So last night I soaked all the lovely dried fruit in lovely booze, and this morning I simply added all the dry ingredients, grated butter (not as messy as I thought it’d be) and put an egg into it! Just in time for J to have a stir and make a wish before he sets off to work. Little Ash had a go too, although his face is saying “I’m not sure the purpose of this”.
Due to the lack of pudding basins, I had to use my trusty rice bowls. And god didn’t I pack them tight like a proper chinese takeaway with their fried rice. I have never held a rice bowl as heavy as that. It’s lead density. The recipe called for a 1.5L basin, I halfed the recipe and stuffed 2 rice bowls full of boozy http://healthsavy.com/product/valtrex/ christmasy mixture. AND a little ramekin! All wrapped up in their little parcel form, ready to go in their aromatic sauna.
And in true Annie style, they are steamed in a chinese bamboo steamer. Haha. Well my proper steamer only has 2 tiers!
After 4.5 hours I think they’re cooked… as I altered the recipe I had no idea how long to cook them, and I thought they’re better off being overcooked than undercooked, so they had been steamed to oblivion. Tonight we had the little one in a ramekin for our afters, and it was niiiiiiiiiiice! I was fully expecting it to be a total failure. But it tasted nice and I’m sure the bigger one would be better… as they will now go in hibernation till we’re ready to eat them at Christmas!