10 Clitheroe Advertiser & Times, Thursday, October 19th, 2006


www.clitheroetoday.co.uk


Clitheroe 422324 (Editoriai), 422323 (Advertising), Burnley 422331 (Classified) Have a Berry Mary Christmas By Carol Driver


Run-up to the festive season starts here...


m


IF a very good friend recommended a recipe for your family Christ­ mas pudding - one that she has made every year and her guests love - you would gratefully try it. After all, the final


course is often the piece de resistance - so it has to be perfect.


1 "When you get to the


end of the meal, people usually just want a lit­ tle. But they expect it and they all love it." Christmas pudding is


l l n ^-i'siieoialisls In Swc ’


. windows doors ''Ifi! & consenialorlBS.'^^ •Allwork ""


w:. guaranteed


• Deal directly with your Installers, no salesmen •: : Involved


' ^ „ _ CarpetMill Padiham -


1 U-sttC- u--,V


Britannia Mill, Lune Street, Padiham 01282 774157


Open Monday - Saturday 9.00am - 5.30pm Huge


discounts on 0 wideTonge


of quality carpets, roil ends and rugs throughout the Store


Gar parks to front and rear


Kiddies play area


• 35 years in the business


; , r Uhitie, Burnley Market Hall ■ .


^Curzon Street, Burnley, Lancashire, BB11 1AZ Tel: 01282 427 779


BOOK EARLY FOR


CHRISTMAS Gift Vouchers Available


h a y l e y l o u i s e photography Lomeshaye Industrial Estate, Nelson Telephone 0 1 2 8 2 6 0 6 06 4 email: info@hayleylouise.co.uk


traditionally made on Stir Up Sunday (last Sunday before Advent) at the end of November. But the ultra-pre­


pared Mary, who will start her pudding at the beginning of December, says you can make it now or, if you must, leave it until the last minute. "It's not the end of


Cooking guru Mary


Berry, who has more than 60 cookery books to her name, says i t would not be Christmas without a proper steamed pud. "Christmas pudding


is pure tradition and everybody would miss it if it wasn't there," she says.


the world - you can do it the day before, but you wouldn't want to," she says. "Everybody wants


the pudding to be dark and it gets dark through long, slow simmering - the longer you do this, the darker it gets. "I think it's better to


do all, or nearly all, the boiling ahead, then cool it and just reheat it on Christmas day." For first-time pud­


ding makers, Mary says her favourite recipe - from her new book, “Mary Berry's Christ­ mas Collection” - is foolproof. "It's very, very simple.


If you follow the recipe, it will be perfect," she says. • Once the pudding is


cooked, it should be stored in a cool, dry place and then steamed or boiled for about an hour before serving with Mary's brandy butter, rum sauce or boozy cream on Christmas Day. "It's a good pudding


to serve th a t all the family are going to 'ooooh and ahhhh' about," she grins.


TOra'ybWTbf-'"' neuLi .a n d u s ^ i le le c tn c a i .q o o c l s


" New Music Department noiv open " : Guitars & Equipment


Lighting EX j DJRecortis & Gear


L !B u u a p s h o p the buy sell & smp it store !


. . 238 Ueds Rddd, Nelson, Lancs BB9 SEN 6 9 0 0 4 8 "Pul. a ( S Z a l i r t


in your life with a ■firo ■from” G ^ ^ ^ ^ r e p I a c l : e s ^


*1*15 I\/lancl-ies*ter Rd, T><*^B son, Lancs. BB9 7HB


_________ C-X\sf< c itio u t o u r -free site sur\/ey) 'Ho! Ho! *Hello youn-g lad y '


Tel: 0*1282 6*1494*1 Fax: 0*1282 6985*1*1 www.colinblalcevFireplaces.co.ulc


6. Remove pud­


ding from steamer or pan and cool com­ pletely. Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed. Discard paper and foil and replace with fresh. Store in a cool, dry place. 7. On Christmas


Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serv­ ing plate. To flame, warm 3-4 table­ spoons brandy or rum in a small pan, pour it over the hot pudding and set light to it. Serve with Rum Sauce, Brandy But­


ter or Boozy Cream. • Continued on next page


Supporting <l>endlesideJIospi£e.....jglderson ^Jloran funeral Serv>ices ~ www.aldersonandhoran.co.uk


50ml (2fl oz) brandy


or rum, plus extra for feeding and flaming; lOOg (4oz) light mus­


flour; 1 level tsp ground


covado sugar; two eggs; lOOg (4oz) self-raising


mixed spice; . 40g (IVaoz) fresh


CHRISTMAS PUDDING (serves 8-10)


Ingredients 75g (3oz) butter, soft­


ened, plus extra for greasing: 450g (lib) dried fruit


(use a mixture of sul­ tanas, raisins and snipped apricots); 1 small cooking apple,


peeled, cored and roughly chopped (about 175g/6oz); finely grated rind and juice of 1 orange;


shelled almonds, rough­ ly chopped.


