OS Daily Sunday November 18th

LameWolf

Molly41 wrote: »

Recipe ? xxxx

OK, here we go - this amount makes two x 2-pint size puddings.

DRY INGREDIENTS
24 ox dried fruit - sultanas, currants, raisins, as you like. I use half raisins and half sultanas, as we don't care for currants.
4 oz candied peel - we're not fond of this, so I substitute chopped glace cherries instead.
6 oz vegetable suet
8 oz Demerara sugar
4 oz wholemeal breadcrumbs (I wuzz slices of bread in the food processor)
4 oz SR flour - original recipe says wholemeal, but I've used ordinary white SR flour with no problem.
2 oz ground almonds
1 level teaspoon mixed spice - I go VERY generous with this, probably using about double.
1/2 level teaspoon nutmeg - freshly ground if possible
Pinch of salt

WET INGREDIENTS
3 medium eggs, beaten
1 tablespoon black treacle - you can use golden syrup if you don't have black treacle, BUT the pudding will be a pale colour - it tastes fine, though.
2 fl oz brandy (I have substituted whisky before, when I had no brandy available)
1/4 pint strong dark ale - Hobgoblin or Bishops Finger both work well.

Put all the dry ingredients into a large bowl and mix them together.

Put all the wet ingredients in a smaller bowl and beat them all together.

Add the wet to the dry, and mix very well. In our house, it's normal for both of us to stir in some "magic";)

Divide this mix up between two GREASED microwaveable pudding basins. I use ones with lids to them; if you don't have lids, pierced clingfilm will do the job.

Cook ONE pudding at 630watts, or as near as your micro will do to this, for 5 minutes. Change the puddings over, cook the second for 5 mins while the first one stands. Repeat til both puddings have had 2 x 5 mins cooking and 2 x 5 mins standing; you should now be able to turn them out if you wish.

I always let them cool in the basin, then turn them out and wrap in foil, and leave to mature for a month at least.

If you want to just make one pudding, I've done this, too - just halve all the ingredients! Obviously you can't halve 3 eggs very easily, but if you use one LARGE egg, and go generous with the strong dark ale, it works fine. Don't just cook it for 10 mins though; the standing time half-way through cooking is vital.

Pour rest of bottle of strong dark ale into tankard and drink.:beer::D

adelight

Afternoon all.
happybirthday ds hilstep
elaine glad dh is ok

I woke up at 7 to go swimming and the painful part of losing my voice finally hit me. I've never completely lost my voice before but all I've been able to do for the last few days is make odd squeaks! I didn't go and have been groaning in bed since then, only just getting up to make coffee and fruity porridge. Today I'll finish off the things I didn't get around to yesterday. I had some great finds in the CS's, one had such a wide selection of cds and dvds. I got Bob Dylan, Lauryn Hill and Amelie for £1 each :eek:

flutterbyuk25

Thank you LW I may try them next weekend.

AS soon as I got to the beach it started to rain! So I just sat in the car and watched the waves for a bit. Home now, I've tidied the upstairs and hoovered, going to have a cuppa now and then tackle the downstairs before starting on my NVQ work.

x

bargainbird

Flying post from me....

Just had to share this. It's DD1's friend who auditioning for BGT on weds.

Love and hugs xx

Molly41

LameWolf wrote: »

OK, here we go - this amount makes two x 2-pint size puddings.

DRY INGREDIENTS
24 ox dried fruit - sultanas, currants, raisins, as you like. I use half raisins and half sultanas, as we don't care for currants.
4 oz candied peel - we're not fond of this, so I substitute chopped glace cherries instead.
6 oz vegetable suet
8 oz Demerara sugar
4 oz wholemeal breadcrumbs (I wuzz slices of bread in the food processor)
4 oz SR flour - original recipe says wholemeal, but I've used ordinary white SR flour with no problem.
2 oz ground almonds
1 level teaspoon mixed spice - I go VERY generous with this, probably using about double.
1/2 level teaspoon nutmeg - freshly ground if possible
Pinch of salt

WET INGREDIENTS
3 medium eggs, beaten
1 tablespoon black treacle - you can use golden syrup if you don't have black treacle, BUT the pudding will be a pale colour - it tastes fine, though.
2 fl oz brandy (I have substituted whisky before, when I had no brandy available)
1/4 pint strong dark ale - Hobgoblin or Bishops Finger both work well.

Put all the dry ingredients into a large bowl and mix them together.

Put all the wet ingredients in a smaller bowl and beat them all together.

