CHRISTMAS PUDDING

Ingredients:
100g or 4oz flour
50g or 2oz soft white bread crumbs
2 large eggs
1 teaspoon mixed spice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
100g or 4oz shredded suet
100g or 4oz soft brown sugar
100g or 4oz grated apple
1 grated carrot
100g or 4oz mixed candied peel
100d 4oz chopped, blanched almonds
150ml ¼ pint of beer (preferably a dark beer)
100g or 4oz currants
100g or 4oz sultanas
225g or 4oz raisins
50g or 2oz chopped prunes
The juice plus the grated rind of half a lemon
The juice plus the grated rind of half an orange
1 tablespoon black treacle
1 tablespoon brandy
Method:
1. In a large bowl, mix all the ingredients together, stirring well. Don't forget the silver coin!
2. Cover with a clean cloth and leave overnight to infuse
3. Take two clean 2 pint (1.1 litre) basins and split the mixture between them.
4. Cover each basin with greaseproof paper and a cloth. Tied the paper around the top of the basin to keep in place.
5. Now steam or boil for 8 hours, making sure the water does not boil away. (A large saucepan, containing water, with the basins stood in the water is the best way to steam or boil these puddings).
6. Take them out of the pan making sure that they are still covered and store until they are needed.
7. When ready to use re-boil them for another two hours.

SCONES

Ingredients for 10 servings :
2 and 1/2 cup all purpose flour
1/2 cup bread flour
6 Tablespoon sugar
1 and 1/2 Tablespoon baking powder
3/4 teaspoon salt
4 and 1/2 Tablespoon chilled unsalted butter -- cut into pieces
1 Tablespoon soymilk
2 large eggs
1 large egg yolk
1 cup raisins (optional)
For glaze: 1 egg yolk beaten with 2 Tablespoons water
Method :
Preheat to 375. Butter and flour heavy large cookie sheet. Mix dry ingredients in large bowl. Add butter, cutting it in with pastry blender or two knives, until mixture resembles fine meal. Add milk, eggs and yolk, then raisins and mix intil fully incorporated.
Turn dough out onto lightly floured surface.
Press dough into 1-thick rounds with floured 3-inch round cookie cutter.
Gather scraps and reform into 1-inch thick rounds.
Transfer rounds to prepared baking sheet, spacing evenly.
Brush with glaze.
Refrigerate 15 minutes.
Bake until golden brown, about 25 minutes.

CUSTARD

Ingredients:
25g or 1 oz caster sugar
300ml or 10 fl oz of boiling milk
3 drops of vanilla essence
2 large egg yolks
Method:
1. Beat the egg yolks
2. In a large bowl place the sugar, vanilla essence and the beaten egg yolks and mix together.
3. Now pour in the boiling milk, whisking as you pour.
4. Put the custard into a saucepan and, over a LOW heat, stir until the right constituency is obtained. Test by putting a wooden spoon in the mixture - it should cover the back of the spoon when the spoon is lifted out. DO NOT let the mixture boil or you will end up with sweet scrambled eggs.
5. If you want to add the double cream then this is the time to do it.
6. Remove from the heat and either serve immediately or allow to cool. Once cooled it should be covered and kept in the fridge for 2 days. Do not reheat once chilled.

www.recipegoldmine.com