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Source: (consider it)
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Thread: Christmas Pudding/Cake
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by birdie:
It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it,
What would happen if you turned it upside down and put it back in the oven for a bit? I have no idea if this works, but if the alternative is binning, what's to lose?
Or - since it seems a pity to waste all that dried fruit - retrieve the cooked bits and crumble them. Add some cohesive medium (chocolate? Syrup?) and make into (rather hefty) truffles. Or press it down as the basis of a cheesecake.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Sioni Sais
Shipmate
# 5713
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Posted
We had our "tester" pudding tonight, none of that nonsense about a nominal main course and a very fine pudding it was too.
In six weeks or so the real thing should be really special.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Jigsaw
Shipmate
# 11433
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Posted
quote:
Originally posted by Firenze:
quote:
Originally posted by birdie:
It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it,
What would happen if you turned it upside down and put it back in the oven for a bit? I have no idea if this works, but if the alternative is binning, what's to lose?
If you put the tester all the way to the bottom and it came out clean, I wouldn't worry, I don't think you'll suffer any ill-effects. (disclaimer: I'm not a qualified Environmental Health Officer)
It's not like pastry, where a soggy bottom is a sin against Saint Mary Berry.
Or, if it's aesthetics you're after, just slice the bottom off. Whatever, enjoy!
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You are not alone in this.
Posts: 743 | From: Snorbens, UK | Registered: May 2006
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birdie
fowl
# 2173
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Posted
quote:
Originally posted by Firenze:
quote:
Originally posted by birdie:
It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it,
What would happen if you turned it upside down and put it back in the oven for a bit? I have no idea if this works, but if the alternative is binning, what's to lose?
See, that's what I was thinking about but was wondering if I'd gone a bit nuts... as someone else has now said it out loud I might give it a go. My first step is going to be to trim half an inch off the bottom though, and see if that deals with most of it.
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"Gentlemen, I wash my hands of this weirdness."
Captain Jack Sparrow
Posts: 1290 | From: the edge | Registered: Jan 2002
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Chamois
Shipmate
# 16204
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Posted
quote:
Originally posted by birdie:
It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it, or do I have to chuck it and start again?
This happened to me once. Pop it back in the baking tin and back in the oven on a metal tray. Cover the top with foil so it doesn't dry out too much. Cook on a low heat (Mark 2 to 3 if you use gas). Should be OK.
Good luck!
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The steadfast love of the Lord never ceases
Posts: 978 | From: Hill of roses | Registered: Feb 2011
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Angloid
Shipmate
# 159
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Posted
quote:
Originally posted by Jade Constable:
I too like fruitcake uniced,
I read that last word as an acronym: United Nations Inquiry into Christmas Eating and Drinking?
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Brian: You're all individuals!
Crowd: We're all individuals!
Lone voice: I'm not!
Posts: 12927 | From: The Pool of Life | Registered: May 2001
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Tree Bee
Ship's tiller girl
# 4033
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Posted
quote:
Originally posted by birdie:
Argh! Went to feed the cakes today and noticed that one of them (the one destined for us, not the school fair ![[Roll Eyes]](rolleyes.gif) ) isn't properly cooked at the base.
It was browned nicely on top and a tester came out clean when I baked it, but it just doesn't look done underneath. Is there anything I can do to salvage it, or do I have to chuck it and start again?
The joys of a new oven. Every time I think I've got used to its little ways it pulls something like this on me.
Cut out the uncooked part and fill the hole with marzipan? I know I'd like some of that!
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"Any fool can make something complicated. It takes a genius to make it simple."
— Woody Guthrie
http://saysaysay54.wordpress.com
Posts: 5257 | From: me to you. | Registered: Feb 2003
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Mr Curly
Off to Curly Flat
# 5518
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Posted
We talked about the cake the other day, but there has been no chopping or soaking yet. We use a non-traditional recipe by Charmaine Solomon.
I'm looking forward to the food side of Christmas with a fair amount of dread this year. Having had a heart incident™ this year, there's plenty I should eat less of, regardless of the reflux issues we're trying to get on top of from medications etc.
I do like my Christmas food, esp cake and pudding. And hard sauce (with brandy). Could explain said incident, I suppose.
mr curly
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My Blog - Writing, Film, Other Stuff
Posts: 2645 | From: Curly Flat | Registered: Feb 2004
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Flossymole
Apprentice
# 17339
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Posted
Yes!!! Christmas pud, cake (full-on rich fruit) and lbs of mincemeat coming up, all home-made. ISTM that commercial varieties of baked sludge, masquerading as 'Christmas Fayre' in supermarkets are what put lots of youngsters off these gorgeous treats. When my grandkids (and little friends) get the real things they love 'em. ![[Smile]](smile.gif)
Posts: 43 | From: Derbyshire UK | Registered: Sep 2012
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Jack the Lass
Ship's airhead
# 3415
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Posted
I took the nearly 5-year old cake out of the foil the other day to start feeding it, and it smelt so amazing already I made an executive decision to leave it to its own devices. It was all I could do not to scoff it down on the spot there and then So it's back in the foil and the airtight container, to be opened again on Dec 25th.
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"My body is a temple - it's big and doesn't move." (Jo Brand)
wiblog blipfoto blog
Posts: 5767 | From: the land of the deep-fried Mars Bar | Registered: Oct 2002
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Jane R
Shipmate
# 331
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Posted
quote:
Wait, what? I've heard of apple pie with cheese, but a fruitcake* with cheese?
It's a Yorkshire thing. The cheese must be Wensleydale (though if you're not a purist, something like Caerphilly or mild Cheshire would probably do). The cake should be something like this. If it breaks knives it is overcooked... Perhaps it is an acquired taste: I didn't like it when I was a small child but was forced to eat it if I wanted the icing off the top.
My grandmother used to make rum butter, but she used Demerara sugar rather than icing sugar (is that what you mean by confectioner's sugar?) I've learned something today; I didn't know hard sauce was literally hard! I thought it meant white sauce with some brandy in it, which is what my mother used to put on Christmas pudding.
I always use vegetarian suet in my mincemeat and it seems to keep as well as the other stuff. I found a jar of mincemeat that's about three years old in the back of the cupboard and it still looks OK, so if you don't hear from me for a while you will know I was wrong about the keeping qualities of vegetarian suet...
I've been very restrained this year; one cake and one pudding. We always have far too much food if I make more than that.
Posts: 3958 | From: Jorvik | Registered: May 2001
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