wasn't filling them up enough. However, I continued....wrapped the bowls and put them into their steamy bath. Thought to look in the freezer where the packet of suet stared me in the face. Undid the wrapping, dumped the mixture into a huge mixing bowl and added the suet. The puddings are now happily steaming and I'm not.
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Whew! Christmas Pudding disaster averted. Put the mixture into bowls and thought the batter
- Thread starter sylvia
- Start date
Wow, good save!! Glad you could do that, I almost baked 10 pumpkin pies with no sugar, for some
reason, tasted the filling after I had poured them into shells, thank goodness!! And, they were all going for a charity bake sale. That would have helped the old reputation?
Nan
reason, tasted the filling after I had poured them into shells, thank goodness!! And, they were all going for a charity bake sale. That would have helped the old reputation?
Nan
richard-in-cincy
Well-known member
Day 1: Let there be Pud!
Good save Syl! LOL I think we've all pulled that trick one time or another.
Just got my puds mixed up. I just couldn't resist Shaun's English Dad's 10-Day Pudding. The idea of 10 days of fermentation and stirring in of rum was something I just couldn't resist!
Good save Syl! LOL I think we've all pulled that trick one time or another.
Just got my puds mixed up. I just couldn't resist Shaun's English Dad's 10-Day Pudding. The idea of 10 days of fermentation and stirring in of rum was something I just couldn't resist!
Richard, I tried sending this by PM but your mailbox is full.
During the summer I posted this rum cake recipe which would be great for Christmas as well. I thought it might appeal to you because the fruits are macerated in rum and wine for 2 weeks before making the cake. Unlike most fruit cakes the fruit in this one is pureed. We enjoyed it with a dollop of whipped cream and some seasonal fruits. Cheers!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50735
During the summer I posted this rum cake recipe which would be great for Christmas as well. I thought it might appeal to you because the fruits are macerated in rum and wine for 2 weeks before making the cake. Unlike most fruit cakes the fruit in this one is pureed. We enjoyed it with a dollop of whipped cream and some seasonal fruits. Cheers!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=50735
richard-in-cincy
Well-known member
Thanks Sylvia, that looks very interesting. Not sure why the mailbox said full, I've only got 70!
I've got a quart of the dregs of last year's rumtopf in the fridge and I was thinking about pureeing it and making a cake with it. Sounds like this would be a good model to use!
I've got a quart of the dregs of last year's rumtopf in the fridge and I was thinking about pureeing it and making a cake with it. Sounds like this would be a good model to use!
richard-in-cincy
Well-known member
what a wonderful tradition!
richard-in-cincy
Well-known member
Marilyn, thanks
but no, there is nothing in my trash bin. The main page says I have 70 messages, so I should be able to receive 30 more messages before I'm full, right?
but no, there is nothing in my trash bin. The main page says I have 70 messages, so I should be able to receive 30 more messages before I'm full, right?
richard-in-cincy
Well-known member
Nope, that's the total in all folders. Nothing in the trashed or saved