Add the wet to the dry, and mix very well. In our house, it's normal for both of us to stir in some "magic";)

Divide this mix up between two GREASED microwaveable pudding basins. I use ones with lids to them; if you don't have lids, pierced clingfilm will do the job.

Cook ONE pudding at 630watts, or as near as your micro will do to this, for 5 minutes. Change the puddings over, cook the second for 5 mins while the first one stands. Repeat til both puddings have had 2 x 5 mins cooking and 2 x 5 mins standing; you should now be able to turn them out if you wish.

I always let them cool in the basin, then turn them out and wrap in foil, and leave to mature for a month at least.

If you want to just make one pudding, I've done this, too - just halve all the ingredients! Obviously you can't halve 3 eggs very easily, but if you use one LARGE egg, and go generous with the strong dark ale, it works fine. Don't just cook it for 10 mins though; the standing time half-way through cooking is vital.

Pour rest of bottle of strong dark ale into tankard and drink.:beer::D

:rudolf::rudolf::rudolf:

ELACLA

Afternoon all
had a lazy weekend as was working all last week
just three days this week then on hols for about ten days
all ive rally done this weekend is ironing and had my haircut so at least i can see where im going now
hope to have a couple of busy days this week then next week wrap the pressies and get the cards written
hugs to those that need them
elacla

camelot1001

Evening All

DD and I got up early and headed across to Edinburgh this morning, we met DS2 about 9am! We all had a potter about the car boot sale and I bought a few bits and we had a laugh too.

Went for a look around some shops then for lunch - haggis burgers which were particularly tasty. Took DS2 back to his flat and then drove back. Tired now but will get going again in a bit!

Elaine - Sorry to hear OH had an accident, at least he's ok.

Hope you've all had good weekends. Take care. XX

hilstep2000

Had a lovely day with DD, SIL and DGD. Enjoyed Frankie & Benny's too! DGD sat on my lap all the way round the shops. I think she likes the fact that she can see everything from my chair!

Time_to_face_the_music

LameWolf wrote: »

OK, here we go - this amount makes two x 2-pint size puddings.

DRY INGREDIENTS
24 ox dried fruit - sultanas, currants, raisins, as you like. I use half raisins and half sultanas, as we don't care for currants.
4 oz candied peel - we're not fond of this, so I substitute chopped glace cherries instead.
6 oz vegetable suet
8 oz Demerara sugar
4 oz wholemeal breadcrumbs (I wuzz slices of bread in the food processor)
4 oz SR flour - original recipe says wholemeal, but I've used ordinary white SR flour with no problem.
2 oz ground almonds
1 level teaspoon mixed spice - I go VERY generous with this, probably using about double.
1/2 level teaspoon nutmeg - freshly ground if possible
Pinch of salt

WET INGREDIENTS
3 medium eggs, beaten
1 tablespoon black treacle - you can use golden syrup if you don't have black treacle, BUT the pudding will be a pale colour - it tastes fine, though.
2 fl oz brandy (I have substituted whisky before, when I had no brandy available)
1/4 pint strong dark ale - Hobgoblin or Bishops Finger both work well.

Put all the dry ingredients into a large bowl and mix them together.

Put all the wet ingredients in a smaller bowl and beat them all together.

Add the wet to the dry, and mix very well. In our house, it's normal for both of us to stir in some "magic";)

Divide this mix up between two GREASED microwaveable pudding basins. I use ones with lids to them; if you don't have lids, pierced clingfilm will do the job.

Cook ONE pudding at 630watts, or as near as your micro will do to this, for 5 minutes. Change the puddings over, cook the second for 5 mins while the first one stands. Repeat til both puddings have had 2 x 5 mins cooking and 2 x 5 mins standing; you should now be able to turn them out if you wish.

I always let them cool in the basin, then turn them out and wrap in foil, and leave to mature for a month at least.

If you want to just make one pudding, I've done this, too - just halve all the ingredients! Obviously you can't halve 3 eggs very easily, but if you use one LARGE egg, and go generous with the strong dark ale, it works fine. Don't just cook it for 10 mins though; the standing time half-way through cooking is vital.

Pour rest of bottle of strong dark ale into tankard and drink.:beer::D

Gosh that sounds like a super recipe LW :T

DH is the only person who eats Christmas pudding so I normally don't make one and I buy him little individual ones. Do you have any idea if this would work if I split it into small individual pudding bowls? Am not sure how I would work out the cookin/standing times for little 'uns :huh: