Pudding.

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Cat
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Pudding.

Postby Cat » Tue Nov 07, 2006 6:28 pm

Really fed up. Hate the winter. Puddings make life bearable again.

I made a really nice one last night out of some stale saffron bun, leftover bonfire night baked bananabanananana and an eggy custard mixture soaked in, all cooked for 2 mins in the micropingbox. CHEAT! Yeh, but how lush was it? I ate the rest for breakfast!

Tell me about your favourite pudding recipes, I need ideas for these cold days and for our New Years Party!


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Postby Annis » Tue Nov 07, 2006 6:43 pm

Snow in the Summer! yummy yum yum :P

Bread and butter pudding is great, especially made with pano chocolats!

Also, Christmas pudding ice cream (made with leftover xmas pud) is great too!!


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Postby Cat » Tue Nov 07, 2006 7:19 pm

OOoooh yes! Also brown bread icecream. My foodie friend who makes all her own icecream has made a chilli chocolate one wirh Green and Black's chocolate, and home grown hot hot chillies. Interesting sensation!


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Postby Sophia » Tue Nov 07, 2006 8:09 pm

Make your bread and butter pudding with marmelade (preferably homemade or failing that Frank Copper's Oxford Marmelade). It is seriously scrumptious.

Cheats baked apples - core apples and slit round equator so they don't burst then stand in buttered baking dish and fill centre with mincemeat. Cover and bake until done in medium oven. Then scoff with sour cream. Yum, yum.

Sophia :D



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Postby KSBIII » Tue Nov 07, 2006 9:01 pm

Propper rice pudding with a slightly salty skin



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Postby lidimy » Tue Nov 07, 2006 9:48 pm

btw, what bread do you suggest for bread and butter pudding? or rather, what bread would have been used?
i am very fond of it, i think i am the only one in my family though :D

my mum is very fond of 'any remaining fruit, stick it in a dish, cover with crumble and bake' -s. they are yummy. i think the most recent was apple and plum....

:D i love winter. got all the logs stacked up and ready for the fire, its the best bit about winter. i love fires :D

lidi :)


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Postby Annis » Tue Nov 07, 2006 10:32 pm

I think we used sliced white bread for our B+B puds, although we probably use any old bread...

I LOVE open fires too, i know its winter when we get ours lit.
and the smell of woodsmoke is GORGEOUS...dont get me started!

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Postby Sophia » Wed Nov 08, 2006 1:13 pm

Whatever you have - Slightly stale homemade Chollah is a favourite of mine (generally do B&B pudding on the Sunday after I have baked too much Chollah for Shabbos - must be myJewish catering genes again).

Sophia :D



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Postby gregory23b » Wed Nov 08, 2006 7:34 pm

mmm cholla with fresh butter mmmmm


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Postby shade » Fri Nov 10, 2006 1:58 pm

This one's time consuming but OMG!

Lemon pond pudding

make suet pudding (veg suet, self raising flour)
scrub two lemons & top & tail & fork skin (calm down I said fork)
line greased pyrex bowl with pudding,
put lemons in bowl, add cimmanon, nutmeg etc to taste
pack around lemons with butter (MUST be butter) & demarera sugar
close bowl with more pudding
cover bowl with foil & tie a loop of string to use as a handle
steam for at least 3 hours - longer for larger pudding

once cooked (pudding in the middle of the lid should leave a clean fork) serve by turning out on to a large dished plate - wait until at table to cut pudding

can squeeze the lemons over pudding & can be served with double cream

mmmmmmmmmmm


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Postby Annis » Fri Nov 10, 2006 6:13 pm

shade wrote:scrub two lemons & top & tail & fork skin (calm down I said fork)


I shouldnt have read that line too quickly :lol:


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Postby Cat » Fri Nov 10, 2006 8:10 pm

Is that called Pond Pudding-sounds familiar (and really nice!)

My gran used to make wonderful rice pud, with lumps of butter in (they give the salty skin). It was solid, like a brick. Absolutely fantastic. It was just her and me liked it, and she made it specially. She was a bit good my gran was. :( :) She taught my boy-cousins (tearaways to a man, even the gay one) to cook. My biker cousin Scruff makes the best crumble I've ever tasted.


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Postby shade » Sat Nov 11, 2006 11:49 am

Cat wrote:Is that called Pond Pudding-sounds familiar (and really nice!)


Yes Cat Lemon Pond Pudding - I've tried with limes but doesn't work, yet to try with other citrus fruit, so called "pond pudding" 'cos when you cut it open you get a pond of sugary lemony butter around it - very very bad for you :twisted:


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Postby lidimy » Sun Nov 12, 2006 2:48 pm

chollah? of course, why didnt i think about that before?!

what a great idea!
having said that, my mum's chollah turns out differently every time, sometimes you can smash a window with it but sometimes it is spot on... yummy! (well, actually, it is spot on most times)

lidi :D


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Postby Panda » Mon Nov 13, 2006 3:20 pm

Annis wrote:I think we used sliced white bread for our B+B puds, although we probably use any old bread...

I LOVE open fires too, i know its winter when we get ours lit.
and the smell of woodsmoke is GORGEOUS...dont get me started!

