On Fri, 24 Feb 2006, Jane Gillett
Off topic fishing Ban Mailcopiesto: neverum. I'm not going to argue the matter here (it was done to rest in uk.environment.conservation some years back,and since then research has done more to support my case) but for the record...
I'm not sure, but i don't think so - i've got a feeling a figgy pudding is like a christmas pudding or a plum pudding.
It's very basic - you make suet pastry (with baking powder in), roll it out, cover it with raisins, roll it up a bit like a Swiss roll, do the top with milk and brown sugar, and bake it. At least, that's how i do it; there's quite a range of opinion. If you want specifics, the first recipe here seems pretty sound:
Rather than rolling like a Swiss roll, i think the most authentic way to do it is to fold it over from either side, with folds a third of the way across the total width, so you end up with this cross-section:
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Off topic fishing Ban 555Following up to Adrian Tupper if you count carefully, it was two :-) Well, yes, that's what I'm thinking, we have rules for...
It might be easier to do the raisins in stages, too - cover the middle third, fold over the first flap, cover the top of that flap, then fold over the second flap. Really, go full-on with the raisins - absolutely cover the available area.
Last time i made it, i think it put some cinnamon or nutmeg in with the raisins; it's not authentic, but it's very nice.
Serve with custard.
Some sources have some story about mixing the raisins in with the pastry, or using lard, or making it into squares. These are all absurd.
tom
-- We'll never win by being like them. Our best tactic is to be better. Better necessarily means different. -- Jon Rentzsch
