What to do if your custard is lumpy? Marco Pierre White tells us how to fix it in a jiffy.
Комментарии:
Forky Witherspoon пишет: I mix Knorr stock pots with water, then guzzle them as I watch Marco. It's just a great life!
Ger Dii пишет: hey now, everyone needs to make money and the recipes are rather tasty
Carlos Jesena пишет: It's a contest where they were under time pressure. They had to salvage it. Not exactly any time to "bin it and start again..."
ZeTaCk1 пишет: makes me wonder if flynnbrown2001 has 3 star michellin or something to say against marco
Ballowall пишет: Oh I know, I use stockpots myself thanks to Marco. It was just an obvious joke that no one had taken yet. lol
1madaboutguitar пишет: Marco looks more like Edward Scissorhands by the day!
TheAxis456 пишет: "I think I saved your blokes custard"...haha
ZamfirChannel пишет: food is as mysterious to marco as a plugged toilet is to a plumber
Fond3ll - Bitpop Music! пишет: If anyone can do it it's the godfather of modern cooking.
SovereignBeing пишет: what fat blokes?
Ranil Seananga пишет: No matter wat.. still the culinary GOD....
Dingo149 пишет: That comment implies that you know better than Marco. Why wouldn't you liquidize it?
Beth Loggins пишет: If liquidizing the lumpy custard gets the desired effect, then it's fine.
Matthew Yung пишет: what show is this from?
Zippyzah пишет: If the world was about to be destroyed by aliens, Marco would save us all.
xtrapolis954m пишет: I don't think I've ever seen a chef move quite as quickly as that…
liltd87 пишет: lmao
idbfi пишет: Because you're liquidizing sweet scrambled eggs, the custard has gotten too hot therefore the egg yolks start to cook. That custard must of tasted like sweet eggs, not like a cremé anglaise, other than that I respect marco and what he has done
paragshah2112 пишет: @1:07 "beautiful marco, well done" *marco rolls his eyes* ... HAHAHA \r \r he's probably thinking "yeah, no shit sherlock" LOL!
tdylan пишет: It wasn't that far gone. Which is why Marco told the guy he should liquidize it sooner rather than later. Waiting meant having it scramble and needing to bin it.
liltd87 пишет: lmfao! Look when Marco jumped when the chick turned on the blender
Ballowall пишет: I thought he was going to suggest using a knorr stockpot.
hellonpluto пишет: i prefer dunlop to michelin tyres. Remember Dunlop's trademark is "Feel the road"
MrSoaptastic пишет: lets all agree with this dickhead because he is better than marco apparently
Cabernet Nguyen пишет: System D all the way
Willywils пишет: Legend.
1madaboutguitar пишет: Shutup!
flynnbrown2001 пишет: One wouldn't 'liquidize' lumpy custard to smoothen it. Dicks.
But for this show, they resorted to such ridiculous extreme.
Forky Witherspoon пишет: I mix Knorr stock pots with water, then guzzle them as I watch Marco. It's just a great life!
Ger Dii пишет: hey now, everyone needs to make money and the recipes are rather tasty
Carlos Jesena пишет: It's a contest where they were under time pressure. They had to salvage it. Not exactly any time to "bin it and start again..."
ZeTaCk1 пишет: makes me wonder if flynnbrown2001 has 3 star michellin or something to say against marco
Ballowall пишет: Oh I know, I use stockpots myself thanks to Marco. It was just an obvious joke that no one had taken yet. lol
1madaboutguitar пишет: Marco looks more like Edward Scissorhands by the day!
TheAxis456 пишет: "I think I saved your blokes custard"...haha
ZamfirChannel пишет: food is as mysterious to marco as a plugged toilet is to a plumber
Fond3ll - Bitpop Music! пишет: If anyone can do it it's the godfather of modern cooking.
SovereignBeing пишет: what fat blokes?
Ranil Seananga пишет: No matter wat.. still the culinary GOD....
Dingo149 пишет: That comment implies that you know better than Marco. Why wouldn't you liquidize it?
Beth Loggins пишет: If liquidizing the lumpy custard gets the desired effect, then it's fine.
Matthew Yung пишет: what show is this from?
Zippyzah пишет: If the world was about to be destroyed by aliens, Marco would save us all.
xtrapolis954m пишет: I don't think I've ever seen a chef move quite as quickly as that…
liltd87 пишет: lmao
idbfi пишет: Because you're liquidizing sweet scrambled eggs, the custard has gotten too hot therefore the egg yolks start to cook. That custard must of tasted like sweet eggs, not like a cremé anglaise, other than that I respect marco and what he has done
paragshah2112 пишет: @1:07 "beautiful marco, well done" *marco rolls his eyes* ... HAHAHA \r \r he's probably thinking "yeah, no shit sherlock" LOL!
tdylan пишет: It wasn't that far gone. Which is why Marco told the guy he should liquidize it sooner rather than later. Waiting meant having it scramble and needing to bin it.
liltd87 пишет: lmfao! Look when Marco jumped when the chick turned on the blender
Ballowall пишет: I thought he was going to suggest using a knorr stockpot.
hellonpluto пишет: i prefer dunlop to michelin tyres. Remember Dunlop's trademark is "Feel the road"
MrSoaptastic пишет: lets all agree with this dickhead because he is better than marco apparently
Cabernet Nguyen пишет: System D all the way
Willywils пишет: Legend.
1madaboutguitar пишет: Shutup!
flynnbrown2001 пишет: One wouldn't 'liquidize' lumpy custard to smoothen it. Dicks.
But for this show, they resorted to such ridiculous extreme. You'll Need: 1 envelope unflavored gelatine 1/4 cup cold water 1/2 cup granulated sugar 4 tablespoons all-purpose flour 1/4 teaspoon salt 1 1/2 cups milk 3/4 teaspoon vanilla extract 1/2 cup whipped cream 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup granulated sugar 1 cup coconut Procedures : Soften gelatine in cold water.
Mix 1/2 cup sugar, flour and salt in saucepan. Add milk gradually and cook over low heat, stirring until it boils. Boil for 1 minute, then remove from heat. Stir in softened gelatine until it is dissolved.
When partially set, beat until smooth and blend in vanilla extract. Gently fold in whipped cream.
Beat egg white and cream of tartar until frothy. Continue to beat while slowly adding 1/2 cup sugar. Beat until stiff and glossy then fold into custard. Add coconut, stirring gently.
This can be served as a custard in bowls or as a pie. Just spoon mixture into a baked pie shell. Sprinkle either with coconut and serve with strawberries
A video guide to the preparation of a traditional Christmas plum pudding, done in the style of Olde Britain. For many years, preparing the Christmas pudding was a holiday tradition enjoyed by families everywhere. But in today's modern commercial society, what do WE get for a Christmas holiday sweet? We get...FRUITCAKE. Now, there are at least a thousand fruitcake jokes told every year at Christmas, ...but we've all heard it before. The truth is, a well-made Holiday Fruitcake is quite delicious, but not many families have the time, OR the incentive, to make a fresh fruitcake for Christmas. Even fewer know about the original plum pudding, the Christmas delight that used to be the centerpiece of Yuletide celebrations for generations. SO, we're going to bring back a classic tradition and steam up a British plum pudding! Why? First of all, because it's delicious. Second, Christmas is a time of tradition, and many of the classic traditions are fading away in the modern era. The Christmas pudding is one tradition that the whole family can enjoy, and we're going to do our part to keep it alive.
If you like this recipe, please join the Cast Iron Cooking group on Facebook at https://www.facebook.com/groups/casti... and let us know how well your pudding turned out! You'll meet many friendly folks who enjoy cooking (and steaming) in cast iron.
Комментарии:
alec ring пишет: how long can this keep?
W. Ned Livingston пишет: And a Merry Christmas to you, Modemac!
Cast Iron Chaos пишет: I've included a hard sauce recipe with the actual recipe for the pudding. Basically: stir it all together and pour it on top of the pudding while it's still hot. :)
Amu Cotty пишет: Thank you for the amazing recipe!
Merry Christmas :)
alec ring пишет: Is this a moist pudding?
Cody Wansedel пишет: Well, alex, when I'm making my own recipe, I like to make sure it's nice and loose, sopping wet. Like my mama used to say, "If you keep it greasy, it comes out easy."
Cast Iron Chaos пишет: Yes, it can be frozen; especially since most of the liquid is not water. It will need to be defrosted a day in advance, and it can be steamed again to freshen.
alec ring пишет: does this freeze well?
W. Ned Livingston пишет: ... and where's the "how to" video for making hard sauce?
Cast Iron Chaos пишет: I'd expect the pudding to be stored in a refrigerator for up to a couple of weeks if you keep it wrapped; you would then need to steam it again before serving. I'm told it can be frozen for a long period of time. My recipe uses honey as a preservative, to avoid alcohol; but if you douse the pudding with alcohol every week or two, it can keep for a very long time - even for months.
alec ring пишет: how long can this keep?
