PUDDING AU GLACE
and answers for the 12 days of Christmas
of the usual Christmas pudding?
be bothered to make your own and hate the store
you don’t really like that heavy traditional pudding
and would prefer something lighter?
you like the traditional Christmas mincemeat but
tired of the mince pies?
you have extra mincemeat left over that you don’t
want hanging around until next Christmas?
you want to know how best to get the traditional
sixpence’s into an Xmas pudding?
its not an intro to an infomercial . . . all these questions,
plus others have been posed from readers and will be
answered in this final run up to the big day. Having
said that, do pop back on Xmas Eve, because Hubmaster
David tells me he will be posting an updated site on
the 24th and I too should be here.
anyone mentions it . . . Xmas I am told is not a bastardised
version of Christmas either. From my research this month,
it merely uses the Greek form of the word for Christ,
which is the letter X, so I am reliably informed that
it is a legitimate and acceptable alternative word.
many thanks for all your questions, letters of support
during the year. Also to those that wrote saying how
you loved my writing as much as my recipes. I wish you
all a very Merry Christmas and I hope the New Year brings
you all that you wish for? Me…I am hoping to find that
publisher for my cookbook!
what’s with Santa’s reindeer then? Here is something
to think about; some useless Xmas trivia . . . apparently
by Christmas time, the only reindeer to still have antlers
are females, as the males would have already shed theirs.
Thus, Rudolph, Donner, Blitzen etc apparantly must all
be females! What has all that got to do with Xmas culinary
delights? Absolutely nothing . . . but all work and
no play makes Tally a very dull boy!
onto the culinary questions that were posed earlier
. . . and answering them in reverse order they are:
sixpence’s in the plum pud
was always traditional to put a lucky sixpence in the
Xmas pudding, this has since changed to putting one
for each person. But of course where can you get a sixpenny
piece these days? Using other coins is fine of course,
but there two very important things to remember:
the coins for at least 5 minutes in salted water
first, this will sanitise them: remove any harmful
bacteria that is on them, think how many people
have handled them. Drain them and allow to cool
before handling. This is best done just before you
need to use them, or bacteria can be transferred
there was only one put in and it was actually baked
in the pudding; this would be classed as a lucky sixpence
when found. Personally I prefer to place them in once
the pudding is cooked and ready to serve, this way I
know that everyone will be insured to find one. Just
insert a small knife to make a slit just big enough
for the coin and gently push the coin into each portion;
by running your finger over the slit or applying gentle
sideways pressure, you will be the only one that knows
where they are and no one else will be able to see,
you can cut the portions and ensure there is one in
you like the traditional Christmas mincemeat but tired
of the mince pies? Or you have extra mincemeat left
over that you don’t want hanging around until next Christmas?
about trying these ideas this year:
lastly (but not leastly . . . if that’s a word?) it
brings me to my recipe for this week, well maybe not
so much of a recipe as an idea and answers the questions:
What to do if you are tired of the usual Christmas pudding,
or can’t be bothered to make your own and hate the store
bought ones or maybe you don’t really like that heavy
traditional pudding and would prefer something lighter?
PUDDING AU GLÂCÉ
say more of an idea than a recipe, because its really
up to you what you put in and how much. So I am not
giving you amounts this week, just use sq = sufficient
quantities; to suit you and your families tastes. Of
course if you don’t like glace cherries leave them out,
if you like pecans instead of almonds replace them.
was going to be a photo of it this week, but my digital
camera has decided that its going on strike and for
some reason won’t switch on. But I am sure you will
be able to picture it once you have read the recipe.
your pudding bowl, fill it three-quarters full with
water and then pour it into a measuring jug to see what
it holds before you start, so you know how much ice
cream to use. Mind you if you end up with extra filling
I am sure there will be kids around to lap it up! Or
you can put it into smaller, individual moulds if you
soak the raisins, sultanas and currants; for more
information on this <click
the ice cream to soften slightly, scoop or cut out
what you need and beat it in a blender or with a wooden
spoon until lightly softened
the fruits and nuts and mix gently until combined
into your pudding bowl until full
the bowl onto a solid surface a few times to ensure
there are no air bubbles trapped, smooth the top off
with a palate knife or the back of a large metal spoon
(placing it under hot running water, will prevent
it sticking to the ice cream)
with clingfilm, put your pudding bowl lid on and place
in the freezer to harden (at least overnight)
before required, place the bowl under hot running
water for 5 seconds. This should loosen it up sufficiently
to remove the top and let it slip out onto your serving
plate. If it doesn’t try another 5 seconds, but no
more than this at a time or you run the risk of it
with a tart raspberry coulis and cream and don’t forget
a sprig of holly!
you rinse all the fruits well before they go in and
stir them in carefully, you will have this nice white
pudding with very discernible fruit pieces and wonderful
colouring. If you prefer a pudding more akin to the
traditional colouring, don’t rinse them.
personally like to add to some crumbled Christmas
cake into the mixture, makes for a fantastic ‘cookie
dough’ ice cream finish and texture to it.
and bon appetit . . . . .
quantity (add to taste)
meaning a whole one of
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