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. YOU can treat your, friends and family to . ' low-calorie traditional festive fare, courtesy of these recipes from Homepride Flour, ri 'a .: ■\ ’


, LIGHTER CHRISTMAS PUDDING M . J. Makes: l.lltr (2pt) pudding Preparation time: 20 minutes


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! .^Cooking time: 4 hours plus 1 to 2 hours ■ .Ingredients,


,


' \ l75g (3oz) Extra Fine plain flour 10ml (2tsp) mixed spice


• 75g(3oz) fresh breadcrumbs , ,v^; • ■ 75g (3oz) muscavado sugar, ■ - , 75g (3oz) butter or margarine, melted ; , - 15ml (Itbsp) ale, stout or milk , Grated zest of one lemon


grated 50g,(2oz) mixed peel 50g (2oz) raisins . - 175g (6oz) currants


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’ 40g (1 l/2oz) flaked almonds . 150g (5oz) eating apples, peeled, cored and


'■


125g (4oz) sultanas, 1. Lightly grease a 1.1 Itr (2pt) pudding


basin and a sheet of greaseproof paper. Cut a piece of foil larger than the top of the basin. Have ready a steamer of boiling water. 2. Sieve.the flour and mixed spice into a


large bowl. ■ 3. Stir in the.remaining ingredients and


mix together for three minutes. 4. Spoon the mixture into the prepared '


basin and smooth the surface. Cover with the greased paper. Add a covering of foil and secure with string. ■ 5. Steam for four hours, taking care to add


more boiling water as necessary. 6. Cool, re-cover with clean greaseproof


paper and store in a cool, dry place. 7. To serve, steam for a further 11/2 to 2 hours. Remove the basin and flamb§ with


bline


F O R B E S B o l ic ito ra


■brandy if desired. Serve with custard, brandy butter or natural y o ^ t . This pudding serves 16. Approximately 180 calories per portion. ' Approximately 5 )i grams of fat per por­


I


Are pleased to , support Clitheroe


^ Round Table CLITHEROE TEL:422025 lERY&FLORlST


|ad, Chatbum M1230


Metons M M


tion; ^ ' V Tip: Using a pressure cooker speeds up the


cooking process. Two-thirds fill a pressure cooker with boiling water. Stand the pudding on a trivet and steam without weights for 20 minutes. Bring to 151b pressure and cook for 11/4 hours. Allow the pressure to reduce slowly. To re-heat, cook at 151b pressure for 15 minutes then reduce the pressure slowly andserve. ■


LIGHTER CHRISTMAS CAKE '125g(4oz)glacS, cherries; rougWy chopped'


Makra: One 18cm (7in Christmas cake) Preparation time: 35 minutes Cooking time: 2 to 2 hours Oven setting: 170C, 325F, Gas 3 • Cake 225g (8oz) self-raising flour 5ml (Itsp) mixed spice 175g (6oz) butter or margarine 175g (6oz) brown muscavado sugar 3 eggs, size 3, beaten 450g (lib) mixed fruit


Grated rind of one lemon r 45ml,(3tbsp) of whisky, sherry or brandy b


■ Decoration ' ' ■ 175g (6oz) almond paste ,


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Icing sugar to dust 15ml (Itbsp) apricot jam, sieved 225g (8oz) ready to use fondant icing 1. Grease and line anl8cm (7in) cake tin. 2. Sieve together the seF-raising flour and


mixed spice into a bowl. 3. In a separate bowl, cream together the butter or rhargarine and sugar until light and


fluffy. 4. Beat in the eggs, a little at a time, adding a spoonful of the flour after each addition of


egg. 5. Fold in the rest of the flour and the


E LITH E 422152


PSE, DAD, WHALLEY 01254825757


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remaining cake ingredients. Mix thoroughly and turn into the prepared tin. 6. Smooth the surface and bake in a pre­


heated oven for 2 to 2 1/2 hours, or until cooked. To test if the cake is cooked push a warm skewer into the middle of the cake, it should come out clean. ■ 7. To decorate the cake, roll the almond


paste on a surface dusted with icing sugar to fit the top of the cake. 8. Brush the top of the cake with apricot


■ jam and cover with the almond paste, v 9. Roll, the fondant icing to the same size.


Brush the almond paste with a little apricot jam, cover with the fondant icing and neaten


'the edge. 10. Tie lengths of red and green ribbon


' This cake will cut into 32 shces. Approximately 202 calories per slice. Approximately six grams of fat per slice.


