Atelier culinaire en anglais

FGB Orléans Christmas Pudding

Noêl  approche à grands pas.
Un atelier cuisine a accueilli 7 participants pour la fabrication du "Christmas Pudding".
Tout d'abord studieux pour déchiffrer la recette, puis enjoués durant la conception, nos adhérents ont été reconnaissants  de cette heureuse initiative.
L'organistion de nos encadrants ont permis de retrouver, tout au long de la séquence, une ambiance festive qui réchauffait les coeurs.

 

 

 

 

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Ingredients 

-  200 g  Raisins
- 1 pinch  Salt 
-  450 g  Flour
-  24 g  Fresh baker's yeast, i.e. 1 sachet of 8g dehydrated baker's yeast
-  1/2 cup Powdered sugar is about 100g
-  35 cl Hot milk
-  2 teaspoons Cinnamon
-  1.5 teaspoon Ginger
-  50 g Soft butter
-  1 Egg
-  zest Orange or lemon, or other dried fruit ..
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For the crosses:
-  2 tbsp Flour
--2 tbsp Water

For the icing:
-  1 sheet Food gelatin
-  50 g Granulated sugar
-  3 cl Water

STEP 1
Dissolve the yeast, 2 teaspoons of powdered sugar and hot milk, then let rise for 10 minutes, the time to activate the yeast.

2ND STEP
In a bowl, mix the flour and butter with your fingertips, until you get a mixture that looks like fine crumbs. Add the spices (cinnamon, ginger), the rest of the sugar, the raisins (and the other dried fruits or zest if necessary), and the egg. Mix well. Make a well in the center and gradually incorporate the milk + yeast. You get a sticky dough.

STEP 3
Knead it, by hand, on a floured surface, for several minutes or in a food processor, to obtain an elastic dough that no longer sticks to the fingers.

STEP 4
In a warm place, let the dough rise (in a lightly oiled bowl (using a paper towel) and covered with a clean cloth) for at least 1 hour or until it has doubled. volume.

STEP 5
Divide the dough into 12 balls. Place them in a rectangular baking dish, or baking sheet, covered with baking paper.

STEP 6
Warning ... Do not squeeze the pasta balls against each other, space them a little because they will still inflate to stick to each other on their own. Let rise, covering with a clean cloth, in a warm place for another 30 minutes (the balls should then stick to each other).

STEP 7
Preheat your oven to 200 ° C.

STEP 8
In a bowl, mix the flour and water to obtain a smooth paste (add a little flour if it is too liquid). Using a pastry bag, draw a cross on each ball (parallel to the edge of the dish, one line up and one down ... It's harder to explain than I thought! ).

STEP 9
Bake for 35 minutes, watching the end of cooking.

STEP 10
Brush with a layer of the following icing. To make it (the icing), mix over very low heat and stir the powdered sugar and water. When the sugar is well melted and the syrup is transparent, add a sheet of edible gelatin that you will let soak for 5 to 10 minutes in cold water, as indicated on the package.

STEP 11
Mix well and let cool for two minutes. Using a brush, brush this topping on your hot rolls and serve hot.

A l'occasion des fêtes de noël, nos charmantes adhérentes avaient confectionné elles-mêmes un
Christmas Pudding succulent, avec l'aide de Diana Bailey, remarquable animatrice de cours d'anglais.

Pudding, homemade pastries, teas... et Chants de Noël!