Black Cap Puddings Food
BLACK PUDDING
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
BLACKCAP PUDDING
Steps:
- In a large bowl, cream together the butter and 1/2 cup sugar and slowly add the beaten eggs. Sift the flour over the top and fold it in.
- Combine the fruit, remaining sugar and 2 tablespoons of water in a small saucepan. Place over medium heat and cook until bubbling, about 3 minutes. Divide among 4 large, 1-cup buttered ramekins or 6 smaller, 2/3-cup buttered ramekins and top with the batter.
- Fill the bottom of a steamer with water close to, but not touching, the rack; bring to a boil. Cover each ramekin lightly with foil. Place the ramekins on the steamer rack and steam, covered, for 25 minutes.
- Carefully remove the hot ramekins from the steamer. Lift off the foil and run a thin-bladed knife around the edges of the ramekins and invert them onto dessert plates, shaking the ramekins to release the puddings. Serve hot with clotted cream or ice cream.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 275 milligrams, Sugar 33 grams, TransFat 1 gram
SUPERB ENGLISH PLUM PUDDING
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.
Provided by James Beard
Categories Cake Egg Fruit Dessert Bake Marinate Steam Christmas Currant Raisin Spice Cognac/Armagnac Port Sherry Winter House & Garden Peanut Free Tree Nut Free Soy Free
Yield Each pudding serves 12
Number Of Ingredients 22
Steps:
- Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
- Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
- To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.
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