OP
OP
Hayles66
iPF Novice
Here is the Xmas pudding
Cooking time: 3 hours makes 6/8 servings
Ingredients
3 oz Apricots
85 g/3 oz Dates
85 g/ 3 oz Seedless Raisins
60 g/ 2 oz Almonds
85 g/3 oz Ground Almonds
60 g/ 2 oz Chestnuts
30g/ 1 oz Dried Figs
30 g/1 oz Chopped Hazelnuts
85 g/3 oz Cherries
60 g/ 2 oz Mixed Peel
115 g/ 4 oz Muscovado Sugar
45 g/ 1 1/2 oz Suet
150 ml/5 fl oz Guinness
30 ml/ 2 tbs White Rum
30 ml/ 2 tbs Brandy. 30 g/ 1 oz Softened Unsalted Butter
60g/ 2 oz Self Raising Flour. Pinch Ground Cinnamon
60g/2 oz Fresh White Breadcrumbs 60 g/ 2 oz Chilled Unsalted Butter
1/2 tsp Ground Mace or Nutmeg. 2 Eggs beaten
1 lemon and 1 orange grated rind 15 ml / 1 tbs Golden Syrup
Cooking Instructions
Put all fruit and nuts to soak with 75 ml (5 tbs) Guinness, all the Rum and Brandy. Mix well, cover, leave over night. The next day mix remaining ingredients with fruit and just enough Guiness to give a dropping consistency. Spoon into a 1.25 lt (2 pint) pudding basin and press down with back of spoon. Cover with a large round of grease proof paper. Top with a similar sized round of foil. Fold both across centre to make a lynch pleat. Tie with string under the outside rim, add a doubled loop of string over the top to create a handle. Set basin in steamer fitted over saucepan of gently boiling water. Cover tightly and steam for 3 hours, topping up with boiling water as and when necessary. Cool completely. Cover with fresh foil but leave greaseproof paper in place. Store in cool dry place or freezer for a year. Thaw completely before reheating.
To reheat, steam for 1 hour. To microwave - 4. 1/2 mins on high
Storage. ( November 24th or Sunday before advent).
All the ingredients have been changed if there is none available. Just substitute something else. It's the only time I actually bake if I can help it.
Sent from my one and only original iPad using iPF
Cooking time: 3 hours makes 6/8 servings
Ingredients
3 oz Apricots
85 g/3 oz Dates
85 g/ 3 oz Seedless Raisins
60 g/ 2 oz Almonds
85 g/3 oz Ground Almonds
60 g/ 2 oz Chestnuts
30g/ 1 oz Dried Figs
30 g/1 oz Chopped Hazelnuts
85 g/3 oz Cherries
60 g/ 2 oz Mixed Peel
115 g/ 4 oz Muscovado Sugar
45 g/ 1 1/2 oz Suet
150 ml/5 fl oz Guinness
30 ml/ 2 tbs White Rum
30 ml/ 2 tbs Brandy. 30 g/ 1 oz Softened Unsalted Butter
60g/ 2 oz Self Raising Flour. Pinch Ground Cinnamon
60g/2 oz Fresh White Breadcrumbs 60 g/ 2 oz Chilled Unsalted Butter
1/2 tsp Ground Mace or Nutmeg. 2 Eggs beaten
1 lemon and 1 orange grated rind 15 ml / 1 tbs Golden Syrup
Cooking Instructions
Put all fruit and nuts to soak with 75 ml (5 tbs) Guinness, all the Rum and Brandy. Mix well, cover, leave over night. The next day mix remaining ingredients with fruit and just enough Guiness to give a dropping consistency. Spoon into a 1.25 lt (2 pint) pudding basin and press down with back of spoon. Cover with a large round of grease proof paper. Top with a similar sized round of foil. Fold both across centre to make a lynch pleat. Tie with string under the outside rim, add a doubled loop of string over the top to create a handle. Set basin in steamer fitted over saucepan of gently boiling water. Cover tightly and steam for 3 hours, topping up with boiling water as and when necessary. Cool completely. Cover with fresh foil but leave greaseproof paper in place. Store in cool dry place or freezer for a year. Thaw completely before reheating.
To reheat, steam for 1 hour. To microwave - 4. 1/2 mins on high
Storage. ( November 24th or Sunday before advent).
All the ingredients have been changed if there is none available. Just substitute something else. It's the only time I actually bake if I can help it.
Sent from my one and only original iPad using iPF
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