Kai's "Old-Fashioned" Recipe Thread

SULLIVANS

Crabcakes
5 lbs. jumbo lump crab meat
3 eggs, lightly beaten
¾ cups Mayonnairse
1 ¼ cups plain bread crumbs
1 ¼ crabcake vegetable mix
3 Tbs. Dijon Mustard
½ Tbs. Salt
½ tsp. black pepper, shaker grind
Breading:
Flour, as needed
Egg wash, as needed
Bread crumbs, as needed

Drain liquid from crab meat. Spread crab meat onto sheet pan and place in broiler for about one minute to expose shell. Remove shells from crab meat. Repeat until all crab is free of shells. In mixing bowl, combine crab meat, eggs, mayonnaise, bread crumbs, crabcake vegetable mix, Dijon mustard, salt and black pepper; mix evenly. Do not overmix. Cover and chill for 1 hour before forming crabcakes. To form crabcakes, weigh out to 2 oz. each (should be at least 1 ¼” tall). Lightly bread on top and bottom only by dipping in flour, then egg, and finally bread crumbs. Place finished product on a parchment lines sheet pan. Serve hot.



River Road Recipes Crawfish Etouffee (or Pie Filling)

Yield : 12 servings

1/4 cup margarine
1/4 cup oil
1 cup flour
2 bunches green onions
3 bell peppers
1 stalk celery
One 16-ounce can tomatoes
3 teaspoons garlic powder
2 teaspoons salt
1 tablespoon lemon juice
1 tablespoon black pepper
1 teaspoon cayenne pepper
1/4 cup fresh chopped parsley
3 tablespoons Worcestershire sauce
6 cups water ( or homemade seafood stock)
3 pounds peeled crawfish tails, lightly rinsed and drained
3 cups uncooked rice

Heat oil and margarine preferably in an iron Dutch oven that has been sprayed with nonstick spray. Add flour and brown lightly. Chop green onions and reserve tops. In food processor or blender chop the vegetables and tomatoes. Add to the roux. Add seasonings, cover and cook about 15 to 20 minutes, stirring frequently. Add water and cook slowly for at least an hour. Add crawfish tails and chopped onion tops and cook about 15 minutes. For etouffee, cook rice. Serve crawfish over rice. For pies, use three 9-inch unbaked pie crusts. Pour filling over bottom crust and cover with top crusts. Cut slits in top. Bake on cookie sheet at 350 degrees for 15 minutes. Reduce heat to 300 degrees and bakes for 15 minutes until golden brown. Pies will be considerably higher in fat content.



Light Chicken Enchiladas

Yield: 6 servings of 2 enchiladas each

One 16-ounce can no-salt-added stewed tomatoes
1 1/2 cups picante sauce, divided
3 cups skinless cooked chicken, shredded or diced
1 red bell pepper, chopped
1/4 cup coarsely chopped slivered toasted almonds
1/4 teaspoon cinnamon
1 clove garlic, minced
Twelve 7-to 8-inch flour tortillas
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded part skim mozzarella cheese
Optional garnishes: lettuce, ripe olives, chopped tomatoes, nonfat yogurt or reduced fat sour cream

Combine tomatoes, 3/4 cup of picante sauce, chicken, red pepper, almonds, cinnamon, and garlic in 10-inch skillet. Bring to a boil, reduce heat and simmer uncovered 10 minutes or until most of the liquid is absorbed. Spoon 1/3 cup chicken mixture down center of each tortilla. Roll up; place seam side down in a 13x9x2-inch baking dish sprayed with vegetable oil cooking spray. Spoon remaining 3/4 cup picante sauce evenly over tortillas. Cover with foil. Bake at 350 degrees for 20 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Garnish as desired and serve with additional picante sauce.



World's Fastest Strawberry Mousse

Yield: 4 servings

One 10-ounce package frozen unsweetened strawberries
1 cup plain nonfat yogurt
1/3 cup sugar
1 tablespoon vanilla
1 teaspoon lemon juice

Mix all ingredients in blender and freeze. Serve in sherbet glasses. Variations: Replace the strawberries with your favorite fresh or frozen fruit - raspberries, blueberries, etc.

