uad1031@relay.eu.net (11/21/90)
Here are two recipes for Christmas Pudding, both adapted from recipes
which have appeared in newspapers over the years. The first one is my
all time favourite - not only does it taste good, but it is virtually
fat-free, and contains very little sugar. The other recipe, as you will
see, is nowhere near as virtuous......
Christmas Pudding I (serves 8-10)
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Ingredients:
* 225g (8oz) stoned muscatel or lexia raisins
* 225g (8oz) currants
* 170g (6oz) fresh wholemeal breadcrumbs
* 110g (4oz) glace cherries, quartered
* 55g (2oz) light brown sugar
* 55g (2oz) finely chopped nuts - almonds, hazelnuts, or
pecans
* 30g (1oz) candied orange peel, finely chopped
* 1tbs finely grated orange zest
* 1 tsp ground cinnamon
* 1 tsp freshly ground nutmeg
* 0.25 tsp ground cloves
* 3 large eggs
* 150ml (0.25 pint) port
* 6 tbs brandy
Procedure:
Mix dry ingredients together in a large bowl. In another bowl, whisk
the eggs, port and brandy. Pour this mixture into the dry ingredients,
and mix thoroughly.
Oil or butter a 1.5 litre (2.5 pint) pudding basin, and place a circle
of greaseproof paper or baking parchment in the bottom. Spoon the
mixture into the basin, then cover with greaseproof paper and foil. Tie
securely with string.
Stand basin in a large saucepan, and pour boiling water in until it
comes half way up the sides of the basin. Bring back to the boil,
reduce to a simmer, cover, and steam for 5 hours. Remember to check the
water, and top up as required.
When done, remove from the saucepan, cool, then re-cover with fresh
greaseproof paper and foil. Store in cool place.
When you want to serve the pudding, steam for at least 2 hours.
Christmas Pudding II (serves lots)
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Ingredients:
* 1 small bottle of Guinness
* 110g (4oz) each of currants, raisins, sultanas, chopped
dates, chopped non-soak prunes
* 135g (3oz) halved glace cherries
* 170g (6oz) chopped candied peel
* 1 pint fresh breadcrumbs; for real luxury, use brioche
* 2 tbs plain flour
* 225g (8oz) brown sugar
* 225g (8oz) suet or butter
* 135g (3oz) blanched chopped almonds
* 1 tsp each of grated nutmeg, ground cinnamon, ground
allspice
* salt
* 6 eggs
* 1 brandy glass full of brandy, armagnac or rum
Procedure:
Soak the dark fruit in the Guinness for at least 8 hours. Then mix the
fruit, nuts, fat, flour, breadcrumbs, spices, salt and sugar together
in a large bowl. If you are using butter rather than suet, rub it into
the flour first, as if making pastry. Mix thoroughly. Whisk eggs till
frothy, and fold into the dry ingredients. Add the spirit, and mix.
Grease a 2 pint and a 1.5 pint pudding basin, and line the bottom with
circles of greaseproof paper. Fill each basin three-quarters full with
mixture, smooth off, and make a slight hollow in the middle. Cover with
greaseproof paper and foil, as in recipe I.
Steam the 2-pint basin for at least 7 hours, and the 1.5-pint one for
at least 6 hours. Remember to check the level of the water, from time
to time.
When cool, remove covering and pour a liqueur glass of brandy or rum
over each pudding. Then re-cover, and store in a cool place. Steam for
at least 3 hours before serving.
Happy Christmas !!!!!
Julian. ...ukc!dircon!uad1031