Last one, I swear...

[the_wanlorn]

Okay, so, I am struck by the desire to make Christmas Pudding come Christmastime. Thus, I have a question for anyone who either knows how to make Christmas Pudding or is a good baker or both. A) Can I make it w/o the alcohol, seeing as how I'm nowhere near 21 and I hate telling Mum when I'm baking something (so she can go buy ingredients) cuz she invariably wants to be involved but then spends the entire time telling me what I'm doing wrong (which is kinda funny since when she doesn't help, everyone absolutely loves whatever I make and when she does, I get nothing...) Wait, rereading everything it looks suspiciously like I'd just be making funky-shaped fruitcake... http://website.lineone.net/~john_mackie/pudding.htm Am I wrong? And I take back my first question. B) What the hell is "treacle" and "candid peel"? And then from this recipe: http://www.juliangraves.co.uk/pages/recipes/christmas-pudding.htm What the FUCK does "Add a little stout (you won't need it all) to achieve a soft dropping consistency." mean? Know what? Nevermind. I should just learn never to bake anything. Ever. I'll live on takeout for the rest of my life. THE END

Comments

[caecilia.livejournal.com]

treacle is molasses (in British lingo). My guess at "candid peel" is that they meant "candied". As it says "275ml can barley wine or stout", I'm guessing "stout" is some kind of booze, I dunno if you can eliminate it though (or replace it with something else, like water or juice or something). Know anyone else who's over 21? ;)

I'm hungry now.

[godsaveyourmom.livejournal.com]

Stout is basically a really dark beer or ale. If you use the same kind my auntie uses, it's pretty strong stuff.

[piratezim.livejournal.com]

this is a recipe you don't want to touch.