, LIGHTER SAUSAGE ROLLS


Makes:18 Preparation time: 25 mmutes plus stand-


'ing ■


Cooking time:*20-25 minutes Ovensetting: 200C, 400F, Gas6


■


Ingredients: ■ 225g (8oz) Extra Fine plain flour 125g (4oz) margarine


• 225g (8oz) minced turkey . ■ 85g (3oz) cranberries 3 spring onions, finely chopped. : 30ml (2tbsp) chopped fresh parsley


Salt and pepper Flour, for dusting


Milk, to brush 1. To make the pastry, sieve the Extra Fine


plain flour into a bowl and rub in the mar­ garine until the mbcture resembles fine bread­


crumbs.


2 Stir in enough cold water to give a soft dough. Turn on to a lightly floured surface:


«


arid knead gently until smooth, wrap in foil or clear film and chill for 30 minutes.


■ ■ i 3. In a small bowl, mix together the minced turkey, cranberries, spring onion, chopped,


parsley and seasoning. •• 4. Cut the dough in half and roll each piece,


■ < 5.-Divide the filling in half, form each piece,: intoa sausage shape and putalongthe^centrei oOeach piece of pastry, y ' 6. Cut diagonal strips^into the pastry.dpwn. i:


bri a lightly floured surface to a thin strip.;


each sidebf the fillini keeping them equal ,on\' both sides> Brush with a little milk and criss-,


''?«^a' preheated oven for;20-25 minu^ until gold-,1 ■"en. Cool oriayrirerack.-),’, ' i


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' croK them over the fi ll in gs ' * 7. Ciit into 4cm (1 l/2in) pieces,and lift on ^ to a baking tray Brush with milk and bake in ;


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QUALITY CARPETS AND FLOORING


N E W I N S T O C K !


Here at last the Sllder\ g lid e r you can afford! Save££££££’s from only


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Metal action , sofa bed 1 3 'colours, lOO’s in stock


t, ■ ’ "■ See it, like it,'take it away! Now only £149 DOMESTIC & CONTRACT


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around the cake and add your chosen decora­ tion. •


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PRE CHRISTMAS DELIVERY On any suite from our Showroom ,


‘WHAT'S red, goes down fast at;Christmas and delivers a.;


• powerful kick? No, not Santa coming d ow the chimney, sillyl It is that most festive of .’cocktails,'the Merrydown Red Bullet.


■'. The recipe.was created by the owners of Merrydown |


cider;and remained a closely guarded secret for almost 50 years; But now we can reveal the magic mix - and once you have sampled the Red Bullet you will,realise how Merry­ down deserves its namel


To serve 10 thirsty partygoers, mix: 4 bottles of Merry­ down Vintage Dry; 1 bottle of Gordon's gin; quarter bottle


; of Creme de Cassis (blackcurrant liqueur) • .The trick is to keep everything icy cold. Put the bottles in the freezer two hours before your guests are due to arrive. At the appointed hour, mix the drinks in large jugs topped with plenty of ice. And if you are feeling very generous, give your friends the perfect Christmas gifts by passing on the recipe!


- . . Just a word of warning, though. Merrydown Red Bullet


1^1 ■ ■l*'#* ji -Z


packs a powerful punch so do not offer it to anyone who is. driving. Also, never try using any other cider than Merry­ down Vintage Dry, as Merrydown Vintage is fermented to .Champagne strength, not normal cider strength. It uses only eating' and cooking apples, riot bitter tasting cider applies, and contains no artificial sweeteners or colourings which could affect the taste of the cocktail. Fascinating facts:


' .. - ■ .


• The word cider derives from'the Latin for strong drink. • The first Merrydown Vintage (Jider was ferinented from 450 gallons of Bramley and Clox apple juice produced by


, a 300-year-old oak cider press.. • The Merrydpwn Society at Cambridge was open, to those


who could down three pints of original strength Merry- ■ down Vintage in an hour and walk in a straight line for 20 paces. There is no record of anyone becoming a legiti-


. matememberl •


'When apple juice was added to reduce the alcohol to less


than 15% proof to beat excise duty and make cider more affordable, the label described Vintage Dry as "slightly sparkling" because the carbonation process and secret (jhanipagne yeast recipe was somewhat unreliable! The. teething problems were quickly resolved, but "slightly sparkling" remains on the label 25 years later.


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