Hi Sharon
I'd say about the same as a cup 8 - 10 fluid ounces hic
Do share the recipe when you've tasted it!!
Sue in a freezing foggy East Yorkshire
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If anyone has leftover christmas pudding I have 3 men that can eat it
all year round!!! Please send it!!
Sue in EY
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No advice on the wineglassful except that old recipes were in many ways
less precise.
My mother's recipe calls for Christmas cake, gives exact amounts of eggs,
milk, brandy, which you beat together, and then says add enough of this
mixture to make a dropping consistency on he count of three!!
PS meant to say that my Christmas pud recipe, which I inherited down my
husband's side of the family, measures liquids in gills!
Sue
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My Slow cooking book suggests for Christmas Pudding
To serve 4-6 1 pint basin, High 1 hour, + Low 12-14 hours
To serve 6-8 2 pint basin, High 3 hours + Low 12-18 hours
it also says Pre-heat the slow cooker while preparing the ingredients.
It mentions also recooking on the day, but says reheat on
You can also microwave individual portions and add sauce. Delicious!
Sue babbs
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Sue Babbs wrote You can also microwave individual portions and add sauce.
Delicious!
but why microwave it if you can fry it!
I just got Mrs. Beeton of the shelf and while she gives equivalents for
everything else she doesn't give the measurement for a wine glass, but it
does give the
One gill is also equivalent to one quarter pint or approximately 145
millilitres.
We've had at least 3 of snow this morning between 8.15/.30 and 11.45. I
couldn't see where I had cleared snow from our falls of Thursday and
Friday. I've cleared it again and put out more food for the
The rubber bible failed me. Gills and firkins and whatnot,
but no wineglassfuls. Wilkipedia, much to my surprise,
didn't have a list of volume measures.
After slapping Google around to stop it helpfully
splitting wineglass into wine glass, I found a site that
said four tablespoons and a
Malvary wrote:
I was smiling when I read one of them which has 4 oz of shelled Brazil
nuts.
Interesting that they have to specify 'shelled'.
If you bought 4 oz of Brazil nuts with the shells on, you wouldn't have 4 oz
when they were shelled, so you need to know whether you need shelled or
On 20 Dec 2010, at 02:02, Rick and Sharon Whiteley wrote:
My next problem is how to steam all the b*#+%y puddings. I have a 2 quart, 1
quart, and three small puddings from this recipe .. I don't have that many
suitable saucepans! I'm trying the oven method.
Use the microwave! That's what
Sue Babbs wrote:
PS meant to say that my Christmas pud recipe, which I
inherited down my
husband's side of the family, measures liquids in gills!
So does mine, Sue, and it was my Mum's wartime recipe. It includes grates
carrot, but you'd never know once it's cooked.
Margery.
Sue Babbs wrote:
Do you also have a good recipe for brandy sauce to go with the Christmas
pud? To my M-I-L's mind the main reason I eat Christmas pud is to have the
sauce!
I must have rum sauce with mine, but the recipe will be similar; to make
each quarter-pint (5 fluid ounces, about 145
No problem Sharon, just give the spare ones a good slug of some kind of
spirit (I use brandy) and save for next year, the pudding we are going to be
eating on Christmas Day is one that I made last year. They are actually
nicer when they are a year old, must be the spirit. I just take the old
I'm having a horrific time steaming Christmas puddings. A few weeks ago our
local paper published a Christmas pudding recipe from Mrs. Beeton's book. I
thought it sounded rather nice, not too sweet (has no sugar at all). Well,
today I started to make it. I kept putting the ingredients in a
A modern standard wineglass fill is between 5 and 6 ounces( usually 5) but a
glass filled to the brim is between 8 and 10
Hope that helps somewhat
On 20 Dec 2010, at 02:02, Rick and Sharon Whiteley white...@bcsupernet.com
wrote:
I'm having a horrific time steaming Christmas puddings. A few
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