Spicy Cream Cheese Ball

1 8-oz. package cream cheese, softened
1 garlic clove, minced
2 Tbsp. onion, grated
1/4 cup butter
1 tsp. mustard
3 Tbsp. brown sugar
2/3 cup pecans, chopped

Combine cream cheese, garlic and onion and mix well. Shape into a mound and place on a serving platter. Place in the refrigerator to chill. Meanwhile, melt butter in a saucepan and add mustard, brown sugar and pecans. Stir over low heat until sugar melts. Just before serving, pour over cream cheese and serve with crackers.


Chicken a la King

1/4 cup butter
1 8-oz. can sliced mushrooms, drained
1/4 cup all-purpose flour
Salt and pepper to taste
1 tsp. instant chicken bouillon granules
2 cups milk
2 cups boneless chicken, cooked and cubed
1 2-oz. jar sliced pimentos, drained
1 can crispy Chinese noodles

Melt butter in a large skillet and saute mushrooms for a couple of minutes. Stir in flour, salt and pepper, bouillon granules and milk and stir over low heat until thickened. Stir in chicken and pimentos and cook until warmed through. Serve over cooked rice, pasta or toast. Sprinkle with crispy Chinese noodles.


Fettuccine Alfredo with Broccoli

8 tablespoons olive oil
1 package (8 ounces) broccoli florets, cooked
2 large onions, minced
1 clove garlic, minced
2/3 cup whipping cream
1 pound fettuccine, cooked
3/4 cup grated Parmesan cheese
Salt
Pepper

Heat oil in non-aluminum skillet over medium high heat. Add broccoli and sauté. Remove broccoli with slotted spoon and set aside. Add onions to oil and sauté until golden. Add garlic and cook one additional minute. Stir in cream. Increase heat and boil until sauce is reduced by one-third. Add cooked fettuccine, broccoli, one-half cup Parmesan cheese, salt, and pepper. Toss thoroughly. Sprinkle remaining Parmesan on top. Serve immediately.



Layered Salad

4 cups romaine lettuce, torn into bite-sized pieces
1 cup frozen peas, thawed
1 cup fresh mushrooms, sliced
1 cup shredded carrots
2 hard-boiled eggs, diced
1/3 cup crispy bacon, crumbled
1 cup shredded cheddar cheese (divided)
1/4 cup green onions, sliced
1 cup mayonnaise
1 tsp. lemon juice

In a large clear bowl layer salad starting with the lettuce, followed by the peas, mushrooms, carrots, eggs, bacon, 1/2 cup of shredded cheese, and green onions. Combine mayonnaise and lemon juice and spread over salad. Sprinkle remaining cheese on top and place in the refrigerator until ready to serve. Toss just before serving.



Strawberry Yogurt Pie

1 9-inch graham cracker piecrust
1 8-oz. container vanilla yogurt
1 8-oz. container strawberry yogurt
2/3 cup diced strawberries
1 8-oz. container whipped topping

In a large bowl, combine yogurts and strawberries, fold in whipped topping and spread into piecrust. Place in the freezer for several hours. Allow to thaw for 30 minutes before slicing and serving.

Should I post this here or in the "interesting Sites" thread ??
Opinions ?

Nicaraguan Recipes
This page does provide measurements (click on the recipe link).
Hmm. Gallo Pinto sounds interesting, although I'd be tempted to cut the ingredients in half -- and still be able to feed the family.
http://library.thinkquest.org/17749/recipes.html?


Spicy Cooking
This nifty site ties together diverse cooking styles through the common element of heat and spice. From Mexican to Thai, with several stops in between, it's all here.
http://www.spicy-cooking.com/


For all the best resources on Gourmet Cooking on a Budget, visit:
http://wz.com/food/GourmetCookOnBudget.html


"But I always felt that I'd rather be provincial hot-tamale than soup without seasoning." -- F. Scott Fitzgerald in 'This
Side of Paradise'

Todays Recipies


Rosemary Shortbread



1/4 Cup Powdered Sugar
9 T. Unsalted Butter
1 tsp. Lemon Zest
1 1/2 Cups All Purpose Flour
1 T. Granulated Sugar


Cream butter, powdered sugar and lemon zest.
Add flour and rosemary.
Mix until all is blended.
Roll out 3/8" thick and cut in any shape.
Bake at 350* until light brown for approximately 15 - 20 minutes
Sprinkle with Sugar