W. Ned Livingston пишет: And a Merry Christmas to you, Modemac!
Cast Iron Chaos пишет: I've included a hard sauce recipe with the actual recipe for the pudding. Basically: stir it all together and pour it on top of the pudding while it's still hot. :)
Amu Cotty пишет: Thank you for the amazing recipe!
Merry Christmas :)
alec ring пишет: Is this a moist pudding?
Cody Wansedel пишет: Well, alex, when I'm making my own recipe, I like to make sure it's nice and loose, sopping wet. Like my mama used to say, "If you keep it greasy, it comes out easy."
Cast Iron Chaos пишет: Yes, it can be frozen; especially since most of the liquid is not water. It will need to be defrosted a day in advance, and it can be steamed again to freshen.
alec ring пишет: does this freeze well?
W. Ned Livingston пишет: ... and where's the "how to" video for making hard sauce?
Cast Iron Chaos пишет: I'd expect the pudding to be stored in a refrigerator for up to a couple of weeks if you keep it wrapped; you would then need to steam it again before serving. I'm told it can be frozen for a long period of time. My recipe uses honey as a preservative, to avoid alcohol; but if you douse the pudding with alcohol every week or two, it can keep for a very long time - even for months. You'll Need: Fruit Mixture (to be made 4 days ahead) 1 pound seedless raisins 1 pound sultana raisins 1/2 pound currants 1 cup thinly sliced citron 1 cup chopped candied peel 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon freshly ground black pepper 1 pound finely chopped suet (powdery fine) 1 1/4 cups cognac
Pudding 1 1/4 pounds (approximately) fresh bread crumbs 1 cup scalded milk 1 cup sherry or port 12 eggs, well beaten 1 cup granulated sugar 1 teaspoon salt Cognac Procedures : 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 degree 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 to 3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table.
Peppermint presents Phi Phi Ohara in Fire Island, Pines on May 26th, 2012.
You'll Need: 1 package (about 20 ounce) brownie mix and/or 1 purchased 12 ounce loaf pound cake Peppermint ice cream 1 (12 ounce) can vanilla or white frosting 1 (14 ounce) package pull-apart red licorice string Fresh mint leaves Procedures : Prepare brownie mix as directed. Bake in a 15 x 10-inch jellyroll pan for 15 minutes or until done in center. Cool and cut into 24 (2 1/2-inch) squares and/or cut pound cake into 12 slices, 1/2-inch thick. Trim edges to make even rectangles or squares.
Remove the ice cream from the freezer and allow it to soften slightly. Make space in the freezer for a baking sheet to hold the ice cream presents.
Place a piece of brownie or cake on a work surface. spoon a 1/2-inch layer of ice cream evenly on top. Place a second piece of brownie or cake over ice cream. Immediately place on the tray in the freezer. Repeat with remaining brownies and/or cake slices.
Pull the licorice strips apart into strings and cut into 10-inch lengths. Tie into bows, one for each "present," and set aside.
Remove the frozen ice cream presents from the freezer one by one. Spread the tops with frosting. Crisscross two lengths of licorice over the top and sides of each frosted cake, pressing lightly into frosting. Place a licorice bow in the center. Place cake in freezer until frosting is firm. Individually wrap in plastic wrap or place in an airtight container and freeze for up to 3 days. Top with mint leaves just before servings
Peppermint Marshmallows | Bon Appétempt | PBS Digital Studios
Описание:
In this holiday-themed episode, Amelia is nine months pregnant and thus opts for making peppermint marshmallows and trimming her Christmas tree instead of serving up the annual Bon Appétempt holiday cocktail extravaganza.
You'll Need: 2/3 cup light corn syrup 3 tablespoons butter or margarine 1 (7 ounce) jar Marshmallow Cr�me 1/2 cup half-and-half 1/2 cup crushed hard peppermint candy Procedures : In medium saucepan, cook corn syrup and butter over medium heat until mixture comes to a boil, stirring constantly. Cook 5 minutes, stirring constantly.
Cool for 5 minutes. Stir in Marshmallow Cr�me, blending well. Gradually add half-and-half, stirring until mixture is smooth. Fold in crushed candy. Serve warm or cool over ice cream. Store any remaining topping in refrigerator.
You'll Need: 3 egg whites 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar Dash of salt 1 cup granulated sugar 1 pint spumoni or your favorite holiday ice cream (eggnog ice cream is great for this also) Graham cracker crumbs Procedures : Have egg whites at room temperature. Add vanilla extract, cream of tartar and salt. Beat until frothy. Gradually add sugar, a little at a time, beating until very stiff peaks form and sugar is dissolved.
Cover cookie sheet with wax paper. Using large pastry bag with star tube, form 5 meringue bowls using 1/2 cup mixture for each. Bake at 275 degrees F for one hour.
Let dry in oven for one additional hour.
Fill cooled meringues with ice cream and sprinkle with graham cracker crumbs.
Holiday Series: #4 Banana Pudding (Cooking With Carolyn)
Описание:
This is the 4th and final installment of our Holiday Series! It's Banana Pudding. This pudding is sure to have your family fighting each other for it, and have you begging for more. This is me paying homage to Paula Deen. But, I like my banana pudding a little less sweet with much more texture and crunch than just using vanilla wafers alone. The bottom layer of crust is a great way to add texture. And a whole lot of bananas :D Yes, this is not your "traditional" banana pudding but it's easy to make and won't take too much time. The GDS team wishes you and your family Happy Holidays!!! and don't forget for all your holiday seasoning needs order a bottle of Grand Diamond Seasoning at http://www.gdseasoning.com
CookingWithCarolyn пишет: @HearNSee1 You can layer extra cookies if you want. The link to the recipe is in the description box. Thanks Hun:D
CookingWithCarolyn пишет: Thank you so much!
chavonwhite2011 пишет: Love the receipe, made this for my family last week and they have me making another one today. I also like the twist with making a crust on the bottom, and those cookies on top.
MrNcblkgent48 пишет: Just made this recipe...I used a dusted topping with the vanilla wafers and the chessmen cookies....great desert.
Leka Lvk пишет: Omg carolyn i tried your recipe and boy oh boy you wont believe how many compliments i have gotten. Within the last 3 weeks i have been asked to make banana pudding for 5 different occassions. Big time hit. I looooove it. U are my new favorite cook.
CookingWithCarolyn пишет: Thank you :D
CookingWithCarolyn пишет: Amen! That's what I'm talking about. I can't wait for this year because I'm coming with a biggie on this subject. You are absolutely right.
TehJish пишет: O.O wow, this is actually the prettiest banana pudding i've seen on youtube. The rest look kinda sloppy >.<! Im making this for thanks giving :D
CassieDynomite пишет: I want to do this im just so lazy
Mz. RealIdeal87/BeautyizmyVice пишет: Omg I have that same hand mixer and it still works (;
CookingWithCarolyn пишет: @AlcinoustheXIIth "Heavy Cream" usually has a higher fat content while "whipping cream" is a little lighter and little less fat. You can use heavy cream in any recipe that calls for whipping cream. Either will make great whipped cream and both will turn into fresh butter with lots and lots of beating.
Cantetinza17 пишет: Banana pudding is a Christmas MUST! This is a different approach to it. I think I'll try it this holiday. I normally do the stack and pour type thing, but this looks great. Thanks!
CookingWithCarolyn пишет: That's nothing compared to making a custard and making sure it does burn. It's good. Just a matter of taste and time. Thanks for watching :)
Tee J пишет: I am making this Sunday for my soulfood Sundays with my daughters. Hope I do a good job like you did!!
Darrylan Mata пишет: great
nawlins903 пишет: I like the African people on your counter. I have some similar to them. I am going to make this !!!!!!
CookingWithCarolyn пишет: @MsAnnieluna Thanks so much!
BeautyByKasey пишет: Carolyn if. You get any more beuitiful i will get more jelious
1987kentrell пишет: Girl you make me wanna reach through this phone screen and snatch that pan!
CookingWithCarolyn пишет: LOL...
AlcinoustheXIIth пишет: Hm. That's good to know. Thank you!
Charles Joyner пишет: I'm going to try to make your delicious banana pudding
bebebutterfield1 пишет: Wow thats like...like...well like... Super Duper nana pudding! Def gonna try this looks awesome TY for sharing.
CookingWithCarolyn пишет: Aaaawww thank you Sweetie! I'm glad you did it :)
CookingWithCarolyn пишет: You're welcome :)
CookingWithCarolyn пишет: Hi, I don't know where you live but Chessman cookies are made by the same company that make the Milano cookies, Pepperidge Farm. Their usually found in any major grocery store chain. You can use the blender but just use pulse it.
Alyssa West пишет: THANK YOU!!!!!! I'm making it tonight.
MARIA ALEJANDRA MARTINEZ SUAREZ пишет: That´s what I´m talking about!! a great Banana pudding! my whole family love it!! always asking for more every weekend. Thanks for sharing this recipe girl, just fantastic!!
CookingWithCarolyn пишет: Thanks Nicole! So glad you enjoyed it :)
CookingWithCarolyn пишет: Mmmmm....
rabbott3253 пишет: Gone Girl! Where have you been all my life. our next black Paula Deen!
charlie price пишет: fab! I can't wait to try your pudding!!!!
