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| Admin Mini's Profile Albums Mini's Photo Gallery Join Date: 30th April, 2006
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Rep Power: 1000 ![]() Diet: Lipotrim Start Date: 3/1/2012 | Traditional Christmas Pudding Christmas Pudding Ingredients: IMPERIAL/METRIC 6 oz./175g self-raising flour 1 level teaspoon mixed spice 1 level teaspoon ground cinnamon ½ level teaspoon ground nutmeg 8 oz./225g white breadcrumbs 12 oz./350g dark brown sugar 1 lb./450g currants 8 oz./225g raisins 8 oz./225g sultanas 4 oz./125g mixed cut peel 4 oz./125g cherries, halved, washed and dried. 2 oz./50g almonds, blanched and chopped finely grated ring of 1 orange finely grated rind of 1 lemon 8oz./225g Stork Margarine, melted and cooled a little Beaten together…3 large eggs, 2 tablespoons brandy, rum or whiskey ½ pint/275ml Guinness. Method:
Brandy and orange sauce or sherry and orange sauce or whiskey and spice sauce. Baked Christmas Pudding Method
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| Banned happygal's Profile Albums happygal's Photo Gallery Join Date: 30th August, 2006 Location: Northern Ireland
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Rep Power: 0 ![]() ![]() Diet: CD | Any low carb low fat alternatives? |
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| Admin Mini's Profile Albums Mini's Photo Gallery Join Date: 30th April, 2006
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Rep Power: 1000 ![]() Diet: Lipotrim Start Date: 3/1/2012 | Brandy and Orange Sauce Brandy and Orange Sauce Ingredients: IMPERIAL/METRIC 8 oz/225g Butter 5 oz/150g icing sugar, sieved* 5 0z./150g castor sugar* * 3 tablespoons brandy finely grated rind of 1 orange Method:
Hints:
Whiskey and Spice Sauce Make as above using Irish whiskey instead of brandy and beat in ½ level teaspoon of mixed spice. Pile into a dish and sprinkle the top with mixed spice. Cover and refrigerate as above. Serves approx. 12 Sherry and Orange Sauce Make for Brandy and Orange Sauce, using sherry instead of brandy. |
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| Admin Mini's Profile Albums Mini's Photo Gallery Join Date: 30th April, 2006
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Rep Power: 1000 ![]() Diet: Lipotrim Start Date: 3/1/2012 | Hi Claire, Here is one for you .Antony's Christmas Pudding Makes: 2 x 1.3kg (3lbs) puddings (each pudding serves 6)Preparation time: 1 hourStanding Time: 48 hours (minimum overnight)Cooking time: 2 hours x 3 (Total 6 hours) plus 2 hours reheating Ingredients:![]() FRUIT MIX 350g/12oz pitted prunes, diced115g/4oz maroons glacé,quartered 175g/6oz dried apricots, diced225g/8oz candied peel, diced225g/8oz sultanas280g/10oz whole glacé cherries, halved115g/4oz flaked almonds55g/2oz ground almonds55g/2oz toasted hazelnuts, chopped55g/2oz stem ginger, diced280g/10oz apples, cored and grated25g/1oz SPLENDA® Granulated300ml/½pt barley wine6 tbsp brandy6 tbsp Bénèdictine liqueur3 tbsp walnut oil2 tbsp treaclejuice and grated rind of 2 oranges juice and grated rind of 1 lemon ![]() DRY INGREDIENTS: 225g/8oz wholemeal bread crumbs5g/4oz self-raising flour175g/6oz cold unsalted butter, grated½ tsp each ground cinnamon, nutmeg, mace, cloves, allspice and cardamom MIXING MEDIUM![]() 6 large free range eggs2 tbsp clear honey2 tbsp rough cut marmalade![]() Method: 1. Combine the fruit mix and leave at least overnight, preferably for 48 hours. 2. [Day 2] Combine dry ingredients then fold into the fruit mix. 3. Beat the mixing medium ingredients until fluffy and fold into the other ingredients. 4. Prepare the basins and their covers. Butter the 2 pudding basins well and cut small greaseproof rounds to fit the bottom of the bowls. Butter the greaseproof rounds and fit them in place. Cut out double rounds of greaseproof paper 7.5cm (3 inches) larger than the tops of the basins. Butter well on the side to be placed on top of the mixture. 5. Divide the mixture between the pudding basins, filling them four-fifths full. Smooth over the tops, making a small indentation in the middle. Cover with the prepared greaseproof rounds and wrap the complete basin in baking foil or muslin, (rinsed and floured on the inside), tying firmly at the top. 6.Stand the basins on a rack in a large saucepan and pour in boiling water to come three-quarters of the way up the sides of the basins. Cover the pan tightly and steam for three periods of 2 hours. Allow to cool between each period and top up the pan with extra BOILING WATER often during each cooking period. 7. Allow to cool then store in a cool, dark place until ready to use. On Christmas Day steam for a further 2 hours. For real indulgence: ![]() Nutrition Information(typical values) Per serving: Energy 3273 kJ / 780 kcal, Carbohydrate 103.75g, Fat 30.91g. Per 100g: Energy 1091 kJ / 260 kcal, Carbohydrate 34.58g, Fat 10.3g. Category Indulgent Brandy/Rum Butter Serves: 6 Preparation time: 5 minutes Ingredients: 300g/10oz unsalted butter,softened50g/2oz icing sugar25g/1oz SPLENDA® Granulated2 tbsp brandy or rum![]() Method: 1. Beat the unsalted butter with the icing sugar, SPLENDA® Granulated and brandy or rum until white and creamy.2Refrigerate until ready to use. Tip: You can substitute soft dark brown sugar for half the icing sugar, to give your butter a different look Source: SPLENDA® Low Calorie Sweetener | Recipes | Antony's Christmas Pudding |
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| The Diet Guy icemoose's Profile Albums icemoose's Photo Gallery Join Date: 20th July, 2006 Location: Great Yarmouth
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Rep Power: 182 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Diet: Don't diet anymore! | Bumped for all those like me banging out Xmas puddings for friends and family on this cold, rainy dreary day! M.
__________________ ![]() Cambridge Diet New Counsellor Of The Year 2006 Cambridge Diet Maintainer Of The Year 2009 Lost Just Under 12 Stone On LighterLife/Cambridge Diet back in 2005 and have now been slim since. I haven't dieted at all since March 2006 !! WOOHOOO!!! Check out my blog at www.thedietguy.co.uk |
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