:D

Braised Pork Loin With Apples and Sweet Peppers

1½ tablespoons olive oil
1 medium boneless pork loin roast (2 pounds)
Salt
1 medium onion, sliced ¼-inch thick
2 medium-size firm apples or pears. peeled, cored and cut into ½-inch cubes, about 3 cups
½ cup apple cider
2 Anaheim peppers, roasted, peeled, seeded, diced OR 1 can (4 ounces) diced roasted mild green chile peppers 2 small red bell peppers, roasted, peeled, seeded, diced OR 2 bottled roasted red bell peppers, diced
2 teaspoons Worcestershire sauce
½ teaspoon EACH: ground cinnamon, freshly ground black pepper
Sprigs of parsley, for garnish
Heat the oven to 325 degrees. In a medium-size (4-quart) Dutch oven, heat the oil over medium-high heat. Sprinkle the pork roast liberally with salt. Brown the pork in the oil on all sides, about 10 minutes total. Set pork aside on a plate. Add the onion to the pot and stir-fry until richly browned, about 10 minutes.

Stir in the cubed apples (and/or pears) and cook until lightly browned, about 5 minutes. Stir in the cider and scrape up any browned bits that cling to the bottom of the pan. Stir in the green and red peppers, Worcestershire, cinnamon, pepper and ½ teaspoon salt. Nestle in the browned pork, set on the pot's cover and place in the oven. Cook until the pork registers about 150 degrees on a meat or instant-read thermometer. The total cooking time should be about 40 minutes.

Remove roast and allow to rest until final internal temperature rises to 160 degrees. Remove the pork to a cutting board and cover lightly with foil. Spoon the apple mixture and pan juices onto a warm serving platter. Slice the pork and lay the slices slightly overlapping on top of the apple mixture. Garnish with parsley sprigs and serve

:D

Hot Water Soup

Collect 2 quarts of pure rainwater. DUH! Best method is to run around with large plastic Tupperware bucket and catch raindrops during a thunderstorm on a Friday afternoon. Avoid using metal bucket during thunderstorm. This method will cause lightning to strike bucket and boil water, along with your blood, brain fluid and other bodily fluids. Also avoid catching rain during acid rain storms.
Put 2 quarts of pure rainwater into microwave. Turn microwave on SUPER HIGH cook mode for 20 minutes. Avoid standing too close to microwave oven. Leaking microwave energy flow tends to destroy male sperm and female eggs.
When Hot Water Soup is boiling, quickly serve in Chinese Ming Dynasty Antique bowls and eat.
IMMEDIATELY CALL 911 Emergency Rescue Squad, you idiot, you just drank BOILING WATER and your mouth, tongue, vocal cords and throat have third degree burns!

:D

Pear 'N Pecan Noodle Salad

12 oz Medium or Wide Egg Noodles, uncooked
1/2 cup fresh orange juice
4 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 clove garlic , minced
1 tbsp orange zest
1 tbsp vegetable or olive oil
Salt and freshly ground pepper to taste
16 oz spinach, stems removed and rinsed, cut into 1-inch crosswise strips
4 pears (red or green, or mixed), cored and sliced, leaving peel on
1/2 cup golden raisins
a cup of crumbled blue cheese
1/4 cup pecan pieces, toasted
4/5 red onion, thinly sliced

Prepare noodles according to package directions. Drain and place in large bowl.
Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl.
In a large saute pan, heat 2 tablespoons of dressing over medium heat.
Saute spinach in 2 to 3 batches until slightly wilted.
In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion.
Add remaining dressing and toss to combine.
Sprinkle top with remaining cheese and pecans. Serve immediately.


:D

PA JOE'S PORK TENDERLOIN

4 pork tenderloins

Marinade:
1 cup Italian Dressing
1 cup Teriyaki Sauce
1/2 onion, chopped
6 cloves garlic, crushed

Mix all ingredients in a bowl. Whisk until dressing mixes with Teriyaki Sauce. Pour over meat and refrigerate overnight.


Sauce:
1/2 onion, diced
1/2 cup sliced mushrooms
1/2 cup brown gravy
1 oz. Olive Oil
1/4 cup Burgundy wine

Cook pork on grill or in oven to 165 degrees internal temperature. In a separate skillet, saute onions in the olive oil until clear. Add mushrooms and cook for 2 minutes. Add wine; cook until reduced by half. Add brown gravy; bring to a boil and pour over meat. Salt and pepper to taste.



