All is Bright - A Yorkshire
Lad’s Christmas
Yorkshire Recipes From the Book
The 11 recipes in All is Bright – A Yorkshire Lad’s
Christmas all come from traditional Yorkshire kitchens and
are guaranteed to give winter hunger a right good seeing to. Here's a
sample:
Christmas Pudding
Ingredients
6 lb flour
4 lb currants
1 tablespoon salt
1-1/2 lb raisins
12 oz butter
1-1/2 lb sugar
12 oz lard
4 oz candied peel
4-1/2 oz fresh yeast
4 oz candies orange
1 pint fresh milk
grated rind of 1 large lemon
2 eggs
grated nutmeg
Method
Sift the flour and salt, then rub the fats in. Cream the yeast.
Add sufficient hot water to the milk to warm it. Beat the eggs and add
to the milk and water.
Add the yeast to the flour, then add enough liquid to make a light dough.
Beat for 20 minutes! Leave to rise for 90 minutes, covered, in a warm
place.
When well risen, beat in the fruit, sugar, candied fruit, lemon rind
and a sprinkling of nutmeg. Knead very thoroughly. Put into 6 greased
1lb loaf tins and bake in a moderate oven until risen and browned.
Serving suggestion: To flambé the pudding, heat half a cup of
brandy (on a hot plate or in a microwave), pour over the pudding, ignite
and carefully carry through to the dining table. The brandy will soon
burn out.
Yorkshire Gingerbread
Ingredients
10 oz flour
3 oz butter
1 teaspoon ground ginger
1 egg
1/2 teaspoon ground cinnamon
4 oz dark brown sugar
1 teaspoon salt
3/4 teaspoon bicarb dissolved in 3 teaspoons milk
5 oz treacle
Method
Mix the flour, ginger, cinnamon and salt. Melt the treacle and
butter over a gentle heat, then leave to cool. Beat the egg and sugar
together. Add the melted treacle mix alternately with the beaten egg mix
to the flour.
Add the dissolved bicarbonate of soda and beat to a soft dropping consistency,
adding a bit more milk if necessary. Bake in a greased 10-inch square
tin in a slow oven for 90 minutes to two hours.
~*~
The book also tells you what snacks to leave out
for Santa when he visits your home on Christmas Eve - it all depends
on the weather!
© Dave Preston 2008 All rights reserved
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