CookingWithCarolyn пишет: Wow, thank you for giving it a try.
Mike Cox пишет: Bananas and chocolate would really work well together in my opinion
CookingWithCarolyn пишет: Thanks so much, I'm glad you're enjoying.
mzcreel43 пишет: U go DaHitMan2010, she is good and the videos so professional. Im goona do this same thing. I love that your doing your thing girl. im going to do this for a party. thnks again.
Tori Loy пишет: YAY Carolyn!!!! I have been looking for the chessman cookie alternative recipe and didn't know how to make this one. I'm planning on a banana pudding for Christmas, I hope I can pull this new recipe off! It looks absolutely scrumptious. Can I also place cookies in between layers?? And did you give exact ingredients & measurements here?? smooches sis. looks grrreat
CookingWithCarolyn пишет: LMAO!!!! Well dang... I busted out laughing when I read this. Thanks and I'm glad you all killed the banana pudding :D
CreditSweeper911 пишет: Can I use more of the vanilla waffers for the crust?
MittBritt20 пишет: your channel is the bizness LOL i love it sooo much
yolanda sanders пишет: hi Carolyn, I was wondering can you use cool whip instead of making your own whip cream?
Godschild459 пишет: Just made this today, it was da bomb!
Honey Isweet пишет: This great, and I will try it. I just make some homemade custard/pudding, and you should try it while it's still warm!:):)
Heather Paige пишет: I looove this receipe:) How can I get an ingredient list? I would like to pick up the correct items at the grocery store. hpaige@aggies.ncat.edu
Helena Jones пишет: It's different from the southern one I'm accustom to making, but I can tell by the cream cheese, homemade whip cream and other flavors it definitely should be a good one. I can't wait to try your peachcobbler! Your receipe is not different from what I was taugh as a child, the Southern way. I am so glad I found you!
Maria James пишет: Wow ! So happen to find this site. Sooooo glad I did!!!!!!! You mention making the Banana Pudding for a Crowd; could you modify the recipe for me, for about 35 -40 people?
CookingWithCarolyn пишет: @DarkTundraS Thanks Hun for watching :) I'll put bread puddin on my list for my time in the test kitchen!
sgeorge1278 пишет: My boyfriend and I just made this and it was definitely not your typical banana pudding, the flavor was oh sooo delicious. The chessmen cookie crust is yummy. This is a very creative way to make a banana pudding. Thnx for the video.
Franswan Clavelle пишет: @CookingWithCarolyn lol
CookingWithCarolyn пишет: You're welcome :)
CookingWithCarolyn пишет: Thanks :)
CookingWithCarolyn пишет: Thank you :)
KimmyLaFlare930 пишет: yum, love your hair!
LuvsHairAlot2011 пишет: looks super yummy.
CookingWithCarolyn пишет: Hi, no deviled eggs yet, but I do have a grilled potato salad recipe. I'll see if I can send the video to you.
CookingWithCarolyn пишет: @HearNSee1 You can layer extra cookies if you want. The link to the recipe is in the description box. Thanks Hun:D
CookingWithCarolyn пишет: Thank you so much!
chavonwhite2011 пишет: Love the receipe, made this for my family last week and they have me making another one today. I also like the twist with making a crust on the bottom, and those cookies on top.
MrNcblkgent48 пишет: Just made this recipe...I used a dusted topping with the vanilla wafers and the chessmen cookies....great desert.
Leka Lvk пишет: Omg carolyn i tried your recipe and boy oh boy you wont believe how many compliments i have gotten. Within the last 3 weeks i have been asked to make banana pudding for 5 different occassions. Big time hit. I looooove it. U are my new favorite cook.
CookingWithCarolyn пишет: Thank you :D
CookingWithCarolyn пишет: Amen! That's what I'm talking about. I can't wait for this year because I'm coming with a biggie on this subject. You are absolutely right.
TehJish пишет: O.O wow, this is actually the prettiest banana pudding i've seen on youtube. The rest look kinda sloppy >.<! Im making this for thanks giving :D
CassieDynomite пишет: I want to do this im just so lazy
Mz. RealIdeal87/BeautyizmyVice пишет: Omg I have that same hand mixer and it still works (;
CookingWithCarolyn пишет: @AlcinoustheXIIth "Heavy Cream" usually has a higher fat content while "whipping cream" is a little lighter and little less fat. You can use heavy cream in any recipe that calls for whipping cream. Either will make great whipped cream and both will turn into fresh butter with lots and lots of beating.
Cantetinza17 пишет: Banana pudding is a Christmas MUST! This is a different approach to it. I think I'll try it this holiday. I normally do the stack and pour type thing, but this looks great. Thanks!
CookingWithCarolyn пишет: That's nothing compared to making a custard and making sure it does burn. It's good. Just a matter of taste and time. Thanks for watching :)
Tee J пишет: I am making this Sunday for my soulfood Sundays with my daughters. Hope I do a good job like you did!!
Darrylan Mata пишет: great
nawlins903 пишет: I like the African people on your counter. I have some similar to them. I am going to make this !!!!!!
CookingWithCarolyn пишет: @MsAnnieluna Thanks so much!
BeautyByKasey пишет: Carolyn if. You get any more beuitiful i will get more jelious
1987kentrell пишет: Girl you make me wanna reach through this phone screen and snatch that pan!
CookingWithCarolyn пишет: LOL...
AlcinoustheXIIth пишет: Hm. That's good to know. Thank you!
Charles Joyner пишет: I'm going to try to make your delicious banana pudding
bebebutterfield1 пишет: Wow thats like...like...well like... Super Duper nana pudding! Def gonna try this looks awesome TY for sharing.
CookingWithCarolyn пишет: Aaaawww thank you Sweetie! I'm glad you did it :)
CookingWithCarolyn пишет: You're welcome :)
CookingWithCarolyn пишет: Hi, I don't know where you live but Chessman cookies are made by the same company that make the Milano cookies, Pepperidge Farm. Their usually found in any major grocery store chain. You can use the blender but just use pulse it.
Alyssa West пишет: THANK YOU!!!!!! I'm making it tonight.
MARIA ALEJANDRA MARTINEZ SUAREZ пишет: That´s what I´m talking about!! a great Banana pudding! my whole family love it!! always asking for more every weekend. Thanks for sharing this recipe girl, just fantastic!!
CookingWithCarolyn пишет: Thanks Nicole! So glad you enjoyed it :) You'll Need: 4 cups banana pudding 2 cups Cool Whip 6 bananas 1 box vanilla wafers - holiday colored Procedures : Mix together, spoon into a pretty clear glass dish and refrigerate
My half recipe was enough to frost about 10 cupcakes. (this is a half recipe, whole recipe is on the blog in the link above) 2 extra large eggs 1/2 cup plus one tablespoon granulated white sugar 1/2 tsp vanilla 1 cup cool butter cut into 1 tbsp cubes (cold enough so that you can cut it into cubes, but not frozen solid cold) 1/2 cup and 1/8 cup (just over half a cup) of chocolate chips, melted and cooled.
Fill a saucepan with water and heat on the stove on medium heat until the water starts to simmer, turn heat down to medium -low. Place bowl on top of pot making sure the bottom of the bowl isn't touching the water. Add the sugar and the egg white and start whisking immediately and constantly over the hot water on the stove. Whisk until you no longer can feel any sugar between your fingers in the egg whites, this happens fairly quickly. The egg white will be safe when they reach 140F (pretty much the same time the sugar will be dissolved).
** I will get the question, "what if I don't have a thermometer? " You basically need to heat the egg whites until they are hot. How hot? Hot enough so that you still can put your fingers in it to test for the dissolved sugar, but can't leave them in there for long without feeling pain from the heat.
Once the egg whites are hot enough and the sugar is dissolved take the bowl off the pot and continue beating with an electric mixer (stand or hand). Beat the egg whites until they are thick and glossy with soft peaks. The temperature of the bowl must not feel hot at all. Generally by the time your egg whites get thick and glossy enough their temperature will have come down to room temp. If you egg whites are still warm, they will melt the butter when you add it. This process can take about 10 to 15 minutes. This is not a fast frosting.
Now add the butter one cube at a time, beating after each addition. Continue to beat until you get something smooth and satiny and looking like frosting. If your mixture look curdled keep beating! This part may take a while. If it looks soupy and runny, put the bowl in the fridge for a few minutes and then try beating again.
Once you get frosting, slowly add the melted and COOLED chocolate. Hot melted chocolate will melt the butter in the frosting = runny frosting. If you do this, chill it a bit and try again with the beating.
You should end up with some smooth, satiny, fluffy, creamy, wonderfully chocolaty frosting that pipes like a dream.
For some excellent troubleshooting tips and tricks, please go to this blog: http://sweetapolita.com/2011/04/swiss... They even tell you how to freeze and/or refrigerate it.
Комментарии:
creepyspider90 пишет: Do I have to add the chocolate
Majaaaaaaaaaa пишет: 1:46 I HAVE THE SAME BOWL
Fatimah Patel пишет: Granulated sugar is normal sugar
pinkpuppychocolate пишет: my faviourt tip is the 1M tip and do you have to use extra large egg whites?