Method Lightly butter a 1.4-


litre (2‘/2-pint) pudding basin. Cut a small square of foil and press into the base of the basin. 1. Measure the sul­


tanas, raisins, apricots and apple into a bowl with the orange juice. Add the measured brandy or rum and leave to marinate for about one hour. 2. Put the measured butter, sugar and grated orange rind into a large bowl and cream togeth­ er with a wooden spoon or a hand-held electric whisk until light and fluffy. Gradually beat in the


eggs, adding a little flour if the mixture starts to curdle. 3. Sift together the


white breadcrumbs; 40g (1 'A oz) whole


S ^ t r a S : ^ ’s t o n E a t s


flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts. Add the dried fruits, apple and liquid and stir well. 4. Spoon into the pre­


pared pudding basin,' pressing the mixture


'<k:' ib -


down, and level the top with the back of a spoon. Cover the pud­ ding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off excess paper and foil with scissors.


Clitheroe 422324 (Editorial), 422323 (Advertising), Burniey 422331 (Classified)


TIPS ■ I t is quite useful to use a see-


through bowl for the pudding as you can then check the colour as it is cooking. B Any leftover Christmas pudding


can be wrapped in foil and reheated in a medium oven for about 30 min­ utes. B Make and cook the pudding 6-8


weeks before Christmas. As it does take a fair time to steam, make things easier for yourself by prepar­ ing the pudding up to the end of stage four the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas.


BRANDY BUTTER (serves 8-12)


Ingredients


pudding in the top of a steamer filled with sim­ mering water, cover with a lid and steam for about eight hours, top­ ping up the water as necessary. To boil the pudding, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to


5. To steam, put the


this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid,


bring the water back to the boil, then simmer for about seven hours,


until the pudding is a glorious deep brown colour, topping up the water as neces­ sary.


lOOg (4 oz) unsalted butter, soft­ ened;


225g (8oz) icing sugar, sieved; 3-5 tbsp brandy or Cognac.


Method Measure the butter into a bowl.


Beat well with a wooden spoon until soft - or, for speed, use an electric hand whisk or processor. Beat in the sieved icing sugar until smooth, then add brandy or Cognac to taste. Spoon into a serving dish, cover and keep in the fridge.


TIPS B If you are niaking brandy but­


ter in the processor, you don't need to sieve the icing sugar. Just mix the butter and sugar, then add the brandy at the end. B If you use hard butter, then you


can use more brandy, although you must use a processor. But if you are over generous with the brandy, the mixture will curdle: simply beat in more sieved icing sugar, and it will come smooth again. B Brandy butter keeps for up to


www.clitheroetoday.co.uk


two weeks in the fridge. I t also freezes. Spoon into a freezerproof container and freeze for up to one month. Thaw overnight at cool room temperature.


RUM SAUCE (serves 8)


75g (3oz) butter; 40g (1 ‘A oz) plain flour; 900ml (1 'A pints) milk; 50g (2oz) caster sugar; 4-6 tbsp rum.


Ingredients Method Melt the butter in a small pan,


then stir in the flour. Gradually add the milk, stirring constantly. Bring to the boil. Stir in the sugar and simmer very


gently for about two minutes, stir­ ring occasionally.


Add the rum to taste, pour into a


warmed serving jug and serve hot with the Christmas pudding.


BLUE Tree Entertainment is hoping to capitalise on the huge popularity of pub quizzes by launching a pub quiz and alcoholic drink pack so that the nation's favourite pub pas­ time can be enjoyed at home •with friends and family this Christmas. I t will hit the shelves at


more than 900 stores of Tesco and Sainsbury's this month and will cost £10. Blue Tree's Traditional Pub Quiz pack features a quizmas­


THE Mencap Christmas cata­ logue has hundreds of exciting and innovative gift ideas for all the family. Mencap is the only charity


which showcases the artistic talents of adults and children with a learning disability by offering Christmas cards and gifts directly designed by them. Orders can be placed on­ line or over the phone - 0870 112 5379 or www.mencap- shop.co.uk Jo Williams, Mencap's chief executive, said: "There are 200 babies born each week with a learning disability. The money raised from the Mencap cata­ logue will help us to fight for the rights of people with a learning disability throughout their entire lives." - Specialised Gifts Mencap's Icons of England


postcard calendar 2007 . (£3.99). Each month repre­ sents a different English icon chosen and beautifully illus­ trated by schoolchildren with a learning disability. The images can be'detached and sent as postcards, ranging in design from a cup of tea to Blackpool Tower. Exclusively designed Men­


cap Christmas cards featuring the Jolly Snowmen (£3 for a pack of 10 cards) and the Jour­ ney of the Kings (£4.50 for a


Clitheroe Advertiser&Times, Thursday, October 19th, 2006 11


If you prefer brandy sauce, add brandy instead of rum.


