Medieval Food - Medieval Diet - Ye Village Idiots Fruits of the Vine
Village Plum Pudding ©
Ye Old Medieval Food Ingredients
- Medieval Pudding Recipe
- 1 Eight-Cup Bowl
- 3 Cups of Cubed White Bread
- 1 Cup of Currants
- 1 Cup of Dark Raisins
- 1 Cup of Golden Raisins
- 1 ½ of Cup Sugar
- 1 Teaspoon of Ground Cinnamon
- 1 Teaspoon of Mace
- ½ Teaspoon of Ground Nutmeg
- ½ Bottle of No Calorie Refrigerated Butter Spray
- 1 Container of Egg Substitute Such as Egg Beaters
- 3 Tablespoons of Rum Extract
- 1 Tablespoon of REAL Vanilla Extract
- ½ Cup of Orange Marmalade
- 1 Eight-Cup Bowl
- Medieval Sauce Recipe
- ½ Carton of Egg Substitute
- 2 Tablespoons of Rum Extract
- ½ Cup of Sugar
- ½ Carton of Egg Substitute
Pulverize bread in food processor. Mix all ingredients. Spray bowl with non-stick spray. Line with waxed paper, then spray top with non-stick spray. Pour in batter & cover with heavy plastic wrap. Pierce plastic with knife or fork to allow steam to escape. (Busy, aren’t we?)
Cook on defrost for half an hour, or low wilt doeth if thy lack a defrost cycle. Cook on high for an additional 5 minutes. Allow pudding to cool & set till it firms up. Unmold & top with sauce.
To make sauce, heat ingredients in pan, continually whipping till frothy. Watch carefully so eggs doeth not cook into eggs rather than sauce.
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