amekins. Cook for 50 mins-1 hour until the puddings are firm
irm peaks. Spoon onto the puddings and dust with hot cocoa
cover and keep refrigerated.).
Puddings:
Butter and flour eight
Chop the nuts and candied peel finely.
Peel, core and chop the apples into small pieces.
Stir together with all the other ingredients and seal in sterilised jars.
Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
aking paper and foil. Bake for 50-55 mins, until a
For the puddings, heat buttermilk, cream, sugar and
opover pan. Heat in oven for 5 mins.
Meanwhile, to
nd cream mixture. Let stand for 30 mins.
Place dishes
up boiling water. Let stand for 10 mins.
Place butter
stir to combine. Let stand for 5 mins.
Beat butter
over with foil and bake for 18 minutes.
REmove the
ineapple until needed.
Meanwhile, for the rum sauce, stir butter
nto prepared pan.
Bake for 20-25 mins until toothpick
60C/310F/Gas 2.
For the pudding base, pour the
To prepare puddings, combine first 4 ingredients in
FOR PUDDINGS: Preheat oven to 350\u00b0F
ne dozen female crabs already steamed or buy them live and
mong prepared moulds and bake for 15 minutes or until a
br>Bake the puddings at 350 degrees F for 15 to 20
Line eight 1-cup molds with plastic wrap.
Combine fruit, marmalade, liqueur, orange peel and mint in medium bowl.
Place ice cream in large bowl; fold in fruit mixture. Divide mixture among prepared molds. Cover with foil. Freeze 3 hours or overnight.
For the orange sauce, combine all ingredients in medium bowl.
Invert puddings onto serving plates. Serve with orange sauce.