Tag Archives: Mr D’s kitchen

OLd English Christmas Pudding

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Old English Christmas Pudding

Learn how to make a traditional Old English Christmas Pudding using a thermal cooker! Join Mr. D in his kitchen as he walks you through this festive recipe step-by-step, from greasing the pudding basin to the final simmer. This energy-saving method ensures a delicious and perfectly cooked pudding for your holiday celebrations.
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Ingredients
  

  •  115 g self-raising flour
  •  115 g raisins
  •  115 g sultanas
  •  115 g breadcrumbs
  •  115 g dark brown sugar
  •  115 g suet - grated vegetable shortening such as Trex, Crisco or Copha is a good substitute
  •  1 large apple peeled cored and chopped
  •  ½ tsp mixed spice
  •  ½ tsp ground cinnamon
  •  ½ tsp grated nutmeg
  •  2 Eggs
  •  1 lemon juice and rind
  •  4 tbsp dark rum
  •  250 ml milk

Instructions
 

  • Grease a 2 pint/1 litre pudding basin
  • Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
  • Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
  • Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
  • Put the mixture into the greased pudding basin.
  • Place a piece of greased, greaseproof paper on top of the mixture.
  • Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
  • Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
  • Once boiling turn down the heat and simmer for 30 minutes with the lid on.
  • Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
  • Once cooked remove the pudding and allow to cool before storing for Christmas.
  • Reheat before eating.

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How to Make Bread in a Thermal cooker

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Doris Grants No Knead Bread

How to make Bread in a Thermal Cooker

Learn how to make Doris Grant's No Knead Loaf from wartime Britain in a thermal cooker, cooked without power! Join Mr D as he demonstrates energy-saving bread baking techniques, creating moist and delicious loaves like gluten-free, seeded rustic, and wholemeal Doris Grant bread. Perfect for modern kitchens and sustainable cooking
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Ingredients
  

  • 250 g seeded wholemeal bread flour
  • 1 tsp salt
  • 5 gm fast-action dried yeast
  • 3/4 tbsp clear honey
  • 175 ml warm water
  • butter or spread to grease the tin

Instructions
 

  • Cut a parchment (baking paper) base lining for the bread tin. Grease the tin, not forgetting the lid. Place the cut out parchment into the base.
  • 2 Sift the flours into a large bowl and reserve the grain - the brown bits that are too big to fit through the sieve.
  • 3 Add the salt and yeast and mix well.
  • 4 Make a hole in the centre and pour in the honey and slightly warmed water.
  • 5 Mix well with a wooden spoon to form a smooth dough.
  • 6 Dust your hands with flour and remove the dough. Shape the dough to fit the greased bread tin and place it in. Dust the top with the grain husks that you sieved earlier.
  • 7 Put the lid on the tin. Place a trivet in the inner pot, add 1 cup of boiling water and put the bread tin on the trivet. Put the inner pot into the insulated outer container and shut the lid.
(If at home you can use the airing cupboard.)
  • 8 Leave for 45 to 50 minutes to rise.
  • 9 Once risen, remove the inner pot from the outer container. Add boiling water until the water comes about 3/4 of the way up the side of the bread tin.
  • 10 Put the inner pot on a heat source and bring gently back to the boil
  • 11 Once boiling turn the heat down and simmer for 15 to 20 minutes with the inner pot lid on.
  • 12 Turm off the heat. Place the inner pot into the insulated outer container, shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  • Once cooked remove the tin from the inner pot, take off the lid, and after a few minutes run a knife carefully around the edge of the bread and tum out onto a rack.

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