Easy to make and economical, if you omit the brandy, Northumberland Puddings are filling moulded milk puddings. Serve them hot with a wine sauce or cold with a lemon sauce.2 oz.
½ cup plus
1 tablespoon butter, melted
2 tablespoons castor sugar
1 pint milk
1 vanilla pod
4 oz. flour
4 oz. currants
4 oz. chopped mixed candied peel
2 fl. oz. double cream
½ cup heavy cream, lightly whipped
1 tablespoon brandy
Using the tablespoon of butter, grease 8 small dariole moulds. Set aside.
In a medium-sized saucepan, dissolve the sugar in the milk over low heat, stirring constantly. Scald the milk (bring to just under boiling point). Remove the pan from the heat, add the vanilla pod and set the milk aside to infuse for 20 minutes. Remove the vanilla pod, wash and dry it and set aside for future use.
In a small mixing bowl, mix the flour with 6 fluid ounces of the hot milk. Pour the flour and milk mixture into the pan with the rest of the milk. Return the pan to moderately low heat and cook the mixture, stirring constantly, until it comes to the boil and is thick and smooth. Remove the pan from the heat.
Set aside to cool.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
When the milk and flour mixture is completely cold and has become a stiff paste, turn the mixture into a medium-sized mixing bowl. Break up the paste using a kitchen fork. Using a wooden spoon, beat in the remaining melted butter, the currants and candied peel. Fold in the cream and brandy. Spoon the mixture into the buttered moulds.
Place the moulds in a baking tin. Put the tin in the oven and bake the puddings for 15 minutes.
Remove the moulds from the oven. Run a knife around the edge of the puddings and turn them out on to a serving dish. Serve immediately or set aside to cool.