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Christmas pudding
serves 8–10
ingredients
250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz mixed dried fruit,
chopped
50g/2oz mixed peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz freshly squeezed
orange juice
75ml/3fl oz freshly squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz soft brown sugar
3 eggs, lightly beaten
200g/7oz white breadcrumbs
75g/3oz self-raising flour
pinch of salt
1 teaspoon mixed spice
1⁄4 teaspoon freshly grated nutmeg
100g/4oz blanched almonds,
roughly chopped
• Put the sultanas, currants and raisins, mixed dried fruit, mixed peel,
brown ale, rum, orange and lemon juices and zests into a large bowl,
and stir together. Cover and leave to steep overnight.
• The next day, add the remaining ingredients to the bowl, and mix well.
• Put a 2-litre/31⁄2pt pudding basin on a trivet in a large saucepan with a
lid, and pour in enough water to come halfway up the side of the basin.
Remove the basin and put the water on to boil.
• Brush the basin with melted butter, and line the bottom with baking
parchment. Fill with the pudding mixture, then cover with a round of
buttered baking parchment. Top with pleated foil, and secure with string
around the rim of the basin.
• Steam the pudding for 8 hours in the saucepan with the lid on, topping
up with boiling water when necessary. Invert the pudding onto a serving
plate. Serve hot with brandy sauce, cream or ice cream.
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