SHRIMP ARTHUR

12 large shrimp
1/4 stick butter
1 tsp. salt
1 Tbls. coarse black pepper
1/4 cup Lea & Perrin Sauce
1/4 cup white wine
1/4 onion, chopped
6 garlic cloves, crushed


In a medium pan, add onion and cook for 1 minute. Add garlic, shrimp, salt and pepper and cook for 2 minutes. Add wine; cook for 1 minute. Add Lea and Perrin Sauce. Cook for 2 minutes and serve with bread.





RIBEYE SHRIMP CHARDONNAY

1 10 to 12 oz. beef ribeye
1/2 oz. Olive Oil
4 oz. small shrimp
1 1/2 tsp. cracked black pepper
3 Tbls. butter
1/4 cup Chardonnay


Cook ribeye to desired temperature. Saute shrimp over medium fire. Add pepper and Lea & Perrin sauce; cook on high for 1 minute. Add wine; then cook for 2 minutes. Add butter. Swirl around in skillet until melted. Top steak and serve immediately.




CATFISH BOUANCHAUD

1 medium size catfish
2 cups flour
salt & pepper to taste
2 oz. Olive Oil
4 oz. jumbo lump crab meat
4 oz. sliced mushrooms
1/4 cup White Zinfandel wine
1/2 oz. lemon juice
1/2 cup heavy cream


Dredge catfish in flour. In a medium skillet over medium fire, add 1 oz. olive oil and cook fish 3 minutes on first side and 2 minutes on second side. Fish should be turned and checked to see if done. Put fish on a plate and reserve to be topped with sauce. In a separate skillet over medium fire, add olive oil and mushrooms. Cook for about 2 minutes. Add wine and reduce by half about 2 minutes. Add lemon juice and cream; reduce by half. Add the crabmeat swirl in skillet for 1 minute. Add salt and pepper to taste. Top fish and serve.

Stuffed Grape Leaves

1 cup chopped fennel
1-cup onion, chopped
2 tomatoes, seeded and chopped
1/2 cup uncooked rice
2 Tbsp. olive oil
1/2 cup fresh mint, chopped
1/3 cup lemon juice
1/2 tsp. red pepper
1/2 tsp. salt
1 large jar grape leaves
3 cups chicken broth
1/2 cup lemon juice
1/4-cup olive oil
Lemon slices for garnish

Place fennel and onion in a food processor and process
until minced. Combine with tomatoes, rice, 2 Tbsp. olive
oil, mint, 1/3 cup lemon juice, red pepper and salt and
mix well. Drain liquid from grape leaves and rinse to
remove some of the saltiness. Snip stems of grape leaves
with scissors and lay leaves out flat. Place about 1 Tbsp.
of filling on each grape leaf and roll from stem to end tip.
You may need to secure with a toothpick. Place stuffed grape
leaves on the bottom of a lightly greased saucepan, add
chicken broth, 1/2 cup lemon juice and 1/4 cup olive oil
and bring to a boil. Reduce heat and simmer for
30 minutes covered. Drain liquid and garnish with lemon
slices and chill before serving.

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Wild Mushroom Pizza

3 Tablespoons Olive oil
1/2 teaspoon Garlic, minced
3/4 cup Portobello mushrooms, chopped
3/4 cup sh*take mushrooms, sliced
3/4 cup Porcini mushrooms, sliced
1 Pizza crust (bread machine, refrigerated, etc.)
2 cups Mozzarella, sliced
4 Roma tomatoes, sliced
2 cups Fontina cheese, grated

Heat the oil in a heavy skillet. Add the garlic and
mushrooms and cook until just soft. Set aside. Heat the
oven to 425. Top the crust with the mozzarella. Top with
the tomato slices. Spoon on the mushrooms.
Sprinkle on the Fontina. Bake for 20-25 minutes or until
the cheese begins to lightly brown. Serves 4

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Creole Cream Cheese Cheesecake

PREP TIME: 1 ½ Hours
MAKES: 1 (10-inch) cake

In August 2002, we at Bittersweet Plantation Dairy resurrected the art of Creole cream cheese making. This unique regional product ceased production in Louisiana in the 1980s. The slight tart taste of this Creole specialty lends just the right flavor to this traditional recipe.

