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    You are in: Home / Community Forums / Australian/New Zealand Cooking / Christmas Pudding
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    Christmas Pudding

    Tue Dec 04, 2012 8:09 pm
    Newbie "Fry Cook" Poster
    I think that I am in need of moral support. I have just put on 2 very heavy Christmas puddings (boiling for half an hour) and I realize that I have forgotten to put the bread crumbs in!!! icon_cry.gif
    Does anyone know how things might turn out? WIth a splotch I suppose.
    Wed Dec 05, 2012 6:45 am
    Forum Host
    wave.gif Hi JRET

    I think the breadcrumbs provide body to your pudding. The recipe I use does not have any flour and the breadcrumbs are used as binding to hold all the fruit together.

    If your pudding uses flour as well as crumbs.....they might have a hope

    PS- noticed that you have just joined the Welcome icon_smile.gif

    - Julie
    Wed Dec 05, 2012 7:37 am
    Newbie "Fry Cook" Poster
    Thanks Julie, I am starting to feel a bit better about it. The recipe had two packets of the suet/flour mixture so does have 250g flour to a ton of fruit, but also six eggs. I think that I will just have to serve it with my bakc turned to the table and put a fair bit of hard sauce over. I can't tell you how my heart sank and the words that I used when I saw my whole loaf of bread sitting there! Cheerio
    Wed Dec 05, 2012 2:10 pm
    Forum Host
    I''m hoping for you that it will turn out to be a very moist and fruity pudding that will be OK on the day. Fingers crossed for you
    Wed Dec 05, 2012 4:53 pm Groupie
    If it does not bind together: to salvage:

    Melt 300g dark/semi-sweet chocolate for every kilo pudding in a heatproof bowl over simmering water. Stir until melted and smooth.

    Crumble pudding into a large bowl - if it is falling apart, that's fine.

    Check the moisture content. If it is moist/soggy, that's fine - if it is dry-ish, add approx 75mls liquid per kilo ... it can be juice, juice mix, or alcohol.

    Add dark chocolate to the crumble, and stir well. Cover with plastic and chill 20-30 minutes until it holds its shape when moulded.

    You can roll tablespoons into balls to make mini-pudding mouthfuls, line muffin tins to shape individual desserts, or use any moulds to make single/multiple desserts.

    Chill until firm.

    Suggested Topping:
    Melted white chocolate drizzle
    Brandied custard
    Pouring custard sauce
    Citrus or marmalade glaze - with/wo alchol

    Suggested Dressing:
    Glacée cherries, angelica, crystallized citrus zest, toasted nuts, grated chocolate etc ...
    Wed Dec 05, 2012 7:15 pm
    Newbie "Fry Cook" Poster
    Well that sounds good for a variety of cake mishaps (hope there won't be many more). Thanks
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