One doesn't have too look too far on this blog to find a variety of bread-and-butter type puddings. As for the lamington, this blog specialises in making it known far and wide because of its dedication to the work of the inventor of the lamington, Miss Amy Schauer. Now where are my recipes for hedgehog and rumballs. Coming up!
Monday, December 31, 2007
Sunday, December 16, 2007
- Behind every successful man, there is a good woman. Tony Bilson is one of Australia's top chefs. The Christmas Pudding recipe is below is from Tony Bilson's mother. It was published in The Sydney Morning Herald's Good Living of Nov 23-Nov 29 1999. A reader with a l-o-n-g memory reminded The SMH that it had once published such a recipe many years before and, please, could they reprint it.
Miss E has done this pudd - and it is a corker. Is it because it has stout - and the rum? Miss E being an expatriate Queenslander always uses Bundy Rum. The stout, of course, is Guinness.
Evelyn Bilson’s Christmas PuddingIngredients (serves 12)
- 1½ cups suet
- ¾ cup plain flour
- ½ cup almond meal
- 4 cups soft breadcrumbs
- 1 cup white granulated sugar
- 1tsp mixed spice
- ¼ tsp salt
- ½ tsp bicarbonate of soda
- 4½ cups mixed fruit (raisins, sultanas, currants, figs)
- 1/3 cup mixed peel
- ½ cup stout
- 4 eggs
- 2 tbsp marmalade
- 1 lemon, zest and juice
- 1 fresh tart apple, grated
- 4 tbps rum or cognac
- ¼ plain flour, sifted.
- Rub suet into the flour and add remaining dry ingredients.
- Mix well.
- Add stout, stir in eggs and add marmalade.
- Add lemon zest, juice and apple and finally the rum or cognac.
- Let stand in a cool place overnight for the flavours to amalgamate.
- Take a wet pudding cloth (use a 75cm square of unbleached calico) and wring it out.
- Sprinkle liberally with the extra flour and place the pudding on top. This helps give the pudding a better skin.
- Gather corners and sides of the cloth around the pudding and pull tightly to give it a good, round shape.
- Tie tightly with string about 2.5cm above the top of the pudding to allow for expansion.
- Steam pudding in a bowl sitting in boiling water in a large saucepan for 4 hours and then hang it in the pantry for at least 2 weeks, until Christmas.
- The pudding must not touch anything.
- In hot weather, it is better to store it in the refrigerator.
- 6 egg yolks
- ½ cup orange juice
- ½ cup caster sugar
- ½ cup brandy or cognac
- ½ cup melted butter
- Have ready a pot of simmering water.
- Mix yolks, orange juice and sugar in a stainless-steel bowl and whisk over simmering water until doubled in bulk and falling off the whisk in a stream or ribbon.
- Remove from heat and whisk in brandy, then melted butter.
- Serve warm with the pudding.
Serving the Pudd
- Steam pudding in a large saucepan for a further 2 hours,
- remove cloth and
- transfer to a serving dish.
- Bring to table, pour over warmed brandy
- and ignite immediately.
- Serve with brandy sauce.
Monday, December 03, 2007
Here is some of Miss Eagle's vege patch & pots.
Water is at a premium in Australia - and Victoria is no exception.
This morning we got a very welcome drop of rain.
But water is an issue with veges.
We are warned that there will some food shortages this summer along with higher prices for fruit and vegetables.
So it makes a lot of sense to grow your own.
You can eliminate the chemicals. Go organic. Plant permaculture.
And get a lot of pleasure and good nutrition all at the same time.
But water is an issue and Marika Wagner wants us to join her in lobbying the government about our needs. Marika knows what she is talking about. She works at the marvellous Bulleen Art and Garden here in Melbourne.
Produce gardens provide us with the very fruit, vegetables and herbs we eat, and many of us have worked hard to create these gardens with much of our own time and money.
It's understood that keeping higher water use ornamental gardens and lawns can be seen as luxury items in times of water shortage, but forcing us to let our produce gardens become unproductive and/or die is an outrage. Only being able to water on two pre-specified days of the week is not the most efficient way to keep a garden alive and productive and can lead to stressed and unproductive plants, defeating the purpose of this type of garden. Produce gardens should be allowed efficient, mindful watering, when required.
Education to efficient water use, is the key to saving water for Victoria, not forcing gardens to dwindle & perhaps perish.
To be able to grow our own food:- 1) Saves water for Victoria, according to a study done by David Holmgren, co-founder of ‘Permaculture’, (Holmgren Design Services), efficient backyard growers can use only one fifth of the water compared to commercial growers per $ value of produce.
2) Saves up to 25% of greenhouse gases by eliminating ‘food miles’, this means our fruit and vegetables don’t use excess energies of ; being machine harvested, transported to sorting sheds, stored in cool rooms, transported to market, then to supermarket, lit up by fluorescent lights and then transported again to homes to be then stored again in the fridge, whilst losing vitality and freshness along the way.
3) Reduces the overall Australia wide use of biocides like herbicides, pesticides and fungicides. This is because home produce gardens are naturally quite biodiverse, therefore resilient, and easy to apply natural pest control methods to.
4) Brings people and families together outdoors to gain healthy organic produce, fresh air, exercise and an awareness to our connection with nature.I believe that it is our right to grow and monitor our own fresh, healthy, chemical free food in our backyards. I am asking for an exemption from current water restrictions or for introduction of more appropriate water rules for our important produce gardens.
So, dear Reader, please pop across here and sign Marika's petition. And then, when you have done that, please let all your friends know and get them to sign too. Let's make Tim Holding and the Victorian Labor Government sit up and take notice. Otherwise, civil disobedience?
Miss E also supports Kevin Walsh's idea for a new E level of restriction: for the elderly and edibles. How sensible.