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Archive for November, 2009


Christmas pudding

My first encounter with Caribbean Christmas Pudding was over 20 years ago at a friend Christmas Dinner Party. One bite of this lumpy, sweet bread, with a dab of Brandy butter, and I was sold. Why Caribbean Christmas pudding isn’t more widely known I have no idea; it’s one of my favorite desserts of all time, and a traditional Caribbean Christmas classic.

Caribbean Christmas Pudding Recipe Ingredients:

  • ½ lb raisins
  • ½ lb currants
  • ½ lb prunes (cut)
  • ½ lb mixed peel
  • ¼ lb flour
  • 1 gill milk
  • ½ lb sugar
  • 6 ozs. cherries
  • ½ lb butter
  • 2 gills brandy
  • 6 eggs
  • ½ lb white bread crumbs
  • 1 teaspoon baking powder
  • 1/8 cup orange juice
  • 1 teaspoon almond essence
  • 2 ozs. ground cashew nuts
  • 6 ozs. ground almonds
  • 2 teaspoon vanilla essence
  • 1 teaspoon each of nutmeg, cinnamon, lemon rind, and orange rind.

How to make Caribbean Christmas Pudding:

Pour mixture into pudding bowl(s) which have been well greased and lined with grease proof paper. Cover with grease proof paper and seal bowls tightly to prevent water from getting in. Tie each bowl with a towel and place in pan of boiling water to steam for about 2-3 hours. Cover pan while pudding is being steamed, as this quickens cooking process. Keep replenishing water in pan, level should be kept up to 2/3 of pudding bowl.

To test if pudding is done, remove from pan and insert knife into pudding. If done, knife will come out clean. When done remove top grease proof paper and allow cooling. Remove pudding from bowl, wipe bowl dry. Wrap pudding in new grease proof paper and then in foil, replace in bowl. Tie bowl with dry towel and put in cool place until required.

To serve, re-heat and serve with hard sauce or brandy butter.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Caribbean Black fruitcake

Caribbean Black Cake, also known as Fruitcake or Black Cake at Christmas time has become a holiday tradition in the Caribbean. It’s one of those cakes that you either love or hate.

But if you’re like me,”A Fruitcake Lover”, Christmas will not be the same without a few slices of Caribbean Christmas Cake together with a large glass of sorrel juice.

BTW: If you’re planning on making a fruitcake for this Holiday Season, you should off already have your fruits soaking in (red) wine. If not, I’m afraid your fruit will not have that rich wine-like flavor.

Nevertheless, we are curious to hear how your fruitcake(s) turned out. Tell us in the comments.

Ingredients:

  • 1 lb. prunes
  • 1 lb. currants
  • 1 lb. raisins
  • 1/2 lb. mixed peel
  • 1 doz. eggs
  • 2 teaspoons almond essence
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground clove
  • 1 lb. cherries (quartered)
  • 1 lb. flour
  • 1 lb. brown sugar
  • 1 lb. butter
  • 4 teaspoons vanilla essence
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon grated lemon rind
  • 2-3 bottles red wine

How to Make Caribbean Black Cake

Mince together prunes, currants and raisins after having removed seeds. (It is always better to buy the seedless ones.) Pour into bottle and cover with wine. Soak for several weeks or months.

Mix cream sugar and butter until light and fluffy. Break eggs in butter mixture (no need to beat the eggs) and mix thoroughly. Add soaked fruits, but not too much wine, and mix well. Add mixed peel and cherries which have been floured lightly. Add essences and spices and mix well again. Stir in flour and when all is mixed, you may add some of the wine from the soaked fruit. Add brown food colouring to make cake as dark as desired. Pour mixture in well greased and lined (with grease proof paper) cake tins and bake in pre-heated oven at 300F. This will take over an hour, but check by inserting sharp knife in cake, which is good when knife comes out clean.

Allow to cool, and when just barely warm soak very generously with red wine or sherry. You will probably get two cakes, and if necessary the recipe may be halved.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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chocolate fudge

Here in the Caribbean, Chocolate Fudge Recipes are to die for. Here is a quick and easy recipe to make chocolate fudge. Make this easy fudge for any occasion. Note: You will need a candy thermometer to make this fudge.

Photo via rustbeltradical.wordpress.com

Chocolate Fudge Recipe Ingredients:

  • Chocolate Fudge
  • 2 cups brown sugar
  • 2 tablespoons cocoa powder
  • ½ cup milk
  • 1 teaspoon vanilla essence
  • ½ cup roasted nuts (optional)
  • 2 tablespoons butter

How to make Chocolate Fudge:

Dissolve sugar in milk in a saucepan. Add cocoa mixed with a little water to form paste. Place over medium heat and bring to a boil stirring all the time. When boiling, reduce heat and cook until mixture will form a ball when tested in water. Remove from heat add essence, nuts and butter. Beat lightly until mixture begins to form sugar at the side of the pan. Pour into greased dish about 2″ deep. Allow to cool and when just barely warm cut into squares.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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