Oxford New College Pudding

This is a very traditional pudding, which originated at New College, Oxford, one of the oldest colleges in the city. I must say, it’s a very tempting pudding, especially when there isn’t time to make a proper steamed pudding or a fruit pie and pudding is necessary.

Up to the point of cooking, it’s like a steamed pudding. The batter, or dough, is mixed well and then left covered for 15-20 minutes to rest, then dollops of the mixture are deep fried in butter for a few minutes until the outsides are lovely and golden brown. When cooked through, the puddings are dredged with sugar.

With all the butter and sugar, enjoy in moderation, if that’s possible with this addictive dessert.

Ingredients:

150g dried breadcrumbs

25g currants

100g suet, finely shredded

1ml ground nutmeg

25g candied peel

1 egg, beaten

30ml sherry

30ml sugar

A pinch of salt

Milk to loosen the dough

500g unsalted butter, for deep frying

Method:

Mix the breadcrumbs, currants, suet, nutmeg and candied peel together.

In another bowl, mix the eggs, sherry, sugar and pinch of salt together.

Gradually stir the egg mixture into the breadcrumb mixture to make a stiff dough. Add enough milk to just loosen the dough to not quite a dropping constituency. Leave the dough to rest in a cool place for about 15 minutes.

Melt the butter in a large deep frying pan. Spoon the dough into shapes about the size of a large egg, like you would for making quenelles, between two dessert spoons. Drop the puddings into the butter and fry until golden brown, turning regularly. Remove and dredge with caster sugar.