CatValentine1995 пишет: This comment is not meant to be rude! With all these sweets you make weekly, does anyone ever get sick? Or have like hardcore cavities? .o. I just thought about it.
chopaface пишет: i don't know if i can finish my essay until i make a bloody cupcake/cake....
Claudia Roitman пишет: Hello I was wondering if by using unsalted margarine the outcome will be different. In my country is really difficult to find butter so margarine is the only thing I have at hand. Let me know because I want to really try this recipe. Thank so much yoyomax you rock!
yoyomax12 - the diet free zone пишет: try a google search there is likely a youtube video on it
SephoraAddicted пишет: my question may be silly but my main language isnt English. What is curdling?
CelesteK пишет: Do you make your own chocolate pudding or do you use Jell-o chocolate pudding?
ShinShinxoxo пишет: If you watch more of videos she mentions that she gives them to here co-workers and friends...which I am totally jealous of seeing as I live in the Caribbean and I am not her lucky neighbor or work with her T T. Hehe I love your videos and questions I'm apprehensive about egg whites does the frosting taste some what fresh seeing as no lime juice or lime peel was added. Thanks and keep up the vids.
Mabel Mah пишет: @yoyomax12 what do i do if the meringue loses its peak after adding in the butter ?
yoyomax12 - the diet free zone пишет: They call SMB frosting "the problem child" of frosting. I've made this a half dozen times and have never had any issues with it (I know, this doesn't help you :) I suggest that you google "troubleshooting swiss Meringue buttercream" and you may get tips and hints to deal with your particular issues.
xXSpikeMLPXx пишет: Are you allowed to use normal for sweeter taste?
Kelly Dannemann пишет: This is awesome!!!!! Thank you!! This WAS MY FIRST TIME EVER MAKING HOMEMADE FROSTING. Your right, I will never go back.
SaddleGirl15 пишет: hi yoymax12 you should really do a cupcake of an english horse saddle!
concepcion garcia пишет: i always freeze cakes frosted with smb.i just take it out from the freezer 30 mins.to 1 hr before eating and it still taste so good.
Indunee W пишет: Hi, this looks wonderful. can I use this without chocolate, as a vanila butter cream (with colours)?
Laura Gambrell пишет: Your an inspiration I love these so much you rock keep it up
Caroline Sanders пишет: Can I leave these cupcakes (w/ frosting) out at room temperature or do they need to be refrigerated?
Zhadee whosay пишет: does it melt during hot weather?? please reply! coz Im always disappointed bout my frosting, it just melted after a few minutes! what will i do to maintain its solidness?
zeeguerilla пишет: I made this yesterday and the same thing happened. To fix the problem take 1/4 of the mixture and place it in the microwave for 10-15 sec. Then slowly incorporate it to the frosting while mixing at med speed. It worked great!
Ko6cm пишет: hey how is this texture different from the normal buttercream frosting?
Kkchambers9 пишет: i absolutely LOVE your videos! you're very creative with your cupcake series! i've tried the Swiss buttercream, but i
AdventureJakerz пишет: will you adopt me?
jathiny sivaneswaran пишет: The intro was so cool
Sha-Sha Bruh пишет: can i be ur daughters
Siblify пишет: What does this taste like?
VictorianRabbit3456 пишет: Does the icing last well at room temperature for about 8 hours? I wanted to bring se cupcakes to school for and after school club but I don't want it to be sloppy and messy after a few hours,
kawaiibaker пишет: when yoy mean this will frost ten cupcake do you mean with a tip
Nellipusen пишет: Best intro so far
yoyomax12 - the diet free zone пишет: It is pretty stable at room temperature as long as it is not tropical-hot.
yoyomax12 - the diet free zone пишет: I was just following the recipes I found, I speculate that the reason for the cold butter in this one is the addition of the melted chocolate. It is melted and cooled melted chocolate but will still have some residual heat in it if it is in the liquid form. The cold butter offsets that??
djrockssss пишет: I find that this recipe works out MUCH better with a hand held mixer rather than a stand mixer. I think it's because of the control. Try it out, both with a hand held and a stand mixer is you are fortunate enough to have both. Goodluck to everyone!
TheHappyTears пишет: Mmmmhhhh, I JUST tried this as a filling in vanilla macarons, alongside rasberry jam. :D
Angela Hayden пишет: Its 2 recipes in one! kinda
yoyomax12 - the diet free zone пишет: You are very kind to say so :)
Chloe Reynolds пишет: This looks amazing. but it's near on impossible to make. Tried it twice, and each time when the butter is added it stays smooth and creamy, rather than going like it does in this video. Made sure that the bowl is room temperature, tried putting in the fridge for a little bit, but nothing makes it go right. It's a shame, because this looks gorgeous.
Vial Purtle пишет: it says 10 in the description box I think
fi8na пишет: @creepyspider90 no u don't have to add the chocolate ..u can flavour it with whatever u want if u want to ...if not ...it's just as delicious plain !! :)
alygirlmakeup пишет: This is a gorgeous frosting!
"," пишет: yohana argueta
Kimberly Chieng пишет: for buttercream frosting?
yohana argueta пишет: can you use hersheys chocolate kisses instead? oh and hi and thank you! by the way i love your videos i make your recipies and they taste delisious!!
Dawn Trickey пишет: hey:) i really like the look of this recipe! but im making cupcakes for my nieces 6th birthday party, and she would like pink and blue icing. is their any way i could make a similar recipe to this, but not chocolate? (so i could colour it)
i really like the look of this recipe, as my usual recipe is butter, icing sugar and a drop of milk. and this looks so light and fluffy, compaired to my stodgy, heavy icing! would i be a bother to ask if you could help me? thankyou so much!!
Vi Sugarguy пишет: Same here. I guess I just suck at baking...
Stephanie Fox пишет: does anyone know how i can change my profile name on my youtube account??? Please help
jbaaka пишет: WoW i loved the piano intro very beautiful!!!!! And this recipe is of course delicious and will def be made!
catloverxoxo2 пишет: can u make a peanut butter flavored icing????
noviceprepper53 пишет: Hi Tammy, thanks for this recipe. I'm pre-diabetic and going to try to come up with a reduced carb and lower fat version. I'm never made buttercream before. My plan is to increase the egg whites, use a tiny bit of sugar but mostly sugar substitutes, and decrease the butter. Do you think this will substantially alter the taste/consistency? The sugar substitute I like is pretty good and has very little, to no, aftertaste. Thank you for your thoughts.
theawesomestperssona пишет: this is a great recipe but it works a lot better with cocoa powder
angel9999cake пишет: because i am making chocolate cupcake for my class, there is a party for the last day, (winter break, Christmas break, 2 weeks no school)
sexzychiq17 пишет: HI! Please help me, what can I use as a substitute for Mascarpone cheese? Thanks Alot!
sgSELENA NASIRsg пишет: She put the frosting on sooo perfectly i kept going back to see her doing that!!!!!!
Alex Pham пишет: Hi Tammy. I was wondering would it be the same if I cut all the ingredients in half? For an example, 1 egg white, 1/4 cup of sugar and half a stick of butter? The reason I ask is because I wanted to fill my macarons with these without making so much swiss meringue buttercream
Call Me Codie пишет: You are great! I watch your videos over and over
TheSinabuix887 пишет: this makes me hungry haha :)
yoyomax12 - the diet free zone пишет: If you use the hard un-hydrogenated margarine you should have a similar outcome to butter, let me know if you try it and how it turned out :)
yoyomax12 - the diet free zone пишет: Chocolate makes everything better (except for the waistband of your pants). Hope you shake the cold soon, there is something particularly nasty and unfair about a summer cold.
AJ Boff пишет: Woah I think this would give me an instant migraine. (chocolate) My Husband would love it though.
TheKingOfMinecraft пишет: That looks good
Lujain Hazeem пишет: would it be ok if I reduced the sugar a little bit? 'it's really good but i was just wondering if i could make it with less sugar :)
Jacqui du Plessis пишет: This icing is amazing! Not too heavy, not too light! Its so fluffy, and it melts in your mouth and aaaahhh!!!!
Sophia Molina пишет: on your other swiss merengue buttercream video, you used room temp softened butter... here, you used cold butter... whats the difference? explain pls? ;)
rubycrazed пишет: Man, that icing on the chocolate cupcake looks so beautiful. It sort of reminds me of a flower :D
catherine minaj пишет: Yoyomax can you make a something that your mom can do and I could do with a broken arm
Chloe Reynolds пишет: I made the comment 4 months ago aha, but I was using real butter, can't remember what temperature it was though.
suzeltje99 пишет: Ehmm.. I made this.. Without the chocolade.. But how many grams of anything do i have to use.. I think i used to much butter...
FusedArtistry пишет: You need to make sure you use real butter and its cold. You can't use the fake stuff.
