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    You are in: Home / Community Forums / Celebrity Chefs and Famous Cooks / Anyone heard of Jocelyn Dimbleby???
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    Anyone heard of Jocelyn Dimbleby???

    lindseylcw
    Thu Dec 04, 2008 4:29 pm
    Food.com Groupie
    I have long adored her cooking style and am now collecting her books through Amazon. She was one of the first cooks to write small easily bought books for supermarkets like Sainsbury and her minced beef recipes are inspirational. Will post some if anyone is interested.
    Zurie
    Fri Dec 12, 2008 1:05 pm
    Forum Host
    Lindsey, why don't you? (I mean, post some of her recipes?)

    There are such brilliant chefs NOT seen on TV, but known to us across the pond, in various countries.

    We have several such "celebrities" not seen on food shows, but known to be brilliant because we love their approach to food and recipes ... icon_biggrin.gif
    French Tart
    Sat Dec 13, 2008 3:47 am
    Forum Host
    YES, I have heard of her Linds, and indeed remember her! She used to write a lot for Sainsburys - I used to have one of her little booklets how to cook winter casseroles and stews!

    PLEASE post recipes - she was a cook who slipped under the net - should have been as famous as Delia IMHO!

    FT icon_biggrin.gif icon_biggrin.gif
    lindseylcw
    Thu Dec 18, 2008 1:37 pm
    Food.com Groupie
    Will do girls. icon_wink.gif
    Normandie
    Sat Dec 27, 2008 1:19 pm
    Newbie "Fry Cook" Poster
    She wrote several books before she started producing those little books for Sainsburys.

    I have...
    A Taste of Dreams
    The Book of Puddings, Desserts and Savouries

    Someone gave me both books as a wedding present many years ago and everything I tried a) appealed to my palate and b) worked. JD inspired me to cook. I still have the books and there are still recipes I use - especially her ice cream recipes.

    Both books are long out of print but there are copies available (cheaply) on abebooks.
    snowdon11
    Tue Nov 22, 2011 4:57 pm
    Newbie "Fry Cook" Poster
    I have used the recipie for Christmas pudding from Jocelyn Dimbleby Collection (1986)for the past 25 years this year BUT I have misplaced the book! Would you have the recipe? If so I would be very grateful as it is the BEST. She has a new version but the original had black treacle and brandy! Many thanks
    Zurie
    Thu Nov 24, 2011 1:08 pm
    Forum Host
    Oh wow icon_eek.gif . I've just read your post -- so sorry I'm so late. icon_eek.gif

    I remember that name ... but not much else.

    Let me see if I can find something. I certainly do not have her recipes, but maybe something can be found on the Internet. With great good luck.
    Zurie
    Thu Nov 24, 2011 1:17 pm
    Forum Host
    Here's one recipe from her:

    The Best Christmas Pudding

    From Josceline Dimbleby.

    This is a lighter Christmas pud as I'm not keen on the dense, black ones. I have altered the original recipe by omitting candied peel, which I don't like, and substituting dates and figs. Christmas pudding ought to be figgy anyway icon_smile.gif I have also decreased the quantity of suet as otherwise it comes out rather greasy.

    butter for greasing
    3oz glace cherries
    3oz dried figs
    3oz dates
    12oz raisins, Lexia if you can get them
    6oz sultanas
    6oz currants
    3oz flaked almonds
    8oz fresh white breadcrumbs
    6oz shredded suet
    1 tsp ground cinnamon
    1/4 whole nutmeg, grated
    6 eggs
    150ml stout
    at least 3 tbsp brandy, rum or whisky

    Butter the pudding basins (total of 3 pint capacity) (The plastic ones from Lakeland with lids are perfect).
    Chop up all the fruit.
    Mix all the dry ingredients together in a huge Mason Cash mixing bowl.
    Whisk up the eggs and stir them into the dry mixture.
    Stir in the stout and spirits until you get a dropping consistency.
    Add some more brandy just in case.
    Spoon into the basins, wrap with buttered foil and make handles out of string.
    Steam in a pan of water - 6 hours for a 2-pint basin, 4 hours for a 1-pint basin. Don't forget to top up the pan with hot water. And open the kitchen window.
    Once cooked, leave to cool, change the wrapping and store in a cool, dark place. I have kept mine for over a year.

