lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Syrup Cake
Ingredients:
- 225 butter
- 225 light muscovado sugar
- 1 orange, zest of
- 4 eggs
- 150 maple syrup
- 350 self-raising flour
- 2 baking powder
- 1/2 ground ginger
- 50 pecans
- 450 maple syrup
- 3 orange, zest of
- 1
Instructions:
1. You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
2. Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
3. Whip the cream until it just holds its shape and then fold in the maple syrup.
4. Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator.
Title: Chocolate Rum Dessert
Ingredients:
- 6 eggs
- 3 light rum
- 2 ground nutmeg
- 1/4 chocolate curls
- 1/4
Instructions:
1. Melt the chocolate in a double boiler over gently boiling water.
2. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
3. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
4. Remove from heat and add the rum, almond extract and nutmeg.
5. Beat the egg white until stiff peaks form.
6. Gently fold into the chocolate mixture.
7. Spoon into stemmed glasses or demitasse cups and chill.
8. When ready to serve, top with whipped cream and garnish with chocolate curls.
Title: Weight Watchers Classic Sugar Cookies - Points = 1
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 ground nutmeg
- 1/4 butter
- 1/4 granulated sugar
- 1 vanilla extract
- 1 egg
- 1 skim milk
- 1/2 all-purpose flour
- 1
- 1/3
Instructions:
1. Preheat oven to 350ºF.
2. In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.
3. Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg.
4. Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined into cheese mixture.
5. Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days.
6. Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter, cut cookies out of dough and place on ungreased baking sheets. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used — recipe will make approximately 45 cookies.
7. Sprinkle cookies with colored sugar and bake until edges just start to turn golden, about 10 to 12 minutes. Remove cookies to wire racks and cool completely. Yields 1 cookie per serving.
Title: CheeseCake Dip
Ingredients:
- 1 cream cheese
- 2 sugar
- 2 lemon juice
- 1 Cool Whip
- berries
- graham crackers
Instructions:
1. In large mixer bowl beat cream cheese, sugar and lemon juice with an electric mixer on medium speed until combined.
2. Add dessert topping.
3. Beat until fluffy.
4. Garnish with berries and grated lemon peel (optional) if desired.
5. Serve with fresh fruit, graham crackers or cookies.
Title: Flaky Ricotta Pastries
Ingredients:
- 1 water
- 1/2 ricotta cheese
- 1 salt
- 1/2 confectioners' sugar
- 1/2 semolina
- 1 flour
- 2 flour
- 6 butter
- 2 cinnamon
- 1
- 3
- 1
Instructions:
1. Bring the water to a boil, add a pinch of salt and pour in the semolina, stirring so as not to form lumps.
2. Cook, stirring for about 8 mins., stirring constantly. Let cool.
3. Make a Fontana with the flour. Put half of the butter, a pinch of salt and as much water as necessary to knead the dough to a smooth and elastic consistency. Wrap the dough in a towel and let rest for an hour.
4. Sift the ricotta; mix with the semolina, 6 tbs. sugar, a pinch of cinnamon and the candied peel.
5. Roll out the pastry with a rolling pin to obtain a 25x18-in. rectangle, 1/16-in. thick. Cut the pastry vertically into 4 strips and place one on top of the other, brushing each one with melted butter. Let rest for half an hour, and then roll up the stack of dough.
6. Slice the roll into 10 equal pieces with a very sharp, floured knife. Place the pieces on the pastry board and roll them gently with the rolling pin, first vertically, in an upward direction, and then in a downwards direction, to give them an oval shape.
7. Turn the ovals over, place a bit of ricotta filling in the middle of each one, brush the edges with egg yolk, then fold the dough over and press to seal.
8. Brush the sfogliatelle with melted strutto and place on a paper greased with butter. Bake in a pre-heated oven at 425ºF for 20 minutes
9. Remove from the oven. Brush with melted butter again, lower the temperature to 350ºF and bake for another 20 minutes
10. Let cool, sprinkle with confectioner's sugar and serve.
11. That's it!
Title: Nick's Pizzelle Cookies
Ingredients:
- 3 eggs
- 3 sugar
- 3 anise seed
- 1 flour
- 1
Instructions:
1. Mix the eggs, sugar, oil and anise seed together.
2. Slowly mix in the flour a little at a time.
3. The batter should not be too thick.
4. You may not use the full cup of flour.
5. At this point you may also add a little brandy if you like, I don't.
6. Slowly drop about a teaspoon full on to a hot Pizzelle iron until lightly brown on both sides.
7. Cool and enjoy.
Title: Salty-Sweet Butter Pecan Cookies
Ingredients:
- 1 1/3 pecan halves
- 2/3 light brown sugar
- 2/3 granulated sugar
- 1/2 butter
- 1/2 vegetable shortening
- 1/2 salt
- 1/2 baking soda
- 1 vanilla extract
- 2 vinegar
- 3/4 egg
- 1 all-purpose flour
- 1 granulated sugar
- 2 salt
- 1 1/3
- 1/3
- 1 - 1 1/4
Instructions:
1. Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
2. Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
3. In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
4. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
5. Mix in the flour, then the chips and toasted nuts.
6. If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
7. Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
8. Bake the cookies for 10 to 11 minutes — 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
Title: Chocolate Seduction Pie
Ingredients:
- 1 sweet butter
- 8 half-and-half cream
- 5 sugar
- 1/2 eggs
- 1/4 vanilla
- 4
- 1
- 1/2
Instructions:
1. Turn oven on 350°F.
2. Parbake the pie crust for 10 minutes.
3. Melt the butter and chocolate together in microwave, no more than 50 seconds at a time and stir until no chunks are left, its smooth.
4. whisk in sugar and half & half until the sugar is almost dissolved.
5. Whisk in the eggs, yolk, and vanilla.
6. Pour into the pie shell and place in the oven.
7. Bake the pie for 10-15 minutes and rotate, bake another 10-15 minutes. When pie is puffed, crusted over and set in the middle remove from the oven and cool to room temperature.
8. Top with a raspberry sauce and creme fraiche if you like.
Title: Perfectly Pecan Praline Cookies
Ingredients:
- 1/3 sugar
- 2 water
- 1 pecans
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 4 white chocolate
Instructions:
1. Preheat oven to 350 degrees F.
2. Praline:.
3. In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
4. Cookies:.
5. In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
6. Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
7. While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
Title: Babka, Cinnamon (Low Sugar, Low Carbohydrate)
Ingredients:
- 1 sugar
- 1/4 warm water
- 2 1/4 dry yeast
- 1 water
- 2 canola oil
- 3 all-purpose flour
- 3 Splenda granular
- 1/2 salt
- 1/2 eggs
- 2 apple
- 3/4 - 1 cinnamon
- 2 Splenda granular
- 1/3
- 1
Instructions:
1. Put sugar and yeast in 1/4 cup of warm water and set aside for 10 minutes or so.
2. Heat 1 cup water in the microwave 1 minute. Add oil to water and maple flavoring.
3. Put flour, sugar, salt into the processor. While machine is running, add eggs, water-oil and yeast mixture and run for 1-1/2 minutes. The dough is quite sticky and moist. Add apples and process just to mix.
4. Pour and spread 1/2 of the dough into a sprayed 10" ring-form, bundt or springform. I used a 10" angel food pan with the loose bottom. Put half of the cinnamon- Splenda-cocoa mix on the dough. Put the rest of the dough on by spoonfuls and spread carefully. Top with the rest of the cinnamon-Splenda-cocoa mixture.
5. Cover and let rise until it fills the pan. Maybe 1-1/12 hours. It rises faster than if it had lots of sugar in it.
6. Bake in a 350 degree oven 45-50 minutes, until it is golden. Let cool in the pan 20 minutes and then promptly remove. The bottom can get soggy if you leave it in too long.
7. Cool completely and serve. This cake freezes well.
Title: One of a Kind, Grandma's Choc Chip Cookies
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla essence
- 1 3/4 self raising flour
- 200 salt
- 1
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Grease 2 40cm x 30cm baking trays with oil spray.
3. Cream butter until close to white. Add caster and brown sugar and beat until light and fluffy.
4. Gradually add egg and vanilla essence. Beat well.
5. Fold in sifted flour, chocolate chips and salt; combine.
6. Pinch off tablespoons of mixture and place on greased trays.
7. Bake for 15 minutes or until firm.
8. Cool on wire rack and place in airtight container.
Title: Banana-Raisin Nut Coffee Loaf
Ingredients:
- 1 1/2 butter
- 2 brown sugar
- 4 eggs
- 3 vanilla
- 1/2 orange, rind of
- 1 bananas
- 2 brewed coffee
- 1 flour
- 4 salt
- 1 baking soda
- 1/2 baking powder
- 3 nutmeg
- 1/2 cinnamon
- 2 raisins
- 1 walnuts
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease two 8 x 4-inch loaf pans.