Faith Jaggernauth пишет: Can you use a turkey baster
yoyomax12 - the diet free zone пишет: It was a packaged mix
kai soo пишет: Can i replace the choco chips with coco powder? reply asap thanks xx
yoyomax12 - the diet free zone пишет: google is your friend.
yoyomax12 - the diet free zone пишет: You quit too early, if you beat it some more it most likely would have come together.
snarkdetriomphe пишет: i have a really miserable head cold... just watched beth's smores croissants and now this... and i have every reasaon to believe that anything you or beth would make with chocolate would make me feel soooo much better if i had some right now ;) these look so darn fluffy yum.
jarrvia00 пишет: Awesome
Tuyen Nguyen пишет: thank you very much
catherine minaj пишет: Like a strawberry cake
yoyomax12 - the diet free zone пишет: You are making the assumption that we are eating everything that I make.
lovealicea пишет: can u make a iphone cupcake PLZZZZZZZZ
P!NG!T0 пишет: you probably used salted butter i did that too so next time use unsalted!:o
Madeline Velasquez пишет: what number of tip did you use.
DIEGO CALVO пишет: yum! P:
Sany K пишет: Um, does it taste like meringue because I don't really like meringue that much
creepyspider90 пишет: Do I have to add the chocolate
Majaaaaaaaaaa пишет: 1:46 I HAVE THE SAME BOWL
Fatimah Patel пишет: Granulated sugar is normal sugar
pinkpuppychocolate пишет: my faviourt tip is the 1M tip and do you have to use extra large egg whites?
CatValentine1995 пишет: This comment is not meant to be rude! With all these sweets you make weekly, does anyone ever get sick? Or have like hardcore cavities? .o. I just thought about it.
chopaface пишет: i don't know if i can finish my essay until i make a bloody cupcake/cake....
Claudia Roitman пишет: Hello I was wondering if by using unsalted margarine the outcome will be different. In my country is really difficult to find butter so margarine is the only thing I have at hand. Let me know because I want to really try this recipe. Thank so much yoyomax you rock!
yoyomax12 - the diet free zone пишет: try a google search there is likely a youtube video on it
SephoraAddicted пишет: my question may be silly but my main language isnt English. What is curdling?
CelesteK пишет: Do you make your own chocolate pudding or do you use Jell-o chocolate pudding?
ShinShinxoxo пишет: If you watch more of videos she mentions that she gives them to here co-workers and friends...which I am totally jealous of seeing as I live in the Caribbean and I am not her lucky neighbor or work with her T T. Hehe I love your videos and questions I'm apprehensive about egg whites does the frosting taste some what fresh seeing as no lime juice or lime peel was added. Thanks and keep up the vids.
Mabel Mah пишет: @yoyomax12 what do i do if the meringue loses its peak after adding in the butter ?
yoyomax12 - the diet free zone пишет: They call SMB frosting "the problem child" of frosting. I've made this a half dozen times and have never had any issues with it (I know, this doesn't help you :) I suggest that you google "troubleshooting swiss Meringue buttercream" and you may get tips and hints to deal with your particular issues. You'll Need: 2 1/4 cups sifted confectioners' sugar 3 egg whites Green paste food coloring
Chocolate Buttercream 1/3 cup butter, softened 3/4 cup sifted confectioners' sugar 1 1/2 tablespoons cocoa 1/2 teaspoon vanilla extract 1 to 2 teaspoons milk Procedures : Line two large baking sheets with wax paper. Sketch 24 (3-1/2 inch tall) Christmas trees onto paper. Set aside.
Combine confectioners' sugar and egg whites in top of double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended. Place over boiling water. Beat constantly at high speed 5 to 7 minutes or until peaks form. Remove from heat.
Fit No. 22 tip into decorating bag. Using a small art brush, paint a 1/4-inch wide strip of food coloring inside bag from tip to outer edge. Fill with meringue mixture. Starting at top of drawn trees, pipe meringue mixture to resemble trees, using zigzag motion, with green stripe showing. Bake at 300 degrees F for 25 minutes. Cool on baking sheets.
Carefully peel away wax paper, and store trees in an airtight container at room temperature up to 2 days.
Pipe or spread Chocolate Buttercream on flat sides of half of trees, and top with remaining trees. Serve immediately.
For Chocolate Buttercream: Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add cocoa, vanilla extract and milk; beat until mixture reaches spreading consistenc
Christmas Dessert Recipes. . . . . . Christmas Dessert Recipes - Allrecipes.com allrecipes.com/recipes/holidays-and-events/christmas/desserts/ Looking for Christmas dessert recipes? Allrecipes has more than 1360 trusted Christmas desserts complete with ratings, reviews and baking tips. Christmas desserts Recipes collection - www.taste.com.au www.taste.com.au/recipes/collections/christmas+desserts Have yourself a very sweet Christmas with this collection of festive desserts. Here you'll find cheesecakes, puddings, a selection of Pavlovas, trifles, panna cottas ... You visited this page on 12/9/14. Best Holiday and Christmas Dessert Recipes : Cooking ... www.cookingchanneltv.com/recipes/best-holiday-and-christmas-dessert-r... Cooking Channel has the holiday and Christmas dessert recipes for favorites like cookies, cakes, candies and more. Festive dessert | BBC Good Food www.bbcgoodfood.com/recipes/collection/festive-dessert Festive dessert recipes. 38 Recipes. Sweet treats for the Christmas season, including puddings, pies, trifle and cheesecake. Christmas Recipes & Entertaining | How To and Instructions ... www.marthastewart.com/856468/20-years-living-best-christmas-desserts See our Christmas Recipes & Entertaining galleries. ... Holiday Trifle Recipes. 20 Years of Living: The Best Christmas Desserts. 1 of 14 ...
You'll Need: 2 small boxes raspberry gelatin 1 pint frozen raspberries 1 large box vanilla pudding mix 1 pint whipping cream, whipped 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 cup miniature marshmallows 1 angel food cake, broken into pieces Maraschino cherries Chopped walnuts Procedures : Dissolve gelatin in 2 cups boiling water in bowl; cool slightly. Add frozen raspberries; stir until thawed.
Prepare pudding according to package instructions, using 1/2 cup less milk.
Combine whipped cream, sugar, vanilla extract and marshmallows in medium bowl. Mix well.
Layer 1/3 of cake, gelatin mixture, pudding and 1/3 of the whipped cream in a 4-quart glass bowl. Repeat layers with remaining ingredients, ending with whipped cream mixture. Garnish with maraschino cherries and chopped walnuts.
Host Abby Rosenblum will show you how to make eggnog mousse with a few easy ingredients! Full recipe on our blog: collegeatsbeyondramen.blogspot.com
You'll Need: 3 egg yolks 1/2 cup granulated sugar 1 package unflavored gelatine 3 tablespoons dark rum 2 tablespoons brandy 2 cups whipping cream 1/2 cup granulated sugar 1 1/2 teaspoons nutmeg 2 teaspoons vanilla extract 3 egg whites Crushed peppermint candies for (garnish) Procedures : Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatine that has been softened in rum and brandy, to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream, 1/2 cup sugar, nutmeg and vanilla extract together.
Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatine mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4 to 6 hours. Garnish with crushed peppermint candies.
Serves 4 to 6 Wordpress Readymade Database From http://www.wpdatabase.com , for more wordpress ready database plz visit :http://www.wpdatabase.com
A man talks about the time he first witnessed a Christmas pudding being set alight during his time in the Navy. So from then on he always does the same and serves this orange and cranberry version.
You'll Need: Pudding 1 1/3 cups all-purpose flour 1/2 cup dark molasses 1/3 cup boiling water 1 teaspoon vanilla extract 2 teaspoon baking soda (put into the boiling water) 2 cups raw cranberries, washed and cut in half
Sauce 1 cup granulated sugar 1/2 cup evaporated milk 1/2 cup butter or margarine 2 teaspoons vanilla extract Procedures : Oil sides and bottom of 1 pound coffee can and foil to fit top of can.
Mix pudding ingredients.
In large pan with top add 1 to 1 1/2 inches water. Place can with pudding and covered with foil in large pan and cover. When it starts to steam, turn on low and steam for 1 1/2 hours. Check water in pan and add if necessary.
Take pudding out of tin immediately.
Sauce: Mix sauce ingredients and bring to boil stirring constantly. Remove from heat. Serve warm over pudding
Want to impress friends and family this Christmas? Why not follow Sally's recipe to create your very own delicious Christmas pudding. For more info, visit http://www.tescorealfood.com/cooking-...
Комментарии:
MaxxTheMagnificent пишет: Did she say "you dont want any of the deep piss"?
Eric пишет: Yaa right he just scribble the food around and smashes the eggs
Sabine Jorgensen пишет: Wow this looks nice... i'm eleven and we don't have any whiskey or brandee in the house could you use tokay it's sweet though.
survivalists1 пишет: I think the traditional way is to use suet and actual beef mince
Katy Harper пишет: What size pudding basin would you use?
Anakah Tucksen пишет: Why do you make a wish..? That's weird.
Brandon Coleman пишет: HowtoBasic did it so much better. And faster too.
Geppi McAsian-Nutts пишет: Much better
mooris bod пишет: Beautifull job , gorgeous baker.
