Page 13 - The Wave Holistic and Metaphysical Journal Sept/Oct 2016

11. Keep an eye on the water level. Don’t let it drop below half way down the side of the mold.
12. To unmold the pudding, remove the pudding mold from the water bath, remove the lid from the mold, and allow it to cool for about 10 - 15 minutes. It may be necessary to run a knife around the edge of the pudding to loosen it from the mold. Put a serving plate on top of the mold and turn the mold upside down. Tap the mold with a butter knife to knock the pudding loose. Leave the mold upside down on the plate until the pudding loosens from the mold and falls onto the plate. Be patient. Rushing the process will cause the pudding to crack apart.
13. Sprinkle whole pudding with powdered sugar, trim with holly.
Serve warm or room temperature with Hard Sauce.
TIPS FOR A BEAUTIFUL PUDDING
• Suet may be purchased from a real butcher shop. Try to buy it ground so you can save the trouble of chopping it up yourself.
• It is essential that water not get on top of the pudding as it steams, or else the bottom will be mushy when it is plated. The mushy part doesn’t taste as good and it causes the pudding to look lopsided. Best to cut the mushy part off and re-plate the rest of the pudding, if possible.
• To preserve, cover with cheesecloth and soak with rum and store in cool dry place. Will preserve for several months and up to a year.
Hard Sauce
1. Beat one egg into 4 cups powdered sugar.
2. Beat in t taBlespoon Butter.
4. whip 1 pint whipping cream and fold into egg/sugar/
Butter mixture.
5. Keep in refrigerated
Vegan Mince Pie
This heavenly Mince Pie recipe comes to us courtesy of America’s Test Kitchen. It is based on the traditional Mince Meat pie, but is completely vegan and loses nothing in the translation. Serve warm or cold, with whipped cream, Hard Sauce, or non-dairy ice cream.
Filling Ingredients
• 3 large Granny Smith apples, peeled, cored, and cut into 1/4” dice
• 3 large Macintosh apples, peeled, cored, and cut into 1/4” dice
• 1 cup golden raisins
• 1 cup currants
• 3/4 cup packed brown sugar, or 1/2 cup honey
• 8 tablespoons unsalted butter, or Earth Balance
spread
• 1/4 cup diced candied orange peel
• Grated zest and juice of one lemon
• Grated zest and juice of one orange
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 cups apple cider, plus more if necessary
• 1/3 cup rum or brandy
Method
1. Place all ingredients except rum and 1/2 cup cider in large, heavy Saucepan, set over medium-low heat. Bring to a boil and simmer gently, stirring occasionally to prevent scorching, until mixture thickens and dark- ens in color, about 3 hours, adding more cider as necessary to prevent scorching.
2. Continue cooking, stirring every minute or two, until mixture has jam- like consistency, about 20 minutes.
3. Stir in remaining rum and 1/2 cup apple cider, and cook until liquid in pan is thick and syrupy, about 10 minutes. Cool mixture.
4. Make a recipe of Homemade Pie Crust, (see Sept/Oct issue, available online for a great vegan, trans fat free pie crust recipe). Roll out half the dough and place the crust in a large pie plate. Spoon the mince filling into the shell. Roll out rest of dough and top the pie with the crust.
5. Bake at 400 degrees until the crust is light golden brown, about 25 minutes. Rotate the pie and reduce oven temperature to 350 degrees.
6. Continue to bake until juices bubble and crust is deep golden brown, about 35 minutes. Transfer pie to wire rack and allow to cool slightly before serving.
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