THAT MENU PROBLEM

Hawke's Bay Herald-Tribune, Volume 81, Issue 76, 22 December 1937, Page 11

THAT MENU PROBLEM

Puddings For Christmas

| Christmas will soon be with us again • and despite all our resolutions to the contrary, we will make it a traditional Christmas. Let us be sensible, however, • and prepare for it well ahead by cookJ ing such of the fare as may be stored 5 away until the eventful day. . l CHRISTMAS PUDDING WITH L SUET L [ INGREDIENTS. L 2 oz. blanched, chopped almonds. " 2 oz. chopped candied peel. ' 4 lb. sultanas " 4 lb. seeded raisins. 4 lb. beef suet. 1 4 lb. brown sugar. •j 2 green apples (preferably Granny Smith) grated yellow rind of 1 lemon !' and 1 orange. ■ 4 lb. breadcrumbs. ■ i lb. flour. 4 tablespoons brandy or overproof rum. ■ Pinch of. salt and grated nutmeg. ; 6 eggs 4 lb. currants. Method: Wash, dry and prepare the fruit. Skin and finely flake or chop the suet. Sift the flour, salt and nutmeg into large basin, add the suet, breadcrumbs, sugar, fruit, almonds, candied peel, grated lemon and orange rind, add the oeeled, cored, finely chopped or grated anple. Mix evenly and add the wellbeaten eggs, and the liquor, stirring till thoroughly blended. Place in large buttered basin, cover with buttered paper, and then tie securely in a cloth, or place the mixture in a scalded flour®d pudding cloth, allow suflicient space for swelling and tie securely with string. p!unge the pudding into large saucepan "■'ith suflicient boiling water to cover while cooking, and boil for six hours, replenishing the supply with actually boiling water as required (otherwise the temperature will be reduced and the uudding spoilt), The mixture may be steamed for seven to eight hours if preferred. Serve hot with' suitable sauce. CHRISTMAS PUDDING WITH BUTTER INGREDIENTS. 2 oz. blanched almonds or ground almonds. oz. candied peel. i lb. breadcrumb". i teaspoon mixed spice. A teaspoon carbonate soda. Little grated nutmeg. 3 tablespoons brandy or overproof rum. 5 lb. brown sugar. i lb. currants. 4 eggs. Pinch of salt. A lb. flour. 4 lb. sultanas. j 4 lb. butter. ^ 4 lb. seeded raisins. } Method: Clean and dry the fruit, chop i the peel and almonds, place in a large s basin, add brandy or run, cover tightly ] with plate and greaseproof paper, and ; for 24 hours. Cream the butter } Biid «ug*f, gredutlly add the beeten ]

i eggs, brandied fruit, breadcrumbs, and ! the sifted flour, salt, soda, nutmeg, and ■ spice, mixing thoroughly. Place in a i large buttered pudding basin, cover with ■ two layers of buttered, greaseproof paper, l cut about two inehes larger than the basin top, tie in position with string, and place basin "in steamer over saucepan of boiling water, or in a saucepan with suflicient water to come not more than half-way up the basin (too much water may tilt the basin, or boil into the mixture during cooking). Steam the mixture for six hours, replenishing the boiling water as required. When cold, cover the cooked pudding with clean greaseproof paper, store in a cool, dry place till required for use, then steam for two hours before serving. The mixture may be covered with buttered • paper, tied securely .in a pudding cloth, [ and boiled, if preferred, but steaming is the more suitable method of cooking. . BRANDY SAUCE TO SERVE WITH CHRISTmas pudding INGREDIENTS. 1 cup water 2 tablespoons sugar 1 dessertspoon arrowroot ] tablespoon butter 1 strip yellow lemon rind 4 cup brandy. Method: Blend the arrowroot smoothly with a little cold water and heat remainder in saucepan with the lemon rind and sugar. Stir in the blended arrowroot, simmer for three minutes, remove the lemon rind, stir in the butter and brandy, and serve hot. ECONOMICAL PLUM PUDDING WITHOUT EGGS INGREDIENTS 2 cups breadcrumbs. 1 cup brown sugar. 1 cup sultanas. t cup milk. 2 tablespoons chopped, candied peel. 4 teaspoon each grated nutmeg, mixed spice, grated lemon rind. 1 teaspoon' carbonate of soda. 1 teaspoon (white wine) vinegar. 2 tablespoons butter. 2 tablespoons treacle or golden syrup. 1 cup flour. 1 cup seeded raisins. 1 cup currants. Pinch of salt. Method: Have the sultanas, currants and seeded raisins previously cieaned and quite dry. Sift the flour, salt, nutmeg and spice. Rub the butter into i flour, and add the lemon rind, breadcrumbs, sugar, fruit and chopped candied . peel. Warm the treacle, mix with the milk, and add to dry ingredients. Dissolve the soda in the vinegar, add and f mix thoroughly, then place JRixture in 1 a buttered basin, cover wlth buttered 1 paper, and steam for four howrs. Serve j with suitable sauce cr castardL i