MaxxTheMagnificent пишет: Did she say "you dont want any of the deep piss"?
Eric пишет: Yaa right he just scribble the food around and smashes the eggs
Sabine Jorgensen пишет: Wow this looks nice... i'm eleven and we don't have any whiskey or brandee in the house could you use tokay it's sweet though.
survivalists1 пишет: I think the traditional way is to use suet and actual beef mince
Katy Harper пишет: What size pudding basin would you use?
Anakah Tucksen пишет: Why do you make a wish..? That's weird.
Brandon Coleman пишет: HowtoBasic did it so much better. And faster too.
Geppi McAsian-Nutts пишет: Much better
mooris bod пишет: Beautifull job , gorgeous baker. You'll Need: 1 cup all-purpose flour Pinch of salt 1 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon finely grated nutmeg 1 cup vegetable shortening, such as Crisco, frozen and finely grated 1 apple, grated 2 cups fresh white bread crumbs 2 cups brown sugar 2 ounces slivered almonds 1 1/2 cups seedless raisins 1 1/2 cups currants 1 1/2 cups golden raisins 4 ounces dried apricots 1/4 cup chopped mixed candied citrus peel Finely grated rind and juice of 1 lemon 2 tablespoons molasses 3 large eggs 1 1/4 cups milk 2 tablespoons dark rum Fresh holly sprigs, to garnish Procedures : Sift together the flour, salt and spices into a large bowl. Stir in the grated vegetable shortening and apple, and other dry ingredients, including the grated lemon rind.
Heat the molasses until runny and pour into the dry ingredients.
In a separate bowl, combine the eggs, milk, rum and lemon juice and stir into the dry mixture.
Spoon the mixture into two medium size earthenware bowls or pudding molds. If using bowls, cover the puddings with wax paper, pleating the paper to allow for expansion, and tie with string. If using molds, fill about two thirds full and cover tightly with the lid.
Steam each pudding on a trivet in a large pot of boiling water for 10 hours. Replenish the water frequently (use boiling water) to keep the pots from boiling dry.
When ready to serve the pudding, steam for 3 hours. Cool slightly and turn out onto a serving platter.
Garnish with holly.
Cook's Tip: Let a pudding rest long enough for most of the steam to escape before unmolding it. Then it will be less likely to crack.
The choir of HM Prison Slade are in fine voice but all isn't as it seems as Fletch explains to an inquisitive Godber. Hilarious clip from the 1975 Christmas special starring Ronnie Barker and Richard Beckinsale. Watch more high quality videos on the BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide
Комментарии:
Akleptose пишет: We got a lot of soprano's here mate Classic!
TheAlienFan пишет: One of the best of bbc sitcoms
vivaarnoldo пишет: May our lord forgive me. I can't get enough of British humor and the BBC is a great provider so I can get my fix. I hope I can spend some time on the island nation one day before I cash in my chips.\r Cheers.
Andrew Curtis пишет: Ronnie Barker the best comedy writer of all time fuck this new comedy bullshit porridge is the best comedy ever
soundslave пишет: @CrubbDaTubb You mean Ronnie Barker.
2K's пишет: bring back Porrige! Bless ya, Barker! :P
941geminigirl пишет: whats the name of the proper episode id like to watch the full episode of this i had it on dvd but i lost it?
Akleptose пишет: We got a lot of soprano's here mate Classic!
TheAlienFan пишет: One of the best of bbc sitcoms
vivaarnoldo пишет: May our lord forgive me. I can't get enough of British humor and the BBC is a great provider so I can get my fix. I hope I can spend some time on the island nation one day before I cash in my chips.\r Cheers.
Andrew Curtis пишет: Ronnie Barker the best comedy writer of all time fuck this new comedy bullshit porridge is the best comedy ever
soundslave пишет: @CrubbDaTubb You mean Ronnie Barker.
2K's пишет: bring back Porrige! Bless ya, Barker! :P
941geminigirl пишет: whats the name of the proper episode id like to watch the full episode of this i had it on dvd but i lost it? You'll Need: 1 cup rice 2 quarts boiling water 2 tablespoons butter 1 teaspoon salt 2 tablespoons granulated sugar 5 cups milk 1 blanched whole almond Cinnamon or grated almonds Granulated sugar Cold milk Procedures : Add washed and drained rice to boiling water. Again bring to a boil and cook, uncovered, 1 minute. Drain rice thoroughly; add butter. Add rice, salt and sugar to milk in top of double boiler. Cover and cook over gently boiling water until rice is tender and milk is absorbed, about 2 hours.
Pour into serving dish and stir in almond. Sprinkle top generously with cinnamon and sugar or grated almonds and sugar.
CHRISTMAS PUDDING RECIPE - Never too Early - Plum Pudding
Описание:
One of my All time Favorite Christmas Treats. Sometimes Called Plum Pudding, Figgy Pudding. I never go through Christmas without this Classic :) ENJOY your Christmas :)
140g / 5oz Raisins 140g / 5oz Sultanas 140g / 5oz Dates, chopped 140g / 5oz Currants 50g / 2oz Glace Cherries, halved 50g / 2oz Candied Peel 1 Lemon Zest, grated 1 Orange Zest, grated 1 cup of Dark Ale or Stout 2 Tablespoons of Molasses or Black Treacle A good slug of Brandy 100g / 3.5 oz Soft Dark Brown Sugar 100g / 3.5 oz Breadcrumbs 100g / 3.5 oz Suet 60g / 2oz of All purpose Flour 1 teaspoon of Ground Nutmeg 1 teaspoon of Ground Ginger 1 teaspoon of Ground Cinnamon 1/2 a teaspoon of Ground Cloves 2 Tablespoons of Dutch Processed Cocoa Powder 1 Granny Smith or Bramley Apple, grated 2 Eggs
Thanks for watching
Please Rate Comment and Subscribe
Steve ;)
Background Music is provided Royalty Free from Kevin Macleod Tracks Used are "Deck the Halls B" Kevin MacLeod (incompetech.com) "Up on a Housetop" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/b...
With our thanks :)
Home Cooking Stephen Owens TV Steve's Kitchen Healthy Eating Weight Loss "Home Cooking" "Simple Recipes" "Family Meals" "Budget Meals" "Student Meals" #StevesKitchen #StevesCooking #SteveOwens #StephenOwens
Комментарии:
michelle from down under in bundy пишет: i love the chef jacket chef Steve
Night Ray пишет: sorry thought it was Tuesday! My routine changed and did what I normally do on a Tuesday on Monday.
Steve's Kitchen пишет: Now bare in mind if you buy suet from a butcher, you may have to process it yourself. I do and I don't mind but it's a greasy process. I recall Anne over at EZGlutenFree channel being surprised. You have to Freeze the Suet and then Grate it (ideally with a food processor) my it took some cleaning afterwards :o) Just to pre warn you, I feel I should. One day I might try and video preparing suet but now just now as I have plenty in stock and like I say it's a bit of a chore :)
Steve
Steve's Kitchen пишет: I suspect an hour and a half will still do it..
The Cocoa is unsweetened so I'm not really looking for the chocolate but that richness of the cocoa and I don't want it to be overbearing. I won't know for sure who it tastes until after Christmas but the smell was just divine.
I am glad you are giving it a go. I expect this recipe to be top notch, I've experimented for years but never really had a bad pudding. Good Luck
Steve
Steve's Kitchen пишет: Thanks Michele. It's My Christmas/Smoothie One :)
Steve
Steve's Kitchen пишет: LOL Rahul. It is Monday Afternoon here in Australia when I put up the pudding :) Smoothies don't go up until my Tuesday otherwise it messes with my head LOL. What time/Day is it where you are? Sorry about the time difference, I can't help that :(
Steve
Night Ray пишет: smoothie tuesday?
FitAnge S пишет: Wowsa my friend your prepared already for Christmas! Your so good, I don't even wanna think about it LOL great pudding I Love this. I'd love to try it and I think I might. Yum
EZGlutenFree пишет: Very helpful Steve. I do have a food processor. Once it is grated, I assume anything unused can be stored in an airtight container in the refrigerator,
Steve's Kitchen пишет: I do Anne :) It's the way I get my Suet too. Do you have a Food Processor, I can't remember? You need to Freeze that Suet Solid and then Grate it. The Grater on a Processor makes easier work of it, although you can grate it by Hand. Use the coarse Grate. One of my Subscribers buys his Beef Suet on Amazon in the US, just as a backup :)
Hope that helps Anne, sounds like your going to have some great Christmas Treats :)
Steve
Steve's Kitchen пишет: Got to get that Christmas Pudding made early Angie, it gets better with time. I don't want to think about it either :( but like a good scout "I'm prepared" ..... Sometimes :o)
Steve
Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)
Steve
Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)
Steve
sha whit пишет: Thanks Steve! Figgy Puddin' with out figs? lol Okay, I can't have ale or burbon or sugar...So I am substituting grape juice and Stevia. For brown sugar I usually use stevia and Molasses. Molasses is one of the ingredients so I think I am covered..I will be very careful and not eat too much because of the natural sugars in the dried fruit and grape juice. Of course I could use water to rehydrate. I don't have a pudding bowl like yours so I am gonna look on amazon. Right tools for the job and all.