Annis x


B&B pud = brilliant, especially with a dash of sherry thrown over. As for fire nothing can beat a proper turf fire :D

Bannoffie pie, easy yet time consuming to make yet soooo worth the wait!!!!


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Postby m300572 » Mon Nov 13, 2006 4:51 pm

Savoury bag pudding is excellent - no idea of the recipe, the boss makes it!

for afters Cranachan - oatmeal, cream, whisky and raspberries whizzed up together.


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Postby Annis » Mon Nov 13, 2006 6:48 pm

Flicked through my mums Good Food mag this morning and found a Sussex Pond Pudding...why on Earth are there whole lemons in there? i dont understand!


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Postby Tamsin Lewis » Mon Nov 13, 2006 7:01 pm

don't know why there are whole lemons, but it does make it taste fantastic!



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Postby harrietrf » Mon Nov 13, 2006 7:53 pm

Nothing beats B+B pudding made with pannetone - try Lidl for cheapish ones.



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Postby Tamsin Lewis » Mon Nov 13, 2006 8:22 pm

I love summer pudding.
you can do it with any fruits really



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Postby Annis » Mon Nov 13, 2006 8:23 pm

chocolate terrine is nice...three layers of chocolate yumminess


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Postby Panda » Fri Nov 24, 2006 4:15 pm

*droooooooooooooooooooooooooooooooooooool*


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Postby matilda » Fri Nov 24, 2006 4:36 pm

thats probably something similar to a recipe I have crushed dark choc digestives on the bottom with chopped hazlenuts, a middle layer of mil chocolate thick mousse sort of thing ( its been a long time!) and a white chocolate and whipped cream topping, with chocolate curls and nuts on top.

triple choc pie. don't try to make it in the middle of summer! doesn't set.....

but one of the best winter puds we used to have were fried jam sandwiches. I've tried, but I just can't make them like my mum used to!

make your sandwich, cut the crusts off, soak in egg ( like eggy squares) and shallow fry. eat with sugar and cream.

oh and then there's the apple charlotte which used to soak up the cream, so you had to add more, and to cool it down!

healthy in our house.....


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Postby Panda » Fri Nov 24, 2006 4:47 pm

Sounds like a good time. Only thing its missing is a bit of sherry, brandy or whiskey


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Postby Alexandra » Thu Dec 07, 2006 8:05 pm

Sussex pond pudding has a whole lemon in the centre Annis!
The trick is the lemon is pierced first and then the juices run out to make a buttery lemon syrup in the middle of the pudding. When the pudding is served, you don't eat the lemon in the middle, but the surrounding sponge and sauce... :D


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Postby Annis » Thu Dec 07, 2006 8:12 pm

I know theres a whole lemon in the pond pudding and I know you dont eat the lemon...actually it might be quite tasty. But anyway, I just understand why you'd stick a lemon in it, it just takes up loads of space where there could be sponge!

Personally, I would stick to Snow in the Summer. THE best Tudor pud EVER!

EVER! EVER!

:lol:


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Postby lidimy » Thu Dec 07, 2006 9:11 pm

ooh, gimme the recipe!! :D

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Postby Alexandra » Fri Dec 08, 2006 2:48 pm

Gingerbread

1 lb. Honey - I prefer organic, or something made with a flavored flower blossom, etc., but feel free to use your favorite. Just remember that the final product is affected by the flavor of the honey you choose.
Bread Crumbs - up to a pound, maybe more, maybe less. These must be UNSEASONED bread crumbs, though either white or wheat, or a combination, is fine. Be sure that they are finely ground and not soft in any way.
ginger (optional!) - up to 1 Tbs.
cinnamon - up to 1 Tbs.
ground white pepper - up to ½ tsp.
pinch saffron, if desired, but not important here
few drops red food coloring (optional)

Bring the honey to a boil and skim off any scum. Keeping the pan over very low heat, add the spices, adjusting the quantities to suit your taste. Add the food coloring "if you will have it red." Then begin to slowly beat in the bread crumbs. Add just enough bread to achieve a thick, stiff, well-blended mass. Remove from the heat and turn the mixture into a container or bowl to cool. When cool, take a rolling pin & spread the gingerbread evenly out into a square shape, ½ to 1 inch thick.

^^ Thats the recipe for medieval gingerbread. To make it into snow in summer, cover the finished cake in whipped cream, and some rosemary leaves that have been frosted in egg white and sugar, so it looks like bushes covered in snow.
Enjoy :D



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Postby Annis » Fri Dec 08, 2006 4:02 pm

Or, if you can't make that, then whipped cream and honeyed oats is a must! (a favorite within the dairy).
It is also good if you want to make some friends.

To make:
Get a bowl, a BIG bowl.
Buy some flapjack from a shop and roughly crumble into the BIG bowl.
Buy some cream and whip.
Scoop the cream into the BIG bowl with the crumbled flapjacks in and stir around.
Find that BIG serving spoon and eat!

NB: make sure the cream isnt out of date. If it is, pass yummy, but sour pudding onto the brewhus.

Annis x


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