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Sloe pudding

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IngredientsEdit

Method Edit

  1. Pick over and wash the sloes, then place in a pan and just cover with water.
  2. Bring to the boil and simmer gently on the stove until the sloes break down and become pulpy.
  3. Drain and rub through a sieve into a clean pan.
  4. Discard the stones, reheat the sloes and sweeten to taste with caster sugar.
  5. Leave to cool.
  6. Butter a 2-litre pudding basin and place a disc of baking parchment in the bottom.
  7. Mix 2 heaped tablespoons of the sloes with the blackberry jam.
  8. Spoon the mixture into the base of the basin and smooth up the sides a little.
  9. Cream the butter and sugar together until pale and fluffy.
  10. Beat in the eggs a little at a time, then add the gin.
  11. Sieve the flour and salt together and fold into the butter and egg mixture.
  12. The mixture should be of a dropping consistency: if it's a little dry mix in a little milk to slacken it.
  13. Spoon on top of the jam in the basin and level off with a spatula.
  14. Cover with a disc of buttered parchment, then with pleated foil and steam for 1½ - 2 hours.
  15. When cooked, turn onto a serving plate and leave to stand for a few minutes before unmoulding.
  16. Serve with sweetened whipped cream.

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