Steve's Kitchen пишет: This pudding came out really Nice the smell texture and colour was great. I am comfortable with the amount of Cocoa I used, Remember unsweetened Cocoa adds a real interesting flavor to many savory dishes,
A Butcher would be the best place to ask for Suet by the way. They really should know what it is, But Atora is just fine.
Fruit is a big part of the pudding. If you can mix it up a bit with Peal and Dried Cherries it really adds to the richness. Currants pack a real punch too.
Steve
Steve's Kitchen пишет: I've been there Rahul, I am always messing up the days of the week LOL. Thanks
Steve
Bread Sandwich пишет: This is great Steve. I'm ordering ingredients for my pudding now, guess I'll have to go with Atora suet again. I asked my local grocery stores about suet and currants and they all had no idea what I was talking about. Most Christmas puddings I see use only raisins and currants for the dried fruit part - what do you think about other fruits? Also still deciding whether or not to use cocoa powder. What do you think? :)
Carrolyn Hagan пишет: Hi Steve, I am trying to make a Christmas pudding for the first time (fingers crossed all works out). I am going to use my electric pressure cooker. How long should I leave in the pressure cooker, if my pudding basin holds 2 litres? Also I would love to have the fruit chocolate taste with my pudding, did you find you achieved this with the amount of coco you experimented with in your receipe? Thank you for adding this demonstration of using the electric pressure cooker to YouTube :)
Steve's Kitchen пишет: Thank you to. I have to get these Xmas Puds done early to give the chance to mature :)
Steve
EZGlutenFree пишет: This pudding looks even better than the one you made last year. Now onto the suet. I thought I had my suet search solved. Having some mobility issues with my MS, I usually order my groceries online and have them delivered. I was thrilled when I saw suet in the butcher department and ordered 1/2 lb. When it arrived it looked like pieces measuring about 3x2 inches by 1/4 inch thick. Would you happen to know what I need to do to this suet to get it into the proper state to make puddings. :)
Steve's Kitchen пишет: It's what we called it when we were kids LOL There's a song to the same :) I'm not sure why, it's also called plum pudding with no plums :-}. I would be fascinated to see how your pudding comes out without those ingredients Sharon. Fruit and Suet are the Key flavors, Molasses will help. I would hydrate with the Juice of the orange and lemon rather than a processed juice that will help. I hope to get my Stevia Plant some time next month now the warmer weather is here :)
Good luck ;o)
Steve
Bread Sandwich пишет: I found a butcher that carries suet! It's an old-fashioned place that has been around for awhile. Only 45 minutes away and in another state but what the heck, I'll go there.
michelle from down under in bundy пишет: i love the chef jacket chef Steve
Night Ray пишет: sorry thought it was Tuesday! My routine changed and did what I normally do on a Tuesday on Monday.
Steve's Kitchen пишет: Now bare in mind if you buy suet from a butcher, you may have to process it yourself. I do and I don't mind but it's a greasy process. I recall Anne over at EZGlutenFree channel being surprised. You have to Freeze the Suet and then Grate it (ideally with a food processor) my it took some cleaning afterwards :o) Just to pre warn you, I feel I should. One day I might try and video preparing suet but now just now as I have plenty in stock and like I say it's a bit of a chore :)
Steve
Steve's Kitchen пишет: I suspect an hour and a half will still do it..
The Cocoa is unsweetened so I'm not really looking for the chocolate but that richness of the cocoa and I don't want it to be overbearing. I won't know for sure who it tastes until after Christmas but the smell was just divine.
I am glad you are giving it a go. I expect this recipe to be top notch, I've experimented for years but never really had a bad pudding. Good Luck
Steve
Steve's Kitchen пишет: Thanks Michele. It's My Christmas/Smoothie One :)
Steve
Steve's Kitchen пишет: LOL Rahul. It is Monday Afternoon here in Australia when I put up the pudding :) Smoothies don't go up until my Tuesday otherwise it messes with my head LOL. What time/Day is it where you are? Sorry about the time difference, I can't help that :(
Steve
Night Ray пишет: smoothie tuesday?
FitAnge S пишет: Wowsa my friend your prepared already for Christmas! Your so good, I don't even wanna think about it LOL great pudding I Love this. I'd love to try it and I think I might. Yum
EZGlutenFree пишет: Very helpful Steve. I do have a food processor. Once it is grated, I assume anything unused can be stored in an airtight container in the refrigerator,
Steve's Kitchen пишет: I do Anne :) It's the way I get my Suet too. Do you have a Food Processor, I can't remember? You need to Freeze that Suet Solid and then Grate it. The Grater on a Processor makes easier work of it, although you can grate it by Hand. Use the coarse Grate. One of my Subscribers buys his Beef Suet on Amazon in the US, just as a backup :)
Hope that helps Anne, sounds like your going to have some great Christmas Treats :)
Steve
Steve's Kitchen пишет: Got to get that Christmas Pudding made early Angie, it gets better with time. I don't want to think about it either :( but like a good scout "I'm prepared" ..... Sometimes :o)
Steve
Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)
Steve
Steve's Kitchen пишет: It Freezes really Well Anne. I put it in a plastic bag and squeeze the air out but don't compact the Suet and it last,,, Well over a year the last batch I bought :o)
Steve
sha whit пишет: Thanks Steve! Figgy Puddin' with out figs? lol Okay, I can't have ale or burbon or sugar...So I am substituting grape juice and Stevia. For brown sugar I usually use stevia and Molasses. Molasses is one of the ingredients so I think I am covered..I will be very careful and not eat too much because of the natural sugars in the dried fruit and grape juice. Of course I could use water to rehydrate. I don't have a pudding bowl like yours so I am gonna look on amazon. Right tools for the job and all.
Steve's Kitchen пишет: This pudding came out really Nice the smell texture and colour was great. I am comfortable with the amount of Cocoa I used, Remember unsweetened Cocoa adds a real interesting flavor to many savory dishes,
A Butcher would be the best place to ask for Suet by the way. They really should know what it is, But Atora is just fine.
Fruit is a big part of the pudding. If you can mix it up a bit with Peal and Dried Cherries it really adds to the richness. Currants pack a real punch too.
Steve
Steve's Kitchen пишет: I've been there Rahul, I am always messing up the days of the week LOL. Thanks
Steve
Bread Sandwich пишет: This is great Steve. I'm ordering ingredients for my pudding now, guess I'll have to go with Atora suet again. I asked my local grocery stores about suet and currants and they all had no idea what I was talking about. Most Christmas puddings I see use only raisins and currants for the dried fruit part - what do you think about other fruits? Also still deciding whether or not to use cocoa powder. What do you think? :)
Carrolyn Hagan пишет: Hi Steve, I am trying to make a Christmas pudding for the first time (fingers crossed all works out). I am going to use my electric pressure cooker. How long should I leave in the pressure cooker, if my pudding basin holds 2 litres? Also I would love to have the fruit chocolate taste with my pudding, did you find you achieved this with the amount of coco you experimented with in your receipe? Thank you for adding this demonstration of using the electric pressure cooker to YouTube :)
Steve's Kitchen пишет: Thank you to. I have to get these Xmas Puds done early to give the chance to mature :)
Steve
EZGlutenFree пишет: This pudding looks even better than the one you made last year. Now onto the suet. I thought I had my suet search solved. Having some mobility issues with my MS, I usually order my groceries online and have them delivered. I was thrilled when I saw suet in the butcher department and ordered 1/2 lb. When it arrived it looked like pieces measuring about 3x2 inches by 1/4 inch thick. Would you happen to know what I need to do to this suet to get it into the proper state to make puddings. :)
Steve's Kitchen пишет: It's what we called it when we were kids LOL There's a song to the same :) I'm not sure why, it's also called plum pudding with no plums :-}. I would be fascinated to see how your pudding comes out without those ingredients Sharon. Fruit and Suet are the Key flavors, Molasses will help. I would hydrate with the Juice of the orange and lemon rather than a processed juice that will help. I hope to get my Stevia Plant some time next month now the warmer weather is here :)
Good luck ;o)
Steve
Bread Sandwich пишет: I found a butcher that carries suet! It's an old-fashioned place that has been around for awhile. Only 45 minutes away and in another state but what the heck, I'll go there. You'll Need: 1 1/4 cups all-purpose flour 1 teaspoon grated orange rind 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/2 cup firmly packed light brown sugar 1/4 cup butter or margarine (at room temperature) 4 large egg whites 1/2 cup apple cider or apple juice 3/4 cup raisins 1/2 cup shredded carrot 1/3 cup candied cherries, halved, or currants or raisins 1/3 cup chopped candied pineapple, currants, or raisins 1/3 cup pecan halves Brandied Cider Sauce (see recipe below) Procedures : Step 1: Lightly grease a 1 1/2-quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.
Step 2: In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.
Step 3: Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.
Step 4: Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a wooden pick inserted in the center comes out clean.
Step 5: Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)
Brandied Cider Sauce
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine.
