Sunday, December 14, 2008

Experimental Recipe

1 cup Raisins
2/3 cup Currants
1/3 cup Prunes
1/3 cup Dried Sweetened Cherries and Dried Apricots, roughly equal amounts
1 cup tepid tea

Combine above ingredients in a pot and bring to a boil. Reduce to a strong simmer and cook until almost no liquid is left. Cover and leave to cool. After half an hour or so start in with the next stage.

1-2 slices of Whole Wheat bread.
Process and measure.

1/2 cup Bread Crumbs
1/2 cup packed dark brown sugar (7 ounces)
1/4 cup and 2 tablespoons unbleached all-purpose flour (1.85 ounces)
1 small stick cinnamon, ground to be 1 teaspoon+, but not more than 2
1 teaspoons ground ginger
12 cloves, ground (1/4 teaspoon+ clove)
12 allspice berries, ground (1/4 teaspoon+ allspice)
1/2 teaspoon table salt
1/4 pound butter (1 stick)

Put water on to boil in your second largest pot. Process together above all ingredients except the butter. Add in butter and process until just combined like bread crumbs. If your fruit mixture is not yet cool store in the refrigerator.

2 large eggs
1/4 cup cream sherry (or amontillado)
3 tablespoons brandy or cognac

Beat all ingredients together and then pour into a well greased 6 cup pyrex bowl then cover with foil. Put into a very large pot such as a stock pot on top of some sort of support, I used one of the grates off the range. Then put a plate on top of that and pour the water in until about the same height as the mixture inside the bowl. Put on high to bring the water back to a boil and then reduce to a number three and cover.

Hard Sauce

1/2 pound butter (2 sticks), softened
3 cups confectioners' sugar (12 ounces)
orange zest , finely grated from 1 orange
1/2 teaspoon mace
1/4 teaspoon table salt
1/3 cup brandy or cognac
2 tablespoons cream sherry (or amontillado)

1 comment:

Elizabeth said...

Sounds like your take on a pudding.

Again, let us know how it tastes! Because the proof is in the pudding! (ba-dump ching!)