- 2 tablespoons (28 g) butter, for greasing bowls
- 2 cups (300 g) quality assorted raisins
- 2 cups (480 ml) brandy
- 1 1⁄2 ounces (42 g) quality assorted candied fruits
- 5 tablespoons (72 g) cold butter (or, traditionally, beef suet) diced
- 1 3⁄4 cups (105 g) fine day-old bread crumbs
- 1 cup (85 g) blanched almond meal
- 1⁄4 cup (50 g) dark muscovado sugar
- 3 tablespoons (19 g) flour
- 2 tablespoon (10 g) shredded unsweetened coconut
- 2 tablespoons (10 g) finely grated peeled carrot
- 1⁄2 teaspoon (2.5 ml) finely grated lemon zest
- 1⁄4 teaspoon (1.25 ml) finely grated orange zest
- Pinch ground cinnamon
- Pinch freshly grated nutmeg
- 1 egg
- 1⁄2 teaspoon (2.5 ml) dark molasses (or, traditionally, treacle)
- 1⁄3 cup (80 ml) Guinness stout
- 2 tablespoons (30 ml) fresh orange juice
- 3⁄4 teaspoon (7.5 ml) fresh lemon juice
- Hard Sauce, for serving (recipe follows)
For the hard sauce (Makes 1-1/2 cups)
- 1 ½ sticks (12 tablespoons/172g) unsalted butter, room temperature
- 3⁄4 cup (144 g) sugar
- 4 tablespoons (60 ml) brandy
- Elevate the bottom, perforated rack of the SousVide Supreme on a non-rusting baking rack and fill the water oven to at least the fill line.
- To properly fill the water bath to the correct level:
- fill two glazed-ceramic or glass bowls (about 3 inches/7.5 cm deep and 5 inches/12.5 cm wide) with water
- set the bowls on the rack inside the water bath
- add enough water to the water bath to bring the water level up to within 1/2 inch/1.25 cm of the rim of the bowls.
- remove the bowls, empty, dry well, and grease liberally with butter. Set aside.
- Preheat the SousVide Supreme to 195F/90.5C.
- Macerate the raisins in brandy for 1 hour. Drain, reserving 1⁄3 cup of the brandy.
- Put raisins, candied fruits, butter, bread crumbs, almond meal, sugar, flour, coconut, carrots, citrus zests, cinnamon, and nutmeg into a large bowl and stir well.
- Beat the egg and molasses in another bowl and stir in beer, juices, and reserved brandy.
- Add the egg mixture to the fruit and dry ingredients and combine until evenly moist.
- Pack half the batter into each of the prepared bowls.
- Insert each filled bowl carefully into a cooking pouch and vacuum seal just until the pouch begins to draw down toward the surface of the batter then force the seal.
- Set the bowls into the water oven and cook for 6 hours.
- Remove bowls from the oven and set them in their pouches into an ice water bath to quick chill for 30 to 45 minutes.
- Remove the bowls from the pouches and unmold the puddings.
- Put each pudding into a new cooking pouch and vacuum seal (do not crush).
- Store the puddings in the refrigerator overnight or up to two weeks.
- To reheat puddings, drop the pouch into the water oven, set at 195F/90.5 C for 1 hour.
- Serve warm, topped with Hard Sauce (recipe follows).
For the hard sauce
- In a mixing bowl, beat the butter and sugar together on medium speed until light and fluffy.
- Add the brandy and continue to beat, until thoroughly combined.
- Transfer the sauce to a serving bowl and serve at room temperature or refrigerate until hard, then serve.
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