| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | oz | Margarine |
| 4 | oz | Soft brown sugar |
| 2 | Beaten eggs | |
| Grated rind and juice of 1 orange | ||
| 4 | tb | Guinnes; (stout) |
| 1 | sm | Apple; peeled, cored and grated |
| 4 | oz | Fresh white bread-crumbs |
| 2 | oz | Blanched and chopped almonds |
| 2 | oz | Cut mixed peel |
| 1/2 | lb | Currants |
| 6 | oz | Sultanas; (white risins) |
| 4 | oz | Plain flour |
| 1 | pn | Each of salt; nutmeg and mixed spice |
| 2 | Egg yolks | |
| 2 | oz | Caster; (superfine) sugar |
| 2 | Level teaspoons cornflour; (cornstarch) | |
| 8 | fl | Kosher wine or port |
| 1 | tb | Brandy or orange-flavoured liqueur; (up to 2) |
| 2 | Egg yolks | |
| 4 | fl | Sweet sherry or white dessert wine |
| 1 | Level tablespoon caster; (superfine) sugar | |
| 1/2 | lg | Swiss roll; (jelly roll) |
| 1 | pt | Custard; (see recipes below) |
| 4 | tb | Kosher wine |
| 5 | fl | Double; (heavy) cream |
| 1 | Cupful; (approx) fresh or canned fruit salad | |
| 4 | tb | Fruit syrup from any canned fruit |
| 1 | pt | Milk |
| 2 | tb | (level) custard powder ; (vainilla pudding mix) |
| 1 | tb | (level) caste (superfine) sugar |
| 1 | Egg yolk | |
| 1 | pt | Milk |
| 2 | Whole eggs | |
| 2 | oz | Sugar |
| Few drops vanilla essence; (extract) | ||
| 1 | ts | (level) cornflour ; (cornstarch) |
INSTRUCTIONS
WINE SAUCE SABAYON SAUCE CHANUCAH TRIFLE POWDER CUSTARD EGG CUSTARD Source: The complete international jewish cookbook by Evelyn Rose Melt margarine and sugar together, sift flour with salt and spices. Place all ingredients in a bowl and beat with a spoon until thoroughly mixed (about 3 minutes). Place mixture in grased 2-pint pudding basins. Cover with double thickness of greaseproof and then with foil. Steam for 6 hours. Makes 2 puddings. WINE SAUCE: (This recipe is from Russia. The sauce is a delicate pink) Whisk together the yolks and sugar until pale, then beat in the cornflour, wine and the brandy. Cook over boiling water, whisking until thickened. Can be left standing in warm water, then reheated just before using it. Serves 8. SABAYON SAUCE: (This is best made by one member of the family whilst another is dishing up the pudding. it is pale gold in colour) CHANUCAH TRIFLE: (A delicious trifle that uses kosher -port-type- wine to give its special flavour) Two recipes of custard: POWDER CUSTARD: Make according to packet instructions. EGG CUSTARD: Heat the milk until it steams. In blender goblet put hot milk, sugar, cornflour and eggs and blend for 10 seconds (or whisk by hand). Cook very gently over boiling water until thick enough to coat the back of a wooden spoon. Add vainilla. Leave to cool. Slice the Swiss roll 1/2 in thick and use to line the bottom of a glass bowl. Sprinkle with the kosher wine. Pour custard over the cake continued in part 2
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