BOOZY CREAM (serves 8)


Ingredients


sugar; l-3tbsp liqueur of choice


Method Whip the cream with the sugar to


form soft peaks. Fold in your chosen booze to taste: one tablespoon is good, two tablespoons even better, and three tablespoons - wow! If you are using an orange-based


liqueur, then add the finely grated rind of an orange to the cream for extra flavour. Prepare up to four hours ahead, and keep covered in the fridge. • Mary Berry's Christmas Collec­


tion is published by Headline, priced £20.


A pub quiz CD that is just like the real thing...


ter on audio CD, two quizzes and all the necessary quiz sheets. The first round of drinks has been provided, with a premium wine and beer selection. Each quiz is played as a gripping five-round com­ petition. Benjamin Bolt of Blue Tree


said "Each quiz includes the traditional range of specialist questions on topics such as sport and entertainment as well as general knowledge. The use of audio means we've been


Make it Mencap’s year


pack of 10). These two images were winners in Mencap's Christmas card competition. Mencap Notelets (£3.49 per


pack).Ten notecards in two flower designs drawn by artists with a learning disability. The catalogue has more


than 26 packs of cards and six pages of gift wrap, covering all tastes from traditional reli­ gious motifs through to the more contemporary designs. For game lovers


Puzzelmania (£5.99) is the


Su Doku noteblock that has 24 puzzels, blank grids and create your own puzzle spaces. For those 'remember when'


moments over the Christmas lunch there is the board game Reminiscing (£19.99). This will test your memory of the last 40 years.


For food lovers Want to be a retro diva in


the kitchen? Then the Andy Warhol inspired Apron. (£14.99), Oven Mitts (£11.99) and Tea Towels (£11.99 for two) featuring the Campbell's soup tin are for you. For the gourmet fish fiend


there is the seafood special Fish Cook Set (£25.99). Com­ prising oven-to-table dish packed neatly with olive oil and an aromatic selection of dried herbs.


Virginia Recliner Suite Rocker/Recliner £459


2 Seat Reclining Sofa 3 Seat Reclining Sofa JE74R


Open Monday-Saturday 9-5 , ' Just off Junction 13, M65


For a brochure, call 01282 612367 • or visit our website:


www.heMonsfurnishings.co.uk


Title .............. Surname....... Addre.ss........


able to include mystery sound and music questions as well. There's something for every­ one - we've even got the first round of drinks in!" Martin Goldman, the


sound engineer who produced the CD, added: "To fully recre­ ate the pub environment we've recorded pub sound effects such as clinking glasses, fruit machines paying out and even the sound of some old boy with a hacking smoker's cough!"


Heatons Furnishings Ltd Scotland. Roaci, Nelson


Tel: 0 1 2 8 2 6 1 2 3 6 7


% Stress.Free Home Improvement O e a te your perfect spot to relax and have fun with family and friends. An Emerald Spa naturally makes the conversation flow and tiie laughter bubble up. Enjoy. I t ’s all possible with Emerald Spas.


" V./ EM E F IW _ Dopos


300ml ( 'A pint) double cream; 25g (loz) caster sugar or icing


^ l I w > a n t f o r C hristm as is:^..(XM, ^


, .. ,


■ ” ■/ • 1 /


. V v


1 want for Christmas zs.l..... Competition ^


Simply collect 10 tokens from our 12 week^ : '^'<>--ii;^


x:Christmas Campaign to win one o f these fantastic prizeWi 24" Widescreen TV/ -


SH


0RK5 H0T£L


IRE'i'HO exclusive evening meal TELS W'in one of:


for two at the Oaks Hotel S i


J'


• An Aromatherapy full hody massage' • A Reflexology IVeatment • An Evening Makeup Makeover


No.7 Gift Box^'^Gift Voucher- First Name.............. Date of Birth... 14 DAY EXPRESS DELIVERY Please send your entry to: Display Manager, East Lancashire


Postcode....................... email...................................................... Daytime Tel.................................. Mobile.....................................


newspapers. Bull Street, Burnley, BBl 1 IDP, by December 22nd. East Lancashire Newspapers Ltd is a member of the Johnston------------------- Press Group pic. Johnston Press itself, or via its agents, will use your information to contact you by mail, email, phone or SMS to let you know about our, or our business partners’, products, services and special ofTers. By supplying your email address and phone numbers, you agree that we may contact you by these methods for marketing. If you do not wish to receive infonnaiion from us please tick this box □, or from our business partners please tick this box □. For quality and training purpo.scs, we may monitor communications.


I TOKEM cw


Supporting $endlesideJIo'spice.....Jilderson '^jforan Mineral SenH^ fgi, www.aldersonan(dhoran.co.uk


; Chiistmas ; ! Competition!


I


East Lancashire ' N


sp.ijxm Ltd •


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33