3. In a bowl beat melted butter with brown sugar for 2 minutes (or until no sugar granules remain).
4. Add in eggs, vanilla, almond extract and the rind from 1 orange.
5. Mash 2 cups bananas in 1 cup brewed coffee; add to the creamed mixture; mix to combine.
6. In a small bowl mix together flour with, baking soda, baking powder, nutmeg and cinnamon; add to the creamed mixture and stir with wooden spoon until just combined (do not overmix!).
7. Add in raisins and nuts; mix lightly until combined.
8. Divide the mixture between the two pans.
9. Bake for about 40-50 minutes or until loaves test done.
Title: Char's Banana Cake
Ingredients:
- 4 all-purpose flour
- 1 1/2 sugar
- 2 baking powder
- 2 baking soda
- 2 salt
- 2 vanilla
- 4 bananas
- 1 1/2 eggs
- 6
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 16 1/2 x 12 3/8 inches pan.
3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
4. Add vanilla to mashed bananas.
5. Add to flour mix.
6. Add each egg separately.
7. Add oil.
8. Do not over mix.
9. Pour into prepared pan.
10. Bake at 350 degrees F for 50 minutes, or until a toothpick inserted into the cake comes out clean.
Title: Mocha Pecan Pie
Ingredients:
- 1 instant espresso powder
- 3 unsalted butter
- 2 heavy cream
- 3 sugar
- 1 light corn syrup
- 1 eggs
- 1 vanilla extract
- 3 salt
- 2 pecans
- 1/4
- 1 1/2
Instructions:
1. In a large mixing bowl, combine the cocoa, coffee, butter, and cream; whisk to blend.
2. Add in the sugar, corn syrup, eggs, vanilla, and salt.
3. Whisk to combine and until smooth.
4. Stir in pecans; pour mixture into cooled pie shell.
5. Gently rake a fork through the filling to distribute the nuts evenly.
6. Place pie on the center oven rack; bake at 350° for 30 minutes.
7. Rotate pie 180°; continue to bake until the filling has puffed around the edge and the middle is set--to check, give the pie a quick little nudge; the filling should not move in waves below the crusty surface.
8. Transfer pie to a wire rack and let cool thoroughly.
9. Can be served at room temperature but the texture is better if the pie is loosely covered with foil and refrigerated 1 hour before serving.
Title: Blueberry Pound Cake
Ingredients:
- 2 1/4 sugar
- 1/2 butter
- 4 cream cheese
- 3 vanilla
- 1 lemon zest
- 4 eggs
- 3 flour
- 2 blueberries
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 lemon yogurt
- 1/2 powdered sugar
- 1 fresh lemon juice
Instructions:
1. Set oven to 350 degrees.
2. Grease a 10-inch tube pan.
3. In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
4. Add in the eggs one at a time beating well after each addition.
5. Remove 2 tablespoons of flour from the 3 cups flour.
6. In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
7. In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
8. Fold in the blueberries.
9. Transfer the mixture to prepared tube pan.
10. Bake for about 65-70 minutes, or until the cake tests done.
11. Cool cake in pan for about 10 minutes, then remove from pan.
12. In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.
Title: Vanilla By the Pound Cake
Ingredients:
- 2 all-purpose flour
- 1 cake flour
- 3 cake flour
- 1/4 baking powder
- 1/4 baking soda
- 3/4 salt
- 3/4 nutmeg
- 1 1/2 unsalted butter
- 2 3/4 sugar
- 2 sugar
- 1 vanilla bean
- 2 vanilla extract
- 1 vanilla beans
- 5 vanilla bean
- 2 eggs
- 2 sour cream
- 1 cream of tartar
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. Prep an 18 cup, 10" (10 to 10 1/2 inches across the top, height 4 1/2 inches).
3. A Bundt pan is not big enough.
4. Grease& flour the pan, tap out any excess.
5. Set aside.
6. Sift the all-purpose and cake flours, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper twice.
7. In a bowl with an electric mixer on medium speed, beat the butter for 4 to 5 minutes.
8. Add the sugar in 4 additions, beating for 1 minute after each addition.
9. Gradually add the vanilla seeds, extract and paste, if using, and beat until combined.
10. Add the whole eggs, 1 at a time, and beat for 30 seconds after each addition.
11. Add the 2 egg yolks and beat for 30 seconds.
12. Reduce the speed to low and alternately add the sifted flour mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the flour mixture.
13. Occasionally scrape the sides of the bowl to keep the batter even-textured.
14. GENTLY fold beaten whites into the batter until thoroughly incorporated.
15. Scrape the batter into the prepared baking pan and bake in the preheated oven for 60 to 70 minutes, until a tester inserted in the center comes out clean.