This is my favorite Christmas Treat, or at least one of them :) Nothing and I mean nothing beats a home made Christmas Pudding. If you are making this in December then make one for next year too. Also check out my new Christmas Pudding recipe https://www.youtube.com/watch?v=TT4I9...
60g of Plain/All purpose Flour 100g of Soft White Breadcrumbs 100g of Shredded Suet 450g of Mixed Dried Fruit 1 Orange 1 Lemon 1 Cooking Apple 2 Eggs 1 Tablespoon of Treacle ½ Teaspoon of Cinnamon ½ Teaspoon of Nutmeg 1Carrot 125g of Dark Brown Sugar 100g of Candied Peel A Pinch of Salt 1-2 Tablespoons of Whisky or Brandy
Braylan Lasseter пишет: So the puddings you made in the video, are those for this year or last year
Bread Sandwich пишет: Hi again Steve. What kind of suet do you yourself prefer for this? I know it's June, but I'm already thinking about my Christmas pudding... :)
Braylan Lasseter пишет: I'm so wxcted for Christmas I can't wait to make thia
Steve's Kitchen пишет: OK I might do that, I have a spare pudding that I was thinking of eating during the year, I will make a note :)
Steve
Steve's Kitchen пишет: Thanks, I updated this recipe this year, did you take a look :) Christmas is coming LOL
Steve
Steve's Kitchen пишет: Oh :) Thanks.. I just wanted to add, something I used to do with my puddings that I didn't last year, is to replace the Orange and Lemon Juice (keep the zest of course) with Stout (Guinness). adding extra flavor and color.
So you could add say a cup of Guinness stout as a liquid, not sure if I said that already last year?
Steve
Steve's Kitchen пишет: Never too early to make your Christmas Pudding, they get better with age, I used Beef Suet, I prefer real suet, it's mild and it's the traditional way, Can you get it OK
Steve
Bread Sandwich пишет: Thanks Steve You're an awesome Aussie :)
codycobourg пишет: great recipes...you have me excited for Christmas!!!
Steve's Kitchen пишет: It's coming :) Yeah Steve ;o)
Sorry for being so slow on the pudding flaming. I decided I wanted to do a Christmas pudding Mark two, which I have just finished filming. It's going to be richer and darker. Hopefully I will get that edited and up in the next 10 days and follow it with the lighting the pudding video.
Thanks for your patience :)
Steve PS I couldn't seem to send this as a PM :(
Bread Sandwich пишет: Great job, can't wait to see the videos. Good to hear from you again :)
Bread Sandwich пишет: I suppose it can't hurt to go ask the butcher! I just figured if I didn't see it in his display case then he didn't have it. But I'll go ask this time. You know, I was thinking maybe you should post a video this season on the right way to light the pudding. I made a big pudding last year and I was afraid to light it totally because I didn't want to set the house on fire, ha ha.
Steve's Kitchen пишет: Hi Braylan. These pudding were made last year for any time really. I like to make my puddings at least 6 months in advance. There is a new Video I put up a few months ago for this years Christmas Puddings on my channel plus a flaming video of how I lit one of these. Tip is make them as early as possible :)
Steve
Bread Sandwich пишет: Yes this is my new name. Formerly barkpeeler2000. I was asking you about this last year. I ordered Atora grated suet off Amazon last time. I've never been to a local butcher about suet, I imagine he'd probably look at me like I have three heads. Although I probably could go someplace in the city and get it (I live near Chicago.) There are some good meat specialty stores there. I also ordered a new mason cash pudding basin, I hope I picked the right size...
Steve's Kitchen пишет: It is you :) HI! I wondered if it might be. I think you'd be surprised what the butcher might say, many of them will be pleased you know what suet is. By the way if they don't know, tell them it's the Soft Fat around the Beef Kidney and Loin. If you can get it from them and if you are not squeamish about it. Just Freeze it till it's hard and then grate it by hand or with a food processor.
Great to have you here again, I will watch out for that new Name :)
Steve
Steve's Kitchen пишет: Have you changed your name or made a new channel? Did we talk about this last year :) I think you can order it off of amazon, or a good butcher will sell it to you. Suet can be frozen and then grated if you buy it from a butcher.
Steve
Bread Sandwich пишет: I can't find it anywhere where I live. I'll have to order it again
Bread Sandwich пишет: I used Guinness last year, no juice. Didn't use black treacle though, that's another thing I'll have to go on a hunt for. I'm sure it would add flavor though, I'm going to try it in this year's.
Braylan Lasseter пишет: So the puddings you made in the video, are those for this year or last year
Bread Sandwich пишет: Hi again Steve. What kind of suet do you yourself prefer for this? I know it's June, but I'm already thinking about my Christmas pudding... :)
Braylan Lasseter пишет: I'm so wxcted for Christmas I can't wait to make thia
Steve's Kitchen пишет: OK I might do that, I have a spare pudding that I was thinking of eating during the year, I will make a note :)
Steve
Steve's Kitchen пишет: Thanks, I updated this recipe this year, did you take a look :) Christmas is coming LOL
Steve
Steve's Kitchen пишет: Oh :) Thanks.. I just wanted to add, something I used to do with my puddings that I didn't last year, is to replace the Orange and Lemon Juice (keep the zest of course) with Stout (Guinness). adding extra flavor and color.
So you could add say a cup of Guinness stout as a liquid, not sure if I said that already last year?
Steve
Steve's Kitchen пишет: Never too early to make your Christmas Pudding, they get better with age, I used Beef Suet, I prefer real suet, it's mild and it's the traditional way, Can you get it OK
Steve
Bread Sandwich пишет: Thanks Steve You're an awesome Aussie :)
codycobourg пишет: great recipes...you have me excited for Christmas!!!
Steve's Kitchen пишет: It's coming :) Yeah Steve ;o)
Sorry for being so slow on the pudding flaming. I decided I wanted to do a Christmas pudding Mark two, which I have just finished filming. It's going to be richer and darker. Hopefully I will get that edited and up in the next 10 days and follow it with the lighting the pudding video.
Thanks for your patience :)
Steve PS I couldn't seem to send this as a PM :(
Bread Sandwich пишет: Great job, can't wait to see the videos. Good to hear from you again :)
Bread Sandwich пишет: I suppose it can't hurt to go ask the butcher! I just figured if I didn't see it in his display case then he didn't have it. But I'll go ask this time. You know, I was thinking maybe you should post a video this season on the right way to light the pudding. I made a big pudding last year and I was afraid to light it totally because I didn't want to set the house on fire, ha ha.
Steve's Kitchen пишет: Hi Braylan. These pudding were made last year for any time really. I like to make my puddings at least 6 months in advance. There is a new Video I put up a few months ago for this years Christmas Puddings on my channel plus a flaming video of how I lit one of these. Tip is make them as early as possible :)
Steve
Bread Sandwich пишет: Yes this is my new name. Formerly barkpeeler2000. I was asking you about this last year. I ordered Atora grated suet off Amazon last time. I've never been to a local butcher about suet, I imagine he'd probably look at me like I have three heads. Although I probably could go someplace in the city and get it (I live near Chicago.) There are some good meat specialty stores there. I also ordered a new mason cash pudding basin, I hope I picked the right size...
Steve's Kitchen пишет: It is you :) HI! I wondered if it might be. I think you'd be surprised what the butcher might say, many of them will be pleased you know what suet is. By the way if they don't know, tell them it's the Soft Fat around the Beef Kidney and Loin. If you can get it from them and if you are not squeamish about it. Just Freeze it till it's hard and then grate it by hand or with a food processor.
Great to have you here again, I will watch out for that new Name :)
Steve
Steve's Kitchen пишет: Have you changed your name or made a new channel? Did we talk about this last year :) I think you can order it off of amazon, or a good butcher will sell it to you. Suet can be frozen and then grated if you buy it from a butcher.
Steve
Bread Sandwich пишет: I can't find it anywhere where I live. I'll have to order it again
Bread Sandwich пишет: I used Guinness last year, no juice. Didn't use black treacle though, that's another thing I'll have to go on a hunt for. I'm sure it would add flavor though, I'm going to try it in this year's. You'll Need: 1/2 cup (1 stick) butter, at room temperature 1 cup granulated sugar 6 eggs, at room temperature 1/2 cup chopped citron 1 1/2 cups pitted prunes, chopped 1/2 cup dark raisins 1 cup pecans, coarsely chopped 1/2 cup all-purpose flour 1 1/2 cups fine bread crumbs 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice Whipped cream for garnish Procedures : Cream the butter and sugar together in an electric mixer. Beat the eggs in, one at a time.
Combine the citron, prunes, raisins, and pecans in another bowl. Add the flour to the fruit and nut mixture and toss together so that everything is coated with flour.
Add to the butter and egg mixture along with the remaining ingredients. Blend for 1 minute so that all is incorporated.
Grease and flour a souffl� dish, about 7 x 4 inches. Add the heavy batter and bake in a preheated 350 degree F oven for 50 to 55 minutes, or until nicely browned.
Serve warm by spooning out or cool and cut into pieces.
