Post by tassi on Aug 22, 2003 23:06:11 GMT -6
Christmas Pudding
this is an award.. winner...
You need:
8oz Raisins
8oz Currants
8oz Sultanas
8oz Grated Apple
8oz Dark Brown Sugar
8oz Melted Butter
8oz Fresh Bread Crumbs
4oz Chopped Dates
4oz Chopped Figs
6oz Halved Blanched Almonds
4 Eggs
1 Grated Rind and juice of 1 lemon
1 Grated Rind of Orange
½ c (approx) Whisky
4 tsp Mixed Spice
1 tsp Ground Ginger
Method:
1. Soak the fruit in the whisky for a few hours.
2. Add the rest of the ingredients, leaving the lightly beaten eggs until last.
3. Grease pudding bowls, (one large and one small) and grease proof paper lids and tin foil covers.
4. Tie string around the rim of the bowls over the tin foil.
5. Boil the large pudding for 5 to 6 hours, the small one for 3 to 4, taking care that the water doesn't boil dry.
Leftover Potential:
This can be kept for several months. Warm through for serving by either boiling for and hour or so or microwaving.
this is an award.. winner...
You need:
8oz Raisins
8oz Currants
8oz Sultanas
8oz Grated Apple
8oz Dark Brown Sugar
8oz Melted Butter
8oz Fresh Bread Crumbs
4oz Chopped Dates
4oz Chopped Figs
6oz Halved Blanched Almonds
4 Eggs
1 Grated Rind and juice of 1 lemon
1 Grated Rind of Orange
½ c (approx) Whisky
4 tsp Mixed Spice
1 tsp Ground Ginger
Method:
1. Soak the fruit in the whisky for a few hours.
2. Add the rest of the ingredients, leaving the lightly beaten eggs until last.
3. Grease pudding bowls, (one large and one small) and grease proof paper lids and tin foil covers.
4. Tie string around the rim of the bowls over the tin foil.
5. Boil the large pudding for 5 to 6 hours, the small one for 3 to 4, taking care that the water doesn't boil dry.
Leftover Potential:
This can be kept for several months. Warm through for serving by either boiling for and hour or so or microwaving.