16. Transfer the pan to a wire rack to cool for 15 minutes.
17. Carefully invert the cake onto a greased wire rack and remove the pan.
18. Grease the first rack and invert the cake again onto it (it'll be right side up) Set aside to cool completely.
19. Before serving, sift confectioners' sugar over the top of the cake.
20. *Nielsen-MasseyVanilla's Madagascar Bourbon Pure Vanilla Bean Paste is a combination of vanilla and vanilla bean seeds.
Title: Grasshopper Pudding Pie
Ingredients:
- 17 -18 butter
- 9 instant pudding mix
- 3 nonfat milk
- 1 chocolate curls
- 1 1/2
- 1
- 2 -3
- 1/4
Instructions:
1. Combine the crushed cookie crumbs and butter, and evenly spread in a 9-inch pie plate to form the crust. Be sure to spread some up the sides.
2. Beat pudding mix and milk in large bowl with a whisk for 2 minutes.
3. Stir in the whipped topping, coarsely chopped cookies, food coloring, and peppermint extract (if using).
4. Spoon into crust.
5. Refrigerate or freeze 2 hours, or until firm. If freezing, let the pie sit out 10 minutes before serving.
Title: Peppermint Stars
Ingredients:
- 2 vanilla
- 1/2 cream of tartar
- 1/4 sugar
- 1/2
- 1/4
Instructions:
1. Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes.
2. Line two large cookie sheets with brown paper or foil, set aside.
3. Add vanilla and cream of tartar to egg whites.
4. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl).
5. Gradually add sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form (tips stand straight) and sugar dissolves. Quickly beat in peppermint extract. Tint pink with several drops of red food coloring, if desired.
6. Using a pastry tube with a large star decorating tip, pipe cookies onto prepared cookie sheets (form cookies about 1-1/2 inches in diameter).
7. Bake in a 300 degree F oven for 15 minutes. Turn off oven and let cookies dry in oven with door closed about 30 minutes.
8. Remove from cookie sheets.
9. Cover and store in a dry place. Makes 45 cookies.
Title: Chocolate Dipped Apricots (South Beach/Phase 3)
Ingredients:
- 1/2 bittersweet chocolate
- 6 pistachios
- 1/4
Instructions:
1. Microwave the chocolate in a microwaveable bowl on high for 2 minutes, stirring after 1 minute.
2. Stir until completely melted.
3. Dip the apricots halfway into the chocolate.
4. Let the excess chocolate drip off.
5. Place the apricots onto waxed paper.
6. Sprinkle the pistachios over the chocolate-covered portions of the apricots.
7. Place in the refrigerator until the chocolate is set.
Title: Candy Bar Croissant
Ingredients:
- 1 butter
- 1 egg
- 1
- 2
Instructions:
1. Unroll crescents and separate into triangles.
2. Brush with butter.
3. Arrange candy pieces evenly over the triangles.
4. Roll up from wide end. Place point side down on a greased baking sheet. Curve the ends slightly.
5. Brush with egg and sprinkle with almonds.
6. Bake at 375° for 11-13 minutes until golden brown.
7. Cool on wire racks.
8. Enjoy and smile LOL.
Title: Cop Cakes
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 2 eggs
- 1 low-fat vanilla yogurt
- 2/3 brown sugar
- 4 vanilla
- 1 butter
- 1/4 granulated sugar
- 1/8 dark brown sugar
- 1/8 cinnamon
- 1 butter
- 1/2 powdered sugar
- 2 1/2 instant coffee granules
- 1 Kahlua
- 1/4
- 1
Instructions:
1. To make cupcakes:
2. Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
3. Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.
4. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
5. While the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. Combine sugar and cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.
6. To make buttercream:
7. Beat butter, powdered sugar and cocoa at medium speed until fluffy.
8. Microwave whipping cream until warm (do not boil), about 15-20 secs. Stir together warm cream and coffee granules until dissolved; cool. Slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth. You may not use all of the coffee/cream mixture, just use what you need until you get the consistency you like.
Title: The Old Manor House Traditional Victorian Christmas Pudding
Ingredients:
- 1 raisins
- 8 currants
- 8 sultanas
- 2 prunes
- 2 nutmeg
- 2 ground mixed spice
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 soft brown sugar
- 2 butter
- 1/4 eggs
- 12 brandy
- 4 rum
- 1 stout beer
- 6
- 4
- 8
Instructions:
1. Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
2. Work in the breadcrumbs, sugar and softened butter, mixing well.
3. Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
4. Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
5. Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
6. Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
7. You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
8. Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
9. Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
10. On Christmas day, boil or steam for a further 4 hours.
11. To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
12. Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
13. Each pudding serves 6 to 8 people.