Pudding spotify ai safe9/15/2023 ![]() ![]() ![]() (You can keep the pudding for at least 2 months, refrigerated). Wrap each pudding in a plastic bag and refrigerate. The puddings will be best if kept for at least 2 weeks for flavors to mature: unmold the puddings, wrap them in cheesecloth, pour a cup of brandy or rum over the cheesecloth. Remove puddings from pots and allow to cool thoroughly. (I read somewhere that the pudding would be safe to eat after 1 and 1/2 hours of steaming, but the additional time is called for so that the flavors intensive. Cover the pot and simmer the puddings for 8 to 10 hours, adding boiling water as needed. Lower a pudding into each, and pour boiling water into each pot until each pudding is immersed half-way. Place a trivet or steaming rack into two pots, each large enough to hold one pudding. Bring the cloth ends up over the string, over top of each bowl, and tie them to form a handle. Tie each cloth with a string below the rim of the bowls, leaving the cloth loose so that the puddings have room to rise as they steam. Sprinkle with flour and place one over each bowl, floured side down. Sprinkle cheesecloth with water to dampen. If not, cut two pieces of cheesecloth (one per bowl) so they will adequately cover the top and hang well over the sides. If using lid-less bowls, cover the tops with another circle of oiled paper, cut to fit. Pack the pudding mixture into the molds or bowls, leveling the mixture with a spoon. If using lid-less bowls, line the bottom with a circle of parchment paper, cut to fit and oiled on both sides. If using a decorative mold, make sure to carefully grease any indentations or patterns. Generously grease two two-quart quart pudding molds, with tops, or two two-quart, heat-proof bowls without tops. Remember to warn your guests when you serve it. Note: if you want to add a coin or good-luck charm to your Christmas pudding, sterilize it first for 5 minutes, and then wrap it in foil, before placing it in the batter. Add additional egg (or eggs) if you need to or a bit more rum the mixture should be uniformly moist, but it will not be batter-like. In a very large mixing bowl, combine all ingredients, using clean hands to mix. Vegetable oil, solid vegetable shortening or butter for greasing pudding moldsĤ cups brandy or rum for storing and serving It's enough for two puddings, each "with the heft of a bowling ball."Ģ to 3 teaspoons mixed spices (ground ginger, cinnamon, nutmeg, mace and/or cloves)ģ extra-large eggs, lightly beaten, or more, if needed Calta uses a recipe she got from a neighbor, who got it from a friend in England. The holiday season is just getting under way, but it's not too soon for one project, says Marialisa Calta, a food writer in Calais, Vt. ![]()
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