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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: jj@alice.att.com (jj, like it or not)
Date: 3 Dec 91 16:52:58 GMT
Subject: OVO-LACTO: Christmas Carrot Pudding
References: <kj2labINNf8e@mthvax.cs.miami.edu>
Reply-To: jj@alice.UUCP (jj, like it or not)
Summary: orig. subject: Re: REQUEST: Christmas Puddings and Fruitcakes
Archive-Name: recipes/ovo-lacto/xmas-carrot-pudding
Keywords: recipe ovo lacto xmas carrot pudding
Followup-To: rec.food.veg
Organization: NJ State Home for Bewildered Terminals
Approved: aem@mthvax.cs.miami.edu
In article <kj2labINNf8e@mthvax.cs.miami.edu>
tmarsh@silver.ucs.indiana.edu (Jael) writes:
>I'd appreciate any recipes out there for Fruitcake or for Christmas
>puddings...the things you always read about in stories about little
>English children celebrating Christmas.
>Also, any advice on how one "steams" a pudding would be helpful.
>Thanks.
[jj sent in Almira's Fruitcake recipe, which already appears in the
archives (digest 129) so I'm not reposting it. Please check out the
archives (available at wuarchive.wustl.edu via anonymous ftp) -aem]
Carrot Pudding:
Dry ingredients)
2 Cups All-purpose flour, sifted and measures.
1.5 tsp cinnimon
.75 tsp cloves
1.5 tsp salt
2 tsp DA baking powder
Mix Dry ingredients and reserve.
Making the pudding:
First, grease or PAM completely three large (4" x 4" diameter, approx)
tin cans, such as the kind used for tomato puree. Do NOT use the
plastic lined variety. Alternatively, grease one large steaming mold,
with a hole in the center, or two ... <the combinations are endless,
I use tin cans with smooth sides>
Combine IN ORDER, mixing after each ingredient. THIS MATTERS!!!!!!!!!!
1.5 C raw grated or ground potatoes.
1.5 tsp Baking soda
1.5 C raw ground (medium blade) carrots
1.5 C bread crumbs (dry. NOT toasted)
1.5 C crisco shortening. At this point, BLEND ALL TOGETHER very well,
even though you may have to reserve time from King Kong.
1.5 C brown sugar (light or dark, depends on what you like)
1 Jumbo or 2 reg. eggs, lightly beaten
1.5 tsp lemon extract
1.5 tsp vanilla
Now, add dry ingredients in parts. Again, King Kong may be useful, i.e. this
is SUPPOSED to be thick as all getout.
1.5 C finely chopped walnuts. (black walnuts are WONDERFUL if you can
get them)
1 15 oz box of raisins.
Turn into tins .75-.8 full, seal the tins with aluminuim foil,
and use a rubber band to hold the foil on.
(the pudding should not be exposed directly to the steam)
Steam 1.5 hours to 2 hours, (until the
pudding seems uniform. You CANNOT cook it too long, doing so is
impossible, so err on the long side, please!) and cool if
you're not going to serve it right now. This stuff keeps
in the fridge nearly forever (at least a month) as long as you
don't let it dry out.
To serve:
Reheat by steaming for at least 45 minutes (or serve out
of the original pot).
Decant or spoon out (depends on if you want to be fancy
or not) and serve with sauce below, also steaming:
Sauce
.25 C water
1.5 C Brown sugar (light + dark / 2 I prefer)
1 tsp vanilla
1 tsp lemon extract
2 tbsp butter
You can also add a few tbsp of rum.
Combine in small saucepan. Heat until it bubbles briefly, after all
ingredients are disolved completely. It should be rather thick,
and will probably crystalize when cold.