Post by Jaga on Jan 15, 2006 22:47:09 GMT -7
Do you prepare Christmas pudding? It is traditional dish in England. I just ate it today since we were invited to the Englanders who live here in Idaho Falls.
It was quite interesting in taste - I would say, I would like to eat it just once a year for Christmas!
It has lots of nuts, and it is a bit tricky to prepare.
Here is one of the recipes which I found on the net:
www.californiamall.com/holidaytraditions/traditions-england.htm
This dates back to the late 19th century. Although Christmas puddings should be made well in advance, it is possible to make this pudding on Christmas Eve with very successful results.
8 oz currants
8 oz. sultanas
8 oz. stoned raisins
8 oz. Barbados sugar
4 oz. grated beef suet
4 oz. fresh breadcrumbs
4 oz. ground almonds
4 oz. blanched almonds, chopped
4 oz. mixed candied peel
6 oz. cooking apple, peeled and finely chopped
8 oz. plain flour
Finely grated rind of 1 lemon
Finely grated rind of 1 orange
2 tbsp. lemon juice
3 fl. oz. stout
4 eggs, beaten
1/2 oz. ground mixed spice
1/4 tsp. grated nutmeg
1/4 tsp. ground cinnamon
Pinch of salt
5 tbsp. brandy
Mix all the ingredients together in a large bowl with 2 tbsp. of the brandy. Pour the mixture into a greased 3 1/2 pint pudding basin and cover with a double layer of greased, greaseproof paper or aluminum foil--pleated in the middle to allow for expansion. Tie string under the rim and across the top to make a handle. Place a trivet in the base of a large saucepan. Lower the pudding into the saucepan and fill with enough boiling water to come two-thirds of the way up the sides of the basin. Pour in more boiling water if necessary.
When the Pudding is cooked, pour the remaining brandy over the surface and re-cover. To reheat, boil gently for 3-4 hours.
To serve, decorate with a sprig of holly and flambé at the table with warmed brandy, if desired. Can also be served with Brandy Butter or delicious Devonshire Cream.
It was quite interesting in taste - I would say, I would like to eat it just once a year for Christmas!
It has lots of nuts, and it is a bit tricky to prepare.
Here is one of the recipes which I found on the net:
www.californiamall.com/holidaytraditions/traditions-england.htm
This dates back to the late 19th century. Although Christmas puddings should be made well in advance, it is possible to make this pudding on Christmas Eve with very successful results.
8 oz currants
8 oz. sultanas
8 oz. stoned raisins
8 oz. Barbados sugar
4 oz. grated beef suet
4 oz. fresh breadcrumbs
4 oz. ground almonds
4 oz. blanched almonds, chopped
4 oz. mixed candied peel
6 oz. cooking apple, peeled and finely chopped
8 oz. plain flour
Finely grated rind of 1 lemon
Finely grated rind of 1 orange
2 tbsp. lemon juice
3 fl. oz. stout
4 eggs, beaten
1/2 oz. ground mixed spice
1/4 tsp. grated nutmeg
1/4 tsp. ground cinnamon
Pinch of salt
5 tbsp. brandy
Mix all the ingredients together in a large bowl with 2 tbsp. of the brandy. Pour the mixture into a greased 3 1/2 pint pudding basin and cover with a double layer of greased, greaseproof paper or aluminum foil--pleated in the middle to allow for expansion. Tie string under the rim and across the top to make a handle. Place a trivet in the base of a large saucepan. Lower the pudding into the saucepan and fill with enough boiling water to come two-thirds of the way up the sides of the basin. Pour in more boiling water if necessary.
When the Pudding is cooked, pour the remaining brandy over the surface and re-cover. To reheat, boil gently for 3-4 hours.
To serve, decorate with a sprig of holly and flambé at the table with warmed brandy, if desired. Can also be served with Brandy Butter or delicious Devonshire Cream.