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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: RMCB@DLRVM.bitnet
Date: Wed, 27 Nov 91 12:21:27 MEZ
Subject: OVO-LACTO: Christmas Pudding and Cake
Summary: orig. subject: Xmas Pudding & Xmas Cake
Archive-Name: recipes/ovo-lacto/xmas-pudding+cake
Keywords: recipe ovo lacto xmas pudding cake
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
RE: Request for Xmas Puddings
On 25 th November 'Jael' wrote:
>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.
Well, I can let you have my mum's recipe for Christmas pudding. The
recipe has been in the family a long time, and as we are English you
can consider it authentic. As Christmas is just around the corner I've
also included my mum's recipe for Christmas cake. However, both puddings
and cakes should have been made 2 months ago if they are to be eaten at
their best - but I have seen a recipe for Christmas puddings that said
that they could be made as late as the end of November.
One note of warning; all measurements below are English (imperial) and NOT
American.
As reqards 'steaming'; first cover the pudding with greaseproof paper and
then tie it in a cloth. Put it in a large saucepan (big enough to still be
able to put the lid on) and pour in enough boiling water to come about 2/3
rds. of the way up the side of the basin. Place the lid on the saucepan and
cook (The water should simmer and preferably not splash over the top of the
pudding. But it doesn't matter too much if this happens occasionally).
During the cooking make sure that all the water does not evaporate by
regularly topping up with boiling water.
Cheers and merry Christmas,
Paul Hosken
===
CHRISTMAS PUDDING
INGREDIENTS
6 oz flour
8 oz suet
8 oz breadcrumbs
3 eggs
14 oz raisins
8 oz sultanas
8 oz currants
2 oz almonds
6 oz demerara sugar
1/2 tsp mixed spice
1/2 lemon (juice and rind)
4 oz peel
1/2 tsp nutmeg
1/2 tsp cinnamon
1 Tbls black treacle
1 Tbls rum
stout to mix
pinch salt
PROCEDURE
1) Mix dry ingredients together.
2) Add wet ingredients and stir well.
3) Leave overnight.
4) Put mixture into greased pudding basins. Cover with greasproof paper and
tie in a cloth. Steam for 6-8 hours.
5) When cold put on a new piece of greaseproof paper and cloth, and store.
6) Heat them up before eating by steam for 1 hour. Serve with cream or
brandy sauce (simply a white sauce with brandy added).
TIPS
Soak fruit in sherry for 2 days - cover with plate and keep in a warm place.
Skewer cake 2 days after cooking and pour in brandy or rum.
NOTE
They should be made at least 2 months before they are to be eaten, and stored
in a cool place.
RATING
Difficulty: moderate.
Time: 6 1/2 - 8 1/2 hours.
Precision: measure ingredients.
CONTRIBUTOR
Norma D. Hosken
===
CHRISTMAS CAKE
INGREDIENTS
12 oz self raising flour
5 eggs
8 oz butter
8 oz caster sugar
8 oz sultanas
10 oz seedless raisins
6 oz currants
3 oz ground almonds
3 oz glace cherries
2 oz mixed peel
1/4 tsp cinnamon
2-3 Tbls brandy, sherry or milk
1 Tbls mixed spice
pinch salt
1 1/2 Dsrts coffee powder
1/2 tsp nutmeg
1 Tbls black treacle
1 lemon rind, grated
PROCEDURE
1) Wash fruit and drain.
2) Sieve together flour, cinnamon, spice, salt, coffee, nutmeg and almonds.
Mix in sultanas, raisins, currants, peel, lemon rind and cherries.
3) Whisk eggs and brandy (or sherry, or milk). Cream butter, sugar and
treacle until soft.
4) Add flour and egg mixtures alternatively to butter mixture - DO NOT
OVER-BEAT WHEN MIXING.
5) Lastly, stir in fruit.
6) Line cake tin with double thickness greased greaseproof paper. Line
bottom with brown paper and greased greaseproof paper. Put double
thickness brown paper around outside of tin to come up about 3 inches
above the top of the mixture.
7) Cook at 300-350 F for 1 1/2 hours. Reduce heat to 275-300 F and cook
for a further 1 3/4 - 2 hours. Let cake cool in tin.
NOTE
The cake should be covered in marzipan and iced (frosted), and then stored
in a cool place for at least 2 months (3 is better).
RATING
Difficulty: moderate.
Time: 4 hours.
Precision: measure ingredients.
CONTRIBUTOR
Norma D. Hosken
===
P.S. In case you're wondering what 'FOODVIEW' is I'll upload a copy of the
program to AEM as a Christmas present.
[I've got it, and will stick it out in the archives soon -aem]