Volete fare una bella figura alla prossima festa di Natale ed esercitare il vostro inglese? Vi presentiamo una tra le ricette natalizie che fa proprio al caso vostro!
Il Figgy Pudding è un dolce tradizionale che ha origini medioevali la cui forma ricorda vagamente quella del panettone nostrano. Al suo interno è possibile trovare un po’ di tutto: frutta secca e disidratata, spezie (cannella, noce moscata, zenzero e chiodi di garofano), melassa, brandy, birra scura e qualsiasi altra bevanda alcolica che ne permetta la conservazione.
Si mangia caldo, con custard (simile alla crema pasticciera), panna o brandy butter (crema al brandy). Di seguito la ricetta per fare un buonissimo pudding inglese!
Figgy Pudding with Hard Sauce
INGREDIENTS
– 160 gr sifted flour
– 1 teaspoon baking soda
– 1⁄4 teaspoon salt
– 1⁄2 teaspoon cinnamon
– 1⁄2 teaspoon cloves
– 115 gr finely chopped walnuts
– 115 gr finely chopped pecans
– 225 gr candied mixed fruits
– 1 teaspoon baking soda
– 1⁄4 teaspoon salt
– 1⁄2 teaspoon cinnamon
– 1⁄2 teaspoon cloves
– 115 gr finely chopped walnuts
– 115 gr finely chopped pecans
– 225 gr candied mixed fruits
– 1⁄2 teaspoon allspice
– 1⁄2 teaspoon ginger- 1⁄2 teaspoon allspice
– 1⁄2 teaspoon ginger
– 15 gr margarine
– 180 gr brown sugar
– 2 eggs
– 150 gr finely chopped dried figs
– 130 gr grated carrots
– 180gr grated raw potatoes
– 1⁄2 teaspoon ginger- 1⁄2 teaspoon allspice
– 1⁄2 teaspoon ginger
– 15 gr margarine
– 180 gr brown sugar
– 2 eggs
– 150 gr finely chopped dried figs
– 130 gr grated carrots
– 180gr grated raw potatoes
INGREDIENTS FOR HARD SAUCE
– 30 gr butter
– 3 tablespoons cream (heated)
– 1 teaspoon vanilla extract
– 1⁄2 teaspoon lemon extract
– 220 gr confectioners’ sugar
– 3 tablespoons cream (heated)
– 1 teaspoon vanilla extract
– 1⁄2 teaspoon lemon extract
– 220 gr confectioners’ sugar
METHOD
* Sift together the flour, baking soda, salt, and spices. Add finely chopped nuts and candied
fruits. In another bowl, blend the margarine, brown sugar and eggs, and then stir into dry
ingredients. Add the figs, carrots, and potatoes and stir until thoroughly mixed.
* Pour mixture into a greased 11⁄2-litre mould. Fill two-thirds full and cover with a lid or foil. Place on a trivet or rack in a large pan with an inch of boiling water in it. Cover lightly and
steam for 2 hours, adding additional water as it boils away.
* To make hard sauce: mix ingredients and beat until very creamy. Chill. Serve over the hot
pudding.
* Serves 6 to 8
——————————
figgy – ai fichi
cloves – chiodi di garofano
allspice – pepe della Giamaica
sift – setacciare
blend – amalgamare
stir – mescolare
mould – stampo
steam – cuocere a bagnomaria
beat – sbattere
