christmas cake and pudding and a question for Ray

[Guest guest]

, " Ray Best " <raysart@r...> wrote:

>

> Hi Fiona, glad you like the art, Now for a recipe.

> As we will be in December on Thursday I thought I would give a recipe

> for a Home made English Christmas pudding. (fig & Berry Pudding)

> There's not much that can beat a home made Christmas pudding and this

> one is made with fig and blueberries; and don't forget if you have kids

> it helps to let them stir the mixture and have a wish.

 

Besides the pearpaj for Thanksgiving dessert we also had a Christmas

pudding. It was one my dad bought a couple of years ago. Mmmm, it

really got me ready for all the delightful things we have over

Christmas. My best memories of my family growing up are around

Christmas, since, being English, we would eat all of the delectables,

mince tarts, sausage rolls, trifle, Christmas cake, Christmas

pudding.....oh boy!

 

My dad, sister and I got together a couple of weekends ago and

ventured into making our own Christmas cake. It looks good, we'll see

how it tastes come Christmas Eve. We used to get one every year from

my mom's sister, but since mom has passed I think we've been scratched

off the list.

 

Also, Ray, a question to a fellow Brit. My sister and I have a

completely different recollection to our mom's trifle than dad. So we

remember it as these layers from bottom to top: lady fingers, jello

with fruit, blamange, custard, whipped cream and sprinkles. My dad is

insistent that you don't use both blamange and custard, but I

specifically remember the colors, red (jello), pink (blamange), yellow

(custard) and white (whipped cream). Is that how you know trifle? Have

you ever made it since being a vegetarian? I know we've discussed

alternatives to gelatin here on the group and I'm wondering if I could

fake a jello, so I too can enjoy trifle this season.

 

Thanks,

Denise

[Guest guest]

Hi Denise, I wont do the old gag about having some cake in my ear and being

a trifle deaf lol, but here it how we do the trifle in our home, also it

helps to be liberal with the Sherry ... (a glass or two when you are making it)

 

 

1 Swiss Roll, Victoria Sponge or Trifle Sponges (lady fingers)

1 packet Strawberry or Raspberry Jelly (use gelatine substitute)

(There are a number of vegetarian-appropriate setting agents on the market,

among them agar-agar (powder or flakes from a sea vegetable), arrowroot (a

starchy powder from the tropical tuber of the same name), guar gum (the product

of East Indian seed) xanthan gum (a corn extract), kudzu (a starchy powder

from the plant’s tuber), and certain ground nuts and seeds. Most kosher

gelatins are also vegetarian)

 

Strawberries or Raspberry (tinned, frozen or fresh)

600ml (1 pint) Home-Made Custard, cooled (Soya milk)

150ml (¼ pint) Cream Sherry (the dark one not the pale stuff)Strawberry or

Raspberry Jam (jelly)

Toasted Flaked Almonds (the more the better)

Slice the swiss roll, (if using victoria or trifle sponges, spread with a

little jam).

Arrange in the bottom of a glass serving bowl.

Pour the sherry over the swiss roll or sponges.

Add the fruit.

Prepare the jelly as per the instructions (if using tinned fruit use the

juices).

Pour the jelly over the fruit and sponge.

Place in the refrigerator and allow to set.

Pour custard over jelly.

(Vegans wanting to make an eggless and dairy-free custard/pudding can do so

by using flour, soymilk, sugar, salt and what ever flavouring desired

(vanilla, chocolate, lemon, etc.). This can easily be made on the stove top or

in

the microwave. )

 

Whisk the cream and spread or pipe on the top of the custard.

Decorate with almonds. and hundreds and thousands (candy flakes)

let is set, enjoy and forget the waist line pounds lol. ray

 

 

 

 

[Guest guest]

> Most kosher gelatins are also vegetarian

 

That may be true in the UK, Ray... but not over here in the US! But

we do have the other setting agents mentioned! :-)

 

just clarifying,

Amy