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 Wilderness | Wild Recipies : 

Festive delights

With Christmas just around the corner, try one of these delicious holiday treats

EGGNOG

Ingredients
6 eggs
1 cup + 1 tbs castor sugar
1/2 tsp vanilla essence
1/4 tsp ground nutmeg
3/4 cup brandy
1/2 cup rum

2 cup pouring crream
2 cup milk
Method
Beat the eggs for 2 – 3 minutes until frothy. Gradually beat in the sugar, vanilla and nutmeg.
Stir in the brandy, rum, cream and milk.
Pour into a jug and serve chilled.


Classic Christmas pudding
Ingredients
180 ml sultanas
180 ml Seedless raisins
100 ml soft dried figs, chopped
80 ml mixed candied peel
125 ml dried apricots, chopped
80 ml brandy
1 apple, grated
Juice and zest of an orange
3 extra large eggs
125 ml butter, chilled
180 ml soft brown sugar
125 ml fresh white breadcrumbs
Method
Soak sultanas, raisins, figs, candied peel, apricots and cherries in brandy overnight.
Grease two 500ml pudding bowls (ovenproof mixing bowls like Pyrex) and cut and grease two circles of baking paper large enough to cover the top of each pudding bowl.
Mix grated apple, orange juice and zest, beaten eggs, butter, sugar, breadcrumbs and flour together in a large mixing bowl.
Stir through soaked fruit with brandy, spice and coins.
Divide mixture between greased dishes and cover with greaseproof paper.
Place each pudding bowl in a saucepan. Fill with enough boiling water to come halfway up the sides of the bowl.
Cover with a lid and steam for 3½ hours, adding more water throughout the cooking process.
Remove from saucepan and allow to cool. Remove paper, drizzle with brandy and cover with clingfilm or muslin.
Store in a cool, dry place until Christmas, remembering to drizzle with brandy every week.
Steam puddings until heated through and serve with custard, brandy butter or whipped cream

 
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