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Old 10-27-2005, 05:12 PM   #11
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I make my breadcrumbs by grating up 2/3 day old bread.. Too fresh and its difficult to grate.

We buy mixed spice, ready mixed - it's used in cakes, biscuits and sweet puddings. I found a 'recipe' for it online, and assume this would be close to the factory produced mix.

1/4 teaspoon cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon ginger (optional)
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Old 10-27-2005, 05:18 PM   #12
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Brandy butter or brandy sauce is my preferred alcoholic sauces for Christmas pud. I'll add those to this thread in the morning.
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Old 10-28-2005, 04:53 AM   #13
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Here's a brandy butter recipe (or you could use rum, if preferred)It's old name is 'Hard Sauce'

4oz unsalted butter, softened
4oz icing sugar
2 tbsp boiling water
3 tbsp brandy

Cream together the butter and the icing sugar.
Beat in the boiling water and brandy until smooth.
Chill until needed and serve with mince pies or Christmas pudding.



Here's a recipe for rum or brandy sauce - just add whichever alcohol you prefer

75g butter
60g plain flour
575ml full fat milk
50g caster sugar
3-4 tbsp dark rum
1 tbsp double cream

Melt the butter in a saucepan, add the flour and cook gently for one minute. Remove from the heat and cool slightly.
Add the milk a little at a time, stirring continuously to incorporate into the roux. Return to the heat and bring slowly to the boil, stirring all the time. Simmer gently for two minutes.
Remove from the heat and add the sugar and brandy or rum, stirring to dissolve the sugar. Stir in the cream.

This is served warm - sometimes I make it earlier in the day, before I have all the burners in use for the main meal, and then put it in a wide necked thermos just to keep hot until required.

An even simpler thing would be to beat a little icing sugar into double cream (is that'heavy' cream in the USA?) to thicken it even more and then add 2 tbspoons brandy or rum. Don't make it too long in advance of serving though, as the alcohol will 'stain' the cream. I've also done this with Cornish clotted cream.
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Old 10-28-2005, 05:49 AM   #14
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Tx, for your answers!
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Old 10-28-2005, 08:17 AM   #15
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Thanks again Ishbel! This should be fun to make.
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Old 10-28-2005, 09:28 AM   #16
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Any left over Christmas pud can be broken up into little pieces and then beaten into slightly softened vanilla icecream.
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Old 10-28-2005, 11:26 AM   #17
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Quote:
Originally Posted by Ishbel
Any left over Christmas pud can be broken up into little pieces and then beaten into slightly softened vanilla icecream.
That sounds like a delicious idea!
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Old 10-28-2005, 11:35 AM   #18
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That is the same "hard sauce" that my Grandmother used to make. She would steam her puds in an empty, clean coffee can. The wonderful smells just filled the house then!!! I made some a couple of years ago and used a large bunt pan and that worked great.
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Old 10-28-2005, 12:34 PM   #19
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When my family were children, it was traditional to allow each to 'stir' the pudding mix. They only did it to see if they could spot where the silver charms were landing in the mixture (traditionally we put sixpenny pieces and a few large silver charms in each pud). It is considered lucky to find the charm on your plate - but best to find it before it cracks a tooth.

The smell of Christmas puds steaming is glorious
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Old 10-31-2005, 09:21 PM   #20
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I've heard of this tradition Ishbel, the sixpenny pieces and the silver charms :) Not sure If I will do that, but anyway I have another question. About the pudding basin, I found the shape as displayed in your picture/recipe, but is it ok to use stainless steal? I thought it would be ok since it's going to be steamed. My husband thought it might be more of a ceramic/clay pot, which I cannot find, at least not in my budget. Anyone else chime in too, is stainless steal ok for this recipe?
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