"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 11-01-2005, 09:44 AM   #21
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Amber
Your husband is right about the pottery pots! I've always used ceramic pots (I've got 6 small and 3 large) - but I have a friend who uses plastic pudding moulds and swears by them, they come with their own little lid and therefore remain well-encased without having to ensure the foil 'lid' is still watertight!

I can't see why stainless wouldn't work, although I've never used them.

I admire you for trying to get it so authentic!
__________________

__________________
Ishbel is offline   Reply With Quote
Old 11-17-2006, 04:11 AM   #22
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I am late this year in making my Christmas cakes and Christmas puddings - doing them this weekend. So I'm bumping this thread in case anyone is interested in how to make a traditional British Christmas pud!
__________________

__________________
Ishbel is offline   Reply With Quote
Old 11-17-2006, 04:19 AM   #23
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
I haven't tried Delia's Ishbel, I'll have a look at it for next year, it looks lighter than my family recipe. I am too late for this this year to try this one.
An icecream idea....instead of vanilla try chestnut icecream. I did thet last year and it was unbelievebly delicious. I made a huge bowl of the stuff and crumbled a whole pudding into it and even the hard boiled puding is pudding officianados agreed it was something delicious with the rich chestnut icecream. I made the icecream with a thick vanilla custard, rum and sweetened chestnut puree.
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 11-17-2006, 04:54 AM   #24
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I use her recipe instead of my own family one, Lulu. I've been using it for about 5 years or so because it IS lighter than my traditional one. I've been ill and unable to cope with the annual trek to get all the ingredients for puddings and cakes - husband got them for me last weekend, faithfully following my list and cursing every step of the way... So, loins will be girded on Saturday and I'll set to making them about 3 weeks later than normal.

Your chestnut icecream sounds GREAT. Thanks for the tip.
__________________
Ishbel is offline   Reply With Quote
Old 11-19-2006, 10:04 AM   #25
Cook
 
Join Date: Aug 2006
Location: Pretty Pennsylvania
Posts: 62
Hi Ishbel and Everyone,
I would like to try this lovely recipe...but I would like to give them as gifts in a smaller size. I have 8 oz. basins, will it work in that small size? Would the steaming time be the same?

Thanks!!
__________________
Aunt Lisa's Kitchen is offline   Reply With Quote
Old 11-20-2006, 05:10 AM   #26
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I've never made them smaller than a 1 lb size and I steam the smaller 1 lb puddings for the same time as the large pud. I'll go back to a couple of my cookery books and see if they have any advice re small sized puds/steaming times.

Edited to add: I re-read the original post on this thread and here's Delia Smith's advice re small puds#

"If you want to make individual Christmas puddings for gifts, this quantity makes eight 6 oz (175 g) small metal pudding basins. Steam them for 3 hours, then re-steam for 1 hour. They look pretty wrapped in silicone paper and muslin and tied with attractive bows and tags."
__________________
Ishbel is offline   Reply With Quote
Old 11-20-2006, 09:05 AM   #27
Cook
 
Join Date: Aug 2006
Location: Pretty Pennsylvania
Posts: 62
Hi Ishbel,
Ohhh goody. Thanks so much for the quick answer. I'll be sure to let you know how tasty everything turns out!
__________________

__________________
Aunt Lisa's Kitchen is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.