INGREDIENTS FOR CRUST:
1 ½ cups graham cracker crumbs
¼ cups sugar
4 tbsps melted butter

Combine graham cracker crumbs and sugar. Drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a 10-inch round spring form pan. Place the pan in the refrigerator for 15 minutes or until crust is firm to the touch.

INGREDIENTS FOR CHEESECAKE:

1 pkg. Creole cream cheese (with liquid)
2 8 ounce pkgs. Philadelphia cream cheese
4 whole eggs
1 cup sugar
1 pinch nutmeg
2 tbsps vanilla

Pre-heat oven to 300 degrees F. Soften Philadelphia cream cheese to room temperature and set aside. In a large mixing bowl, combine Creole cream cheese and softened Philadelphia cream cheese. Blend well to remove all lumps. This can be done in a blender or with a hand-held mixer. Add one egg at a time, whipping completely before the next one is added. Continue until all are incorporated. Add sugar, nutmeg and vanilla, blending well. Remove crust from the refrigerator and fill with batter. Rotate pan until batter mixture flattens out. Place in oven and bake approximately 1 hour or until firm to the touch. The cake may be topped with a sour cream topping made by combining one pound of sour cream, 4 tbsps of sugar and ½ tsp vanilla. Blend all ingredients together until creamy. Add to the top of the slightly cooled cheesecake and place in a pre-heated, 400 degrees F oven for 5 minutes.



Gateau de Figue (Fig Cake)

This recipe goes back five generations in the Guidry family of Church Point, Louisiana. Make it a tradition in your family.

PREP TIME: 3 Hours YIELDS: 2 Quarts

1 cup fig preserves
3/4 cup butter
1 1/4 cup sugar
3 eggs
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
1 cup buttermilk
1 tsp vanilla
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a bundt-style pan and set aside. In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, blending after each addition. In a separate bowl, combine the flour, baking powder, soda and spices. Add these dry ingredients, alternating with the buttermilk, into the sugar mixture. Stir constantly until all ingredients are well incorporated into the batter. Add vanilla, pecans and fig preserves. Stir well and pour into the greased pan. Bake for approximately 1 hour or until cake tester comes out clean. Allow to cool. Remove from pan. You may wish to serve with ice cream or a dollop of fresh whipped cream.




Good Lovin' Brownies

PREP TIME: 1 Hour MAKES: 9 x 13" Pan

This is a simple and easy recipe, but get ready as the name says, they're durn good and you're going to love these brownies!

INGREDIENTS:

12 ounces semisweet chocolate, broken up
1 1/2 cups sugar
12 tbsp unsalted butter, cut up into tablespoons
1 cup all-purpose flour
1/4 cup cocoa, sifted
2 tsp baking powder
1/4 tsp salt
4 large eggs, room temperature
2 tbsp instant espresso powder
1 tbsp vanilla

Preheat oven to 350 degrees F. Spray bottom and sides of 9 x 13" baking pan with non-stick cooking spray. Cut and place parchment paper into the bottom of the pan and spray again. In a double-boiler, stir chocolate, sugar and butter over simmering water. Remove from heat and cool to room temperature. Whisk together flour, sifted cocoa, baking powder and salt. In a separate bowl, beat eggs, espresso powder and vanilla until foamy. Beat into cooled chocolate mixture. Sprinkle small amount of flour in chocolate mixture and fold. Repeat in small increments until all flour is added and well blended. Spread batter evenly in pan. Bake for 22 - 25 minutes or until a toothpick inserted in the center is barely moist. Remove from oven and cool completely in the pan. Run a knife around the edge of the pan to loosen. Place a rack on top of pan and invert. Peel off paper. Invert again onto cutting surface. Trim the edges and cut brownies into 2-inch squares.



Louisiana Fruit Trifle
PREP TIME: 1 Hour Serves: 10 - 12

Fruit trifle, the layered fruit and custard dessert, was brought to Louisiana by the English many years ago. The abundance of fresh berries and other seasonal fruit made the creation of this dish simple in bayou country. Try substituting a variety of mixed fruit.

