(no subject)
Today I made
some Christmas Pudding
8 oz (250g) Self-Raising Flour
1 tsp. Salt
½ Nutmeg (grated)
1 tsp. Mixed Spice
½ tsp. Cinnamon
12 oz (375g) Fresh White Breadcrumbs
12 oz (375g) Beef Suet (“vegetarian suet” may be substituted, but doesn’t give such good results)
1 lb. (500g) Demerera Sugar
1 lb. (500g) Currants
1 lb. (500g) Sultanas
2 lb. (1kg) Raisins (stoned rather than seedless, if possible)
4 oz (125g) Cut Mixed Peel
2-4 oz (65-125g) Glacé Cherries (quartered)
2 tbs. Shredded Almonds
1 large Cooking Apple (peeled and grated)
1 Carrot (peeled and grated)
Rind & Juice of 1 Orange
6 Eggs
¼ Pint Stout (preferably a sweet stout like Mackeson, but Guinness is fine. There are also some very good bottled stouts available)
Generous splash of Brandy
Sift flour, salt and spices into a very large mixing bowl. Add all the dry ingredients, taking care to remove stalks from dried fruit. Beat eggs until frothy and add stout and orange juice. Add to the mixture. Stir well.
Make a wish.
Boil in pudding bowls which have been well greased and covered with grease proof paper and foil, with a pleat for ventilation, tied in place with string. Large puddings need six hours, small ones four. Do not allow saucepan to boil dry. After cooking, allow to cool, re-cover bowls and leave to mature (at least 1 month).
To re-heat for eating, boil for two hours..
Making the things is easy, but then you have to steam them for hours. While waiting for them to be done, topping up the water in the pans etc, I found that Flash Gordon was on Sci-Fi. So I watched it. Fantastic. Perfect Sunday afternoon movie.
Tonight at 9 on TV I have a dilemma - to watch the new adaptation of North and South or go intellectual with T3: Rise of the Machines. Or I could watch the final episode of Hex - yeah, right.
some Christmas Pudding
8 oz (250g) Self-Raising Flour
1 tsp. Salt
½ Nutmeg (grated)
1 tsp. Mixed Spice
½ tsp. Cinnamon
12 oz (375g) Fresh White Breadcrumbs
12 oz (375g) Beef Suet (“vegetarian suet” may be substituted, but doesn’t give such good results)
1 lb. (500g) Demerera Sugar
1 lb. (500g) Currants
1 lb. (500g) Sultanas
2 lb. (1kg) Raisins (stoned rather than seedless, if possible)
4 oz (125g) Cut Mixed Peel
2-4 oz (65-125g) Glacé Cherries (quartered)
2 tbs. Shredded Almonds
1 large Cooking Apple (peeled and grated)
1 Carrot (peeled and grated)
Rind & Juice of 1 Orange
6 Eggs
¼ Pint Stout (preferably a sweet stout like Mackeson, but Guinness is fine. There are also some very good bottled stouts available)
Generous splash of Brandy
Sift flour, salt and spices into a very large mixing bowl. Add all the dry ingredients, taking care to remove stalks from dried fruit. Beat eggs until frothy and add stout and orange juice. Add to the mixture. Stir well.
Make a wish.
Boil in pudding bowls which have been well greased and covered with grease proof paper and foil, with a pleat for ventilation, tied in place with string. Large puddings need six hours, small ones four. Do not allow saucepan to boil dry. After cooking, allow to cool, re-cover bowls and leave to mature (at least 1 month).
To re-heat for eating, boil for two hours..
Making the things is easy, but then you have to steam them for hours. While waiting for them to be done, topping up the water in the pans etc, I found that Flash Gordon was on Sci-Fi. So I watched it. Fantastic. Perfect Sunday afternoon movie.
Tonight at 9 on TV I have a dilemma - to watch the new adaptation of North and South or go intellectual with T3: Rise of the Machines. Or I could watch the final episode of Hex - yeah, right.