2 PINT RECIPES

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TRADITIONAL CHRISTMAS PUDDING RECIPE - FOOD.COM



Traditional Christmas Pudding Recipe - Food.com image

From Delia Smith's Christmas Cookbook. This recipe makes one large pudding in a 2-pint basin (ceramic bowl). If you want two smaller puddings, use two 1-pint basins, but give them the same steaming time. You will need two days to make it plus 6-8 weeks for maturing time, so best to make it in late October/early November. Don't forget to tick everything off as you add it so that you don't forget anything. Cooking time includes sitting overnight plus steaming time.

Total Time 48 hours 20 minutes

Prep Time 20 minutes

Cook Time 48 hours

Yield 8-10 serving(s)

Number Of Ingredients 18

110 g shredded suet
50 g self-raising flour, sifted
110 g white breadcrumbs
1 teaspoon ground mixed spice
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon ground cinnamon
225 g brown sugar
110 g sultanas
110 g raisins
275 g currants
25 g mixed candied peel, finely chopped
25 g almonds, skinned and chopped
1 small cooking apple, peeled, cored and finely chopped
2 teaspoons orange zest
2 teaspoons lemon zest
2 eggs
150 ml stout beer (Guinness)
2 tablespoons rum or 2 tablespoons brandy

Steps:

  • DAY 1 -- Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour, breadcrumbs, spices and sugar. Mix these ingredients thoroughly after each addition.
  • Gradually mix in all the dried fruits, mixed peel, nuts, apple, and both zests, again, mixing thoroughly after each addition.
  • In a small bowl, beat the eggs, then add the stout and rum and beat together. Pour this over the ingredients in the large bowl and begin to mix very thoroughly. It was traditional to gather all the family around, especially the children, and invite everyone to have a really good stir and make a wish!
  • The mixture should have a fairly sloppy consistency - it should fall instantly from the spoon when tapped on the side of the bowl. If you think it needs more liquid, add a spot more stout or rum. Cover the bowl and leave overnight in a cool place (not the fridge).
  • DAY 2 -- Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string. It's also a good idea to tie a piece of string across the top to make a handle.
  • Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep an eye on the water underneath and top of with boiling water from the kettle from time to time.
  • When the pudding is done steaming, let it get quite cold, then remove the steam papers and foil and replace with some fresh ones, again making a handle.
  • Store in a cool place until Christmas Day.
  • CHRISTMAS DAY -- Steam again in the same manner as above, again checking the water level, for 2 1/2 hours.
  • Serve warm with a whipped cream or rum sauce.

Nutrition Facts : Calories 585.4, FatContent 17.9, SaturatedFatContent 8.2, CholesterolContent 62.2, SodiumContent 232, CarbohydrateContent 105.9, FiberContent 7.8, SugarContent 74, ProteinContent 7.7

RASPBERRY JAM WITHOUT PECTIN RECIPE | ALLRECIPES



Raspberry Jam without Pectin Recipe | Allrecipes image

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Provided by Francine Lizotte Club Foody

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes    Jams and Jellies Recipes

Total Time 8 hours 30 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 7 8-ounce jars

Number Of Ingredients 3

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
  • Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Nutrition Facts : Calories 59.7 calories, CarbohydrateContent 15.3 g, FiberContent 0.6 g, ProteinContent 0.1 g, SugarContent 14.7 g

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