INGREDIENTS FOR CUSTARD:

2 cups half and half cream
4 egg yolks
1/2 cup sugar
1 tbsp vanilla
pinch of cinnamon
pinch of nutmeg
3/4 tbsp corn starch
1 tbsp water

Place the cream in a sauce pan over medium-high heat and bring to a low boil. In a mixing bowl, whip eggs, sugar, vanilla, cinnamon and nutmeg. In a measuring cup, combine corn starch and water. Dissolve well and set aside. Once cream begins to boil, remove from heat and pour approximately one cup into the egg mixture. Using a wire whisk, whip constantly. Pour the egg and cream mixture back into the pot with the remaining one cup of milk and continue to stir. Return the sauce pan to heat, pour in corn starch and stir until custard begins to thicken. Remove from heat and continue to stir three to five minutes. Set aside.

INGREDIENTS FOR TRIFLE:

1 angel food cake
1/4 cup praline liqueur
1 cup sliced strawberries
1 cup sliced blueberries
1 cup sliced bananas
1 cup blackberries or raspberries
2 cups prepared custard sauce (see above)
1 cup sweetened cream, whipped

Cut angel food cake into one-inch squares. Place squares in large mixing bowl and sprinkle with brandy. In a large footed trifle dish, layer the cake, fruit and custard sauce until all is used. Top with the whipped cream and garnish with a sprig of fresh mint and a sprinkle of cinnamon.


Gumball - the Stuffed Grape Leaves sound *wonderful*

ANASAZI BEAN SOUP

1 cup Anasazi beans, dry -- picked over and rinsed
1 medium onion -- chopped
2 lg garlic cloves -- pressed or minced
1/4 tsp coriander
1/2 tsp cumin
1 jalapeno or other pepper, finely chopped
Vegetable stock or water
Salt to taste
Green onions -- minced, and/or cilantro leaves for
garnish

Cover the beans in water and soak overnight, allowing
extra water for expansion. Drain, reserving soaking
water. Measure soaking water and add stock or water to
equal 6 cups. Pour into pot.

Add remaining ingredients except salt and bring to a
boil. Cover, reduce heat and cook at a low simmer for 1
1/2 to 2 hours, or until beans are tender. season with
salt to taste and serve hot, garnished with green onion
and/or cilantro. Makes 4 servings.

((iceicebaby))

I just have one thing to say to you Fugi...

Spotted D*ck


Sponge Pudding

Quote:

---

Originally posted by jaybird
I just have one thing to say to you Fugi...

Spotted D*ck


Sponge Pudding

---

Bwahahahahahahahahahahahahahahahaha :eek: :D

Spotted Dick

8 oz Self-raising flour
1 pn Of salt
4 oz Margarine
2 oz Castor sugar (Superfine)
4 oz To 6 oz sultanas (Big raisins)
6 tb Water


Instructions

1) Have ready a sheet of foil or a double thickness of greaseproof paper brushed with melted margarine. 2) Make the pudding crust: Sieve the flour and the salt. Rub in the margarine. Add the sugar and sultanas. Mix in the water to make a soft dough. 3) Turn out onto a floured board and form into a roll. 4) Wrap loosely but securely in the greaseproof paper or foil. Tie or seal the ends. 5) Place in the steamer and cover tightly. Steam for 1.1/2 to 2 hours. 6) Serve with hot custard sauce or sprinkle with castor sugar. Variation: At stage 3: Put the mixture in a medium-sized (1.1/2 pint) pudding basin with a round of greaseproof paper in the bottom and brush all round inside with melted margarine. Smooth the top. Cover with foil, or double greaseproof paper brushed underneath with melted margarine and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or sprinkle with castor sugar.


Spotted Dick

The following recipe is a traditional one for making this great pudding and will serve four normal people, two greedy ones or one pig.

Recipe for Spotted Dick 2 oz white breadcrumbs
2 oz self raising flour
4 oz shredded suet
8 oz prepared stoned raisins
1/8 teaspoon salt
1/2 grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon mace
1 oz whole candidied peel, finely chopped
grated zest of one orange
3 eggs
3 tablespoons brandy

Mix the breadcrumbs with the suet and flour in a large bowl. Add the raisins making sure that noneare stuck together. When these ingredients are well mixed, add the salt, nutmeg, ginger, mace, candidied peel and orange zest, mixing thoroughly.

In a small basin beat the eggs well and add them with the brandy to the mixture, stirring for at least five minutes to amalgamate the contents thoroughly. Pack the pudding basin with the mixture, cover with greas-proof paper and foil and tie down with a string. Steam for four hours, making sure that the saucepan doesn't boil dry. Serve with lashings of hot custard.


((Adolf might work too))
:D