    To reheat, steam for an hour or so, or microwave (carefully!) or fry slices in butter.
    I serve mine with a mixture of cream and advocaat.
    Zurie
    Thu Nov 24, 2011 1:29 pm
    Forum Host
    Another Joscelyn Christmas pudding. I have no idea of one of these are the one your heart desires! icon_wink.gif


    This recipe from the celebrated food writer is one of the best we've tried – squidgy and rich, plus there's no added sugar, as the sweetness comes from all the fruit.

    Joscelyne Dimbleby's Christmas Pudding:

    PREPARATION TIME 30 MINUTES, PLUS OVERNIGHT SOAKING

    COOKING TIME 5 HOURS

    SERVES 8

    PREPARE AHEAD

    350g (12oz) pitted prunes, chopped
    100g (4oz) crystallised ginger, chopped
    40g (1½oz) walnuts, chopped
    225g (8oz) large raisins
    zest and juice 2 large oranges
    125g (4½oz) fresh brown breadcrumbs
    125g (4½oz) vegetable suet
    1tsp ground cloves
    3 large free-range eggs
    2-3tbsp brandy
    you will need
    1.2-litre (2pt) pudding basin, and aluminium foil

    1 In a large bowl, mix the prunes, ginger, walnuts, raisins, orange zest, breadcrumbs, suet and ground cloves. Whisk the eggs until frothy and slightly thickened and stir into the other ingredients. Stir in the orange juice and brandy and leave to sit overnight in the fridge.

    2 Generously butter the pudding basin. Spoon the pudding mixture into the basin and level the top. Cover with a double layer of buttered aluminium foil, making a pleat in the centre to allow for the pudding to rise. Tie string tightly around the basin rim to secure the foil.

    3 Place in a saucepan with a trivet; pour in enough water to come halfway up the sides of the bowl. Cover with a tight-fitting lid and simmer for 5 hours. If necessary, top up the water during cooking.

    4 Remove the pan from the heat and leave uncovered for 15 minutes before removing the foil and turning out the pudding. If making in advance, let it cool in the basin, then cover well with foil and leave in a cool place until Christmas Day. To reheat the pudding, cover with foil and steam for 1 hour or cover with clingfilm, pierce holes in the top and microwave on high for 5 minutes.

    Per serving 432 calories, 20g fat (9g saturated), 54g carbohydrate
    snowdon11
    Fri Nov 25, 2011 6:00 am
    Newbie "Fry Cook" Poster
    Many thanks for your help re Jocelyn Dimbleby's Christmas pudding. Fortunately I have just found the old book with th lovely recipie. Anyone interested I can send. It really is wonderful. The best and I have made and given a fair amount.!
    Zurie
    Sat Nov 26, 2011 12:58 pm
    Forum Host
    Snowdon11, why don't you post the recipe to this site?

    It will be greatly appreciated, and will then be available to all! icon_biggrin.gif

    If you post it here, in the forum, like I did with 2 of hers, it really goes to waste. We only do that if there are personal requests like yours, and no time to fill in the "post-your-recipe" format. icon_wink.gif

    Just click on "Post your Recipe", and follow the intructions: your intro, the ingredients, the method. Look at the very bottom of this page to click on the link! icon_biggrin.gif
    jilly hawkins
    Fri Mar 29, 2013 2:29 pm
    Newbie "Fry Cook" Poster
    Yes would you please let me have jocelyn dimbleby's 1986 Christmas pudding recipe
    Amberngriffinco
    Sat Mar 30, 2013 11:53 pm
    Food.com Groupie
    is christmas pudding same as an American Fruitcake???
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