allow to cool slightly then carefully unwrap. Place an inverted plate over the top then turn the pudding over and carefully remove the pudding basin. Traditionally this is served with sabayon, chocolate sauce or jam sauce.
