Saturday, December 23, 2006

Apple Sorbet

2.5 L apple juice
5 g vitamin C
560 ml water
400 g castor sugar
250 g glucose

Bring water and castor sugar and glucose to the boil and stir until completely dissolved.
Allow to cool.
Stir vitamin C through freshly squeezed apple juice to keep vibrant green.
Strain juice through muslin cloth.
Combine with syrup and churn in ice cream machine.

Christmas Pudding

360 g suet, grated
360 g raisins
360 g currants
180 g plain flour
180 g japanese breadcrumbs
180 g mixed peel
180 g brown sugar
1 lemon, zested and juiced
1 g nutmeg, ground
1 g cinnamon, ground
1 g table salt
4 eggs
100 ml brandy
600 ml milk
Combine all ingredients and divide into 3 buttered ceramic bowls.
Wrap entire bowl with cling film 10 times then steam for 8 hours in convection oven or 9 hours in baine marie (remember to top up water regularly).
Remove from oven and test with skewer. Puddings should be cooked all the way through.
Cut away cling film and turn out onto rack whilst hot.
Related Posts with Thumbnails