Subject: Irish Plum Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Dec 21 2001 - 11:09:23 EST
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F O O D F U N N Y
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I must have received about a jillion copies of today's food funny, and
had decided not to publish it because everyone has probably already
seen it by now, but then I changed my mind because... well, I just
did.
Fruitcake Recipe
1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 gallon whiskey
Sample the whiskey to check for quality. Take a large bowl. Check
the whiskey again to be sure it is of the highest quality. Pour one
level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup
butter in a large, fluffy bowl. Add 1 teaspoon sugar and beat again.
Make sure the whiskey is still OK. Cry another tup. Turn off mixer.
Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner. If the fried druit gets stuck in the beaterers,
pry it loose with a drewscriver. Sample the whiskey to check for
tonsisticity. Next, sift 2 cups of salt. Or something. Who cares?
Check the whiskey. Now sift the lemon juice and strain your nuts.
Add one table. Spoon Of sugar or something. Whatever you can find.
Grease the oven. Turn the cake tin to 350 degrees. Don't forget to
beat off the turner. Throw the bowl out of the window. Check the
whiskey again. Go to bed. Who the heck likes fruitcake anyway?
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T O D A Y ' S R E C I P E
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Here's a dessert (or pudding as they say in Great Britain) that the
Cratchits might have enjoyed.
All recipes this week are featured in the November edition of World
Wide Recipes EXTRA! The other 59 holiday recipes can be yours for
only $3 at http://www.worldwiderecipes.com/extra.htm or by sending a
blank email to mailto:Check@wwrecipes.com
Irish Plum Pudding
1/2 cup (125 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped citron (candied
lemon peel)
1/2 cup (125 ml) dried currants (or raisins)
3/4 cup (180 ml) Irish whisky
1 cup (250 ml) brown sugar
1/2 cup (125 ml) butter
2 eggs
1 1/2 cup (375 ml) bread crumbs
1/2 cup (125 ml) flour
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground nutmeg
1/2 tsp (2 ml) ground ginger
1 1/4 cups (310 ml) milk
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) grated lemon rind
1/2 cup (125 ml) chopped almonds
Boiling water
3 Tbs (45 ml) Irish whisky
Combine the dried fruits in a small bowl. Add the whisky and allow to
stand 12 hours, or overnight. Cream the sugar and butter until soft.
Add the eggs and mix well. Combine the bread crumbs, flour, baking
soda, salt, and spices. Add to the egg and butter mixture in three
batches, alternating with the milk, mixing thoroughly after each
addition. Add the grated peels, soaked fruits, and almonds, stirring
well. Place in a well greased mold and cover the mold with two layers
of cheesecloth, tied around the rim of the mold. Cover with aluminum
foil and place the mold on a trivet in the bottom of a large kettle.
Add boiling water 2/3 up the side of the mold and bring to a boil over
high heat. Reduce the heat to low and simmer covered for 5 hours,
adding more water as necessary. Cool and store in the refrigerator
until ready to serve. Steam for an hour before serving to reheat. To
serve, unmold the pudding, warm 3 tablespoons (45 ml) of Irish whisky
in a small saucepan, ignite carefully with a match, and pour over the
pudding. Serve immediately. Makes 12 servings.
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