 |
(8 to 10 servings) |
|
(8 to 10 servings) |
| 200g/7oz suet (I use vegetable
suet)
225g/8oz currants 225g/8oz raisins 350g/12oz sultanas 75g/3oz mixed peel 50g/2oz glace cherries (cut in quarters) 25g/1oz flaked almonds 1 large carrot (grated) 175g/6oz plain flour (wholemeal is best!) 50g/2oz fresh breadcrumbs |
3tsp
mixed spice
2tsp nutmeg 0.5tsp ground ginger 50g/4oz dessicated coconut 175g/6oz soft brown sugar (dark) 2 large eggs (beaten) 1tbsp black treacle 4tbsp milk or beer 2 tbsp brandy (optional) rind and juice of 1 lemon |
1. Grease a 2 pint pudding
basin, and cut and grease 2 rings of greaseproof paper - one to fit the
base of the basin, one to fit the top.
2. Sift the flour
and spices into a large mixing bowl, then add all the dry ingredients.
Mix thoroughly.
3. Make a well in the
centre of the flour etc., and add the eggs, milk and treacle. Mix thoroughly
using a wooden spoon, then mix in the lemon juice and finely grated rind.
4. Placing the small ring
of greaseproof paper in the base of the basin, pour in the pudding mixture,
smooth the top, and place the larger ring of paper lightly on the surface.
5. Cover the basin with
a sheet of greased foil or greaseproof paper, and tie securely with string.
6. Place in a steamer,
or a large saucepan half full of boiling water and cover tightly with lid.
7. Steam over boiling
water for 6 hours, topping up the water as needed.
8. Allow to cool, and
recover with a fresh sheet of foil or greaseproof paper, and store in a
cool dry place.
9. Steam again for 2 to
3 hours before serving (Or reheat in microwave for approx. 10 minutes on
full power. Turn and heat for 20 minutes on medium power and stand for
5 minutes before serving).
| 10. Serve with
cream, rum sauce, brandy butter or custard.
11. Enjoy! |
|
Almond
and Cranberry Roast
A vegetarian
alternative to turkey
v
(Serves 4) v
6 oz
ground almonds
4 oz
fresh breadcrumbs (wholemeal)
4 oz
cranberries
1 med
onion (finely diced)
2-3 tsp
finely chopped fresh parsley
(or 1tsp dried pasley)
0.5 tsp
dried thyme
0.5 tsp
ground coriander
pinch
salt
pinch black pepper
grated rind and juice
of half a lemon
2 lge eggs (beaten)
a little milk
Method
Mix all the dry ingredients together in a bowl. Add the cranberries and onion. Then mix in the lemon juice and rind. Finally add the egg (and milk as needed) to bind the mixture together.
Place the mixture in a greased 1lb loaf tin, lined with greaseproof paper. Press down firmly, and dot the surface with margerine or butter. Bake at 180c for 40-45 minutes, until golden brown on top.
Serve hot, with
creme fraiche seasoned with a little ground cumin and a selection of seasonal
vegetables, or cold with salad.
'
'Cranberry
and Orange Sauce '
8 oz
fresh or frozen cranberries
3 tbsp
demarara sugar
3 tbsp
red wine
coarsely grated zest
and juice of one orange
1
clove
Place all the ingredients
in a saucepan and bring slowly to the boil. Remove lid and simmer
gently for 15 to 20 minutes, until the fruit is soft but not mushy, stirring
occasionally. You may wish to add a little more sugar according to taste.
Remove the clove before serving.