Tingles
30-10-2007, 08:07 PM
Hey :wave: :xmastree:
This was the pudding recipe today from 'Fresh'... looked easy
my question is: '360g beef suet, or let’s try with butter' what is beef suet (I HAVE seen it at the shops), OR IF YOU USED BUTTER, would it be 360g?
Hope one of you ace girls can help??:chef:
Christmas pudding
Serving size: Serves 10 or more
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking
INGREDIENTS
240g (1 2/3 cups) sultanas
240g (1 1/3 cups) raisins
480g (3 1/3 cups) currants
240g (1 2/3 cups) mixed peel
30g (1½ tablespoons) glace cherries
1 bottle (375ml) guiness
zest and juice of ½ an orange
zest and juice of ½ lemon
60g grated carrot
240g (1 cup and 1 tablespoon) dark brown sugar
3 eggs
180g (3 cups) white breadcrumbs
240g (1 2/3 cups) plain flour
30g ground almonds
360g beef suet, or let’s try with butter
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
METHOD
Soak fruit in guiness overnight.
Add zest and juice of the orange and lemon and the carrot to the dried fruit and mix well.
Beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating between additions and stir into the fruit mixture.
Sieve together the flour, nutmeg, cinnamon and salt. Stir in the almonds and breadcrumbs. Add dry ingredients to the fruit and mix thoroughly.
Grease and line base of 2 x 2 litre pudding basins. Divide mixture between pudding basins and smooth the tops. Cover with another round of greaseproof paper.
Cover puddings with a double layer of baking paper and foil and be sure to fold a pleat into the cover to allow for expansion while the pudding is cooking.
To boil the pudding, place on a trivet in a large saucepan. Add boiling water to come half way up the side of the pudding and cover with a lid. Simmer over a medium heat for 3 hours, topping up the water regularly. Remove pudding and refrigerate until Christmas – re-boil for 2 hours on Christmas day to heat through.
Alternatively microwave the pudding on defrost in 10 minute intervals for 1½ hours. This allows the pudding to cook very gently and the sugars to caramelise to get the dark colour reminiscent of Christmas pudding
:xmas:
This was the pudding recipe today from 'Fresh'... looked easy
my question is: '360g beef suet, or let’s try with butter' what is beef suet (I HAVE seen it at the shops), OR IF YOU USED BUTTER, would it be 360g?
Hope one of you ace girls can help??:chef:
Christmas pudding
Serving size: Serves 10 or more
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Cakes/baking
INGREDIENTS
240g (1 2/3 cups) sultanas
240g (1 1/3 cups) raisins
480g (3 1/3 cups) currants
240g (1 2/3 cups) mixed peel
30g (1½ tablespoons) glace cherries
1 bottle (375ml) guiness
zest and juice of ½ an orange
zest and juice of ½ lemon
60g grated carrot
240g (1 cup and 1 tablespoon) dark brown sugar
3 eggs
180g (3 cups) white breadcrumbs
240g (1 2/3 cups) plain flour
30g ground almonds
360g beef suet, or let’s try with butter
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
METHOD
Soak fruit in guiness overnight.
Add zest and juice of the orange and lemon and the carrot to the dried fruit and mix well.
Beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating between additions and stir into the fruit mixture.
Sieve together the flour, nutmeg, cinnamon and salt. Stir in the almonds and breadcrumbs. Add dry ingredients to the fruit and mix thoroughly.
Grease and line base of 2 x 2 litre pudding basins. Divide mixture between pudding basins and smooth the tops. Cover with another round of greaseproof paper.
Cover puddings with a double layer of baking paper and foil and be sure to fold a pleat into the cover to allow for expansion while the pudding is cooking.
To boil the pudding, place on a trivet in a large saucepan. Add boiling water to come half way up the side of the pudding and cover with a lid. Simmer over a medium heat for 3 hours, topping up the water regularly. Remove pudding and refrigerate until Christmas – re-boil for 2 hours on Christmas day to heat through.
Alternatively microwave the pudding on defrost in 10 minute intervals for 1½ hours. This allows the pudding to cook very gently and the sugars to caramelise to get the dark colour reminiscent of Christmas pudding
:xmas: