[email protected] wrote:
> Alex wrote:
>
>>Thanks for that, any thoughts on how far in advance to make it? i was thinking more from a point
>>of view of the flavours maturing etc.
>>
>>Cheers
>>
>>Alex
>>
>>
[email protected] wrote:
>>
>>>Alex wrote:
>>>
>>>
>>>>I am thinking of making a Christmas Pudding this year for the first time, and i am seeking
>>>>opinions as to how far in advance you would cook it and how long a home-made / non shop
>>>>preserved would last?
>>>>
>>>>thanks for any help.
>>>>
>>>>alex
>>>
>>>
>>>Bread pudding
>>>
>>>1/2 pound day old white bread 2 cups whole milk
>>>
>>>--
>>>
>>>3/4 cup sugar for caramel
>>>
>>>--
>>>4 eggs 1 cup sugar 4 tbsp butter 2 tbsp dry sherry
>>>1/4 tsp nutmeg
>>>1/4 tsp cinnamon
>>>1/2 tsp vanilla
>>>1/2 tsp almond extract
>>>
>>>--
>>>
>>>1/2 cup golden raisins
>>>1/2 cup toasted almonds 1 tbsp flour
>>>
>>>Preheat oven to 350 degrees F. Cut the bread into cubes and soak in the milk.
>>>
>>>Make a caramel with the sugar. Pour into a mold with a capacity of 6 cups.
>>>
>>>Beat the eggs with the sugar, melted butter and sherry. Add cinnamon, nutmeg, vanilla, almond
>>>extract, the soaked bread. Powder the raisins and almonds with the flour and add.
>>>
>>>Pour the mixture into the mod and bake in a bain-marie for approximately two hours or until a
>>>toothpick intdoduced in the middle comes out dry.
>>>
>>>Let cool before unmolding. Gives 12 portions.
>>>
>>>Variations:
>>>
>>>Substitute the raisins with guava paste cut into small chunks. Or try quince paste instead.
>>>
>>>You can also add a tablespoonful or two of grated Edam cheese or a mild cheddar.
>>>
>>>I usually double the recipe and use a bundt cake mold. A bundt cake mold will fit exactly into
>>>one of my aluminum pots. I cover it with aluminum foil for about half of the baking period,
>>>punching a hole in the middle hole of the bundt cake mold and folding the edges into the hole to
>>>make sure water does not boil into the mold.
>>>
>>>You can reduce the sugar to 3/4 cup and add a pinch of salt.
>>>
>>>You don't need to worry about how long it will keep unless you plan on eating it by yourself. It
>>>goes quickly in my family.
>>>
>>>Translated from Cocina Criolla by Nitza Villapol. Variations are my mother's.
>
>
> I don't think there is a need to give time for flavors to mature. The stuff is delicious right off
> the mold after cooling. Moist, with a tang from the caramel that is out of this world.
>
> But you can make it one or two days before. Just don't unmold it or someone is sure to grab a
> piece. The smell fills the house as soon as you unmold it.
>
> Please let me know how it comes out. Maybe you can run a test before Christmas.
>
> Bert
many thanks
i doubt i will have the time to do a test run, i am working up to the 23rd.
i have one question and one variation request.
Is there an actual measurement in metric (or imperial) as i don't know about using cup, sorry a post
decimalization Englishman!!
And i will only be making for adults so was thinking about a little touch of cointreau, can you
suggest any variation on the recipe as you've been a good salesman so far!!
Thanks again.