Рождественский пудинг

[шанель№5]

Вот нашла в Women's weekly рец%%% пудинга с низкой каллорийностью и не сложный.
Прочитала в Википедии, что оно такое - пудинг, так как в худ. литературе встречала упоминание пудинга, как чего-то мясного даже, на ужин, на каждый день.
Рец%%%ы же видела сладких пудингов ... где по 6 часов их нужно печь на водяной бане и хранить до Рождества по несколько месяцев, так что совсем запуталась.

Может кому пригодится.
Журнал этот есть в интернете, так что не нужно его покупать и рец%%%ов там много на любой вкус.



Serving size: Serves 8
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Cakes/baking


INGREDIENTS


300g raspberries
300g blueberries
250g strawberries, halved
300g blackberries
1/3 cup (75g) caster sugar
1/3 cup (80ml) water
12 sandwich slices white bread

NOTE: Frozen raspberries, blueberries and blackberries are ideal for this recipe. It's recommended that this recipe be made a day ahead.


METHOD


Combine berries, sugar and water in a saucepan; stir over low heat until berries are softened. Strain berries and reserve syrup.

Remove the crusts from the bread. Cut a 9cm circle from one slice of bread, then cut the remaining slices into three equal strips. Brush one side of the round of bread with the reserved syrup and place syrup-side down in the base of a 1.75 litre (7-cup) capacity pudding basin. Brush one side of the remaining bread strips with the syrup. Reserve six strips. Position the remaining strips, syrup-side down around the side of the pudding basin, overlapping slightly.

Spoon the berry mixture into the basin, arrange reserved slices over the top of the berries; cover with plastic wrap. Place a small plate on top of the pudding, place cans of fruit on the plate to weigh the pudding down; refrigerate overnight.

Place the remaining syrup in a small pan. Bring to the boil and simmer, uncovered, for about five minutes or until the syrup is thickened slightly; cool.

Turn pudding onto a plate and brush with the syrup. Serve cut in wedges with remaining syrup and thick cream, if desired.

Not suitable to freeze. Berries are suitable to microwave.

[шанель№5]

Этот еще нравится. Разбираться буду потом.

Spiced apple pudding



Serving size: Serves 8
Cooking time: More than 1 hour
Course: Dessert



INGREDIENTS


4 large Bramley apples (or 6 granny smith apples)
bowl of cold water
1 lemon, juiced
1 cup water
½ cup raw sugar
½ cup golden syrup
½ lemon, juiced
1 lemon, zested
¼ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
¼ teaspoon mixed spice
75g unsalted butter, diced
¼ cup raw caster sugar
1½ cups self-raising flour, sifted
½ teaspoon vanilla extract
¾ cup milk
2-3 tablespoons demerara sugar
custard and vanilla ice cream, to serve


METHOD


Preheat oven to 185°C fan-forced.

Peel, core and cut apples into wedges. To prevent browning, place apples as they are cut into a bowl of cold water — prepared with remaining half a lemon squeezed in. Drain apples before adding to remaining ingredients.

Combine water, sugar, golden syrup, second half of the lemon juice, zest and spices in a large, heavy-based, flameproof saucepan or casserole dish with a lid. Add apple wedges, stir to coat with liquid.

Cover and cook over a medium heat (10-12 minutes), stirring occasionally, until apples are soft and just beginning to break up.

Meanwhile, combine butter, sugar and flour in a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (alternatively, combine and blend ingredients, to breadcrumb consistency, in a food processor. Then return mixture to mixing bowl). Using a table knife or wooden spoon, stir in the combined vanilla and milk, mix until a soft dough forms. This mixture is a basic scone dough.

Drop spoonfuls of the dough onto the apples, cover with lid, and transfer to oven. Cook 25-30 minutes or until batter is cooked through.

Remove lid, sprinkle pudding with demerara sugar, then return it to the oven and brown the top (alternatively, use grill setting of oven to brown the top). Watch pudding carefully at this stage so as not to burn the top.

Serve pudding with lashings of custard and or vanilla ice cream.

[MsX]

"Чтобы узнать, каков пудинг, надо его отведать" (с)

[Pashka]

В Рождественский пудинг еще монетки кладут. На счастье. У нас дома однажды была вечеринка с работы жены. Одна женщина принесла такой пудинг. Рец%%%ом не интересовался, но было очень вкусно. Есть надо было осторожно, чтоб зубы об монетки не сломать. Монеток было много, в каждом кусочке. Причем монетки специальные - серебряные. Одна куда-то потерялась, думали, что кто-то проглотил. Мы её потом нашли, когда убирались после парти и вернули хозяйке.

[Andrej]

My favorite!

Vodka Redbull Christmas Cake

* Sample the vodka to check the quality.
Take a large bowl, check the Vodka again.
To be sure it is of the highest quality, pour one level cup and mix with a little red bull and drink.

* Repeat

* Turn on the electric mixer, beat one cup of butter in a Large fluffy bowl.
Add one teaspoon of sugar.

* Beat again.

* At this point its is best to make sure the vodka is still ok.

* Flavour with red bull to taste. Try another cup - just in case turn off the mixerer.

* Break two leggs and add to the bowl and chuck in the cup of dried fruit.

* Pick fruit off floor.

* Mix on the turner.
If the dried fruit gets stuck in the beaterers, pry it loose with a dcrewdriver.
Sample the vodka to check for tonsisticity,

* flavour with a little Bed Rull.
Next sift two cups of salt.
Or something

* Who giveshza shi**

* Throw a pinch of Bed Rull over your shoulder Pick up the can, mop The floor.
Check the vodka Now shift the lemon juice and strain your nuts.

* Add one table.

* Add a spoon of sugar, or somefink.
Whatever you can find.
Turn the Cake tin 360 degrees and try not to fall over..
Don't forget to beat off the turner.

* Finally, Kiss the Dog, Walk the Wife and Fall into bed.