Conference turris::cooks

from  "The Old Farmer's Almanac Colonial Cookbook", (Yankee Magazine)

				Figgy Pudding

2 c dry bread crumbs		1 tsp saalt
1 c flour			2 tsp baking powder
2 c ground dry figs		2 eggs beaten
1/2 c sugar			milk

Combine bread crumbs, flour, figs, sugar, salt, and baking powder and mix well.
Stir in eggs and enough milk to moisten well. Turn into greased mould and steam
on rack for about 2 hours (or simply pour into double-boiler top and steam over
hot water).  Steaming may alos be done in pressure cooker - for 1 hour at 10-15
pounds.  Serve with hard sauce. Serves 12. 


-- I've never tried this so let us know how it comes out...

Al

    Thank you so much.  I will pass the recipe on to her.
    
    Regards,
    
    M
    

Although the recipe in .1 doesn't call for it, most of the recipes I have for
Plum pudding or Figgy Pudding or any of the fruit-based steamed holiday
puddings call for substantial quantities of lard or suet.

What's the function of the lard or suet in these puddings and can something
else be substituted. (I'd even be more than willing to use butter if that's
going to serve the same purpose.)

Not liking the idea of ingesting suet and lard,
-Jack

    You can substitute butter or vegetable shortening for lard, but the
    flavor will not be the same.
    
    I don't think there is any substitute for suet.

   re: Suet...
   
   Well, you can buy suet at many supermarkets this time of year.. I tend
   to see it in the meat section, packaged up for bird feeders.  It looks
   a great deal like they just cut chunks of fatty material off the beast
   (is this from cows?)... I'd speculate that anything that would sub.
   for lard would also sub. for suet..
   
   fwiw,
   
   - Tom

�It looks
�   a great deal like they just cut chunks of fatty material off the beast
    
    Exactly.
    
�I'd speculate that anything that would sub.
�   for lard would also sub. for suet..
    
    But you won't be close in texture.  Lard and substitutes liquify and
    homgenize when added.  Suet retains it's shape and texture.

    But .1 doesn't call for any suet???  How is it incorporated?
    
    B

re: .6 

>> �I'd speculate that anything that would sub.
>> �   for lard would also sub. for suet..
>>    
>>    But you won't be close in texture.  Lard and substitutes liquify and
>>    homgenize when added.  Suet retains it's shape and texture.

   Ah... I'v never cooked with it... thanks for the clarification..
   
   - Tom

    
Greetings,

Here is a Christmas pudding recipe that I have evolved over the years
from it's higher fat heritage.  Measured for both the UK and US.

10oz	2C	currants
10oz	2C	sultanas (golden raisins)
8oz	1.5C	raisins
8oz	1.5C	chopped figs
8oz	1.5C	candied peel

4oz	0.5C	Suet (shredded while very cold if fresh)
8oz	  2C	plain flour
8oz	  2C	dry bread crumbs
16oz	  2C	soft brown sugar 
1 tsp each	ginger, nutmeg, cinnamon, cloves

4 eggs
wine glass 	brandy or rum
8oz		stout
4oz		fresh orange juice
1.5tsp		baking powder
0.75tsp 	baking soda


Directions:

Mix fruit with a little flour to prevent it all clumping in the mix.

Mix all the dry ingredients well, then add the fruit.

Beat the eggs slightly and stir them and the rest of the liquids
slowly into the dry ingredients.  Mix thoroughly, if necessary add 
a little milk to get the right consistency (very heavy but moist).

Put into two greased basins and steam for 6 to 7 hours or in a
pressure cooker steam for 30 minutes and then cook on high for 3
hours.  To serve; steam for about 1.5 hrs or 1 hr in the pressure
cooker. 

This makes two puddings of about 3/4 quart.  Store them in the basins 
or in several layers of grease proof (wax) paper and aluminium foil.

I usually make them in September for Christmas but often keep them 
over a year before eating.  (But they are good as soon as cooked too!)

For a good presentation serve on a warm plate sprinkled with
confectioner's (icing) sugar with a shot of brandy poured over it and
set alight, (the sugar colours the flame so it can be seen). 


The sauce often served with this - just in case it is not rich enough
already - is a 50:50 mix of butter and sugar creamed together and
flavoured with brandy of rum 


I think that is all,  enjoy,

				Colin..

    One trick I've used for making "plum" pudding for Christmas is to make
    glogg for New Years and then save all the fruit and nuts from the
    punchbowl to make into pudding for next year.  If you make it up in
    January, you can uncover it once a month and pour more liquor on it so
    that by the time you're ready to serve it in December it will go up
    like a bomb.
    
    Actually, one year when I did this I managed to set someones kitchen
    cabinets on fire when I lit it up in the kitchen.