HomeMy WebLinkAboutClinton News-Record, 1986-12-03, Page 44Page 20
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Traditional Christmas pudding goes microwave
urrCIN MOFFRT
Generation II
LITTON-MOFFAT MCT -2276 AND
MCT 2246
1.1 CU. FT. MICROWAVE
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WE HAVE LITTON-MOFFAT
MICROWAVE OVENS FROM.ONLY
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t.v. and appflance.centre
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including - the Board & Batten Gift Room
10 Huron Street Clinton
482.9414
For years the lengthy process of cooking
the Christmas plum pudding has been a
favorite holiday tradition. Now, tradition
meets the '80s with a delicious plum pudding
cooked in the microwave oven in less than 15
minutes.
Traditionally, wonderful aromas wafted
through the kitchen while the pudding
steamed slowly for hours, but today's busy
cooks need a quicker method to suit a more
demanding lifestyle.
The pudding batter is poured into a lightly
greased mould — 1 4 -cup (1 L) glass
measuring cup works beautifully — covered
tightly with a piece of plastic wrap, and
cooked in the microwave 8 to 10 minutes.
• For a free colour brochure with more fast
microwave recipes, write to: Saran Wrap
and Your Microwave, Dept. W -KC, 49
Spadina Avenue, Toronto, Ontario M5V 2J1.
Steamed Christmas Pudding
4 cups (1000 mL) flour
11/2 cups (375 mL) sugar
1 cup (250 mL) dried bread crumbs
1 tsp. (5 mL) cinnamon
'/2 tsp. (2 mL) ground cloves
'/z tsp. (2 mL) nutmeg
2% cups (375 gram pkg) raisins
'/2 lb. (250 grams) candied cherries, diced
1/2 lb. (250 grams) mixed peel, diced
2'/4 cups (227 gram pkg.) chopped walnuts
4 eggs
1 cup (250 mL) orange juice
1 cup (250 mL) apple juice
3/4 cup (175 mL) brandy
2 cups (500 mL) finely grated carots
1 cup (250 mL) molasses.
1 tsp. (5 mL) baking soda
Stir together in a 6 -quart (6 L) mixing
bowl or large pot the flour, sugar, bread
crumbs and spices. Stir in raisins, candied
cherries, mixed peel and nuts until evenly
coated with flour mixture.
In a separate bowl beat eggs. Blend in
juices and brandy. Stir in grated carrots.
Add liquid mixture to dry daixture anti eaxix
well. Cover and refrigerate, or store in a
cool place, overnight.
Next day: Stir baking soda into molasses.
Add to pudding mjure, stir and fold until
molasses is blended through. Makes approx-
imately 11 cups of batter.
To Microwave: For Traditional Pudding
Mould Shape: Lightly grease a 4 -cup (1 L)
microwave -safe measuring cup. Fill with
pudding batter to 2% cup (650 mL). Cover
tightly with a sheet of pleated plastic wrap
Turn to page 21 •
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