Name: How to Make Fig Pudding The Victorian Way | With Dr Annie Gray and Kathy Hipperson
Uploaded: 2021-11-09T18:40:13.000Z
Duration: 15 min 43 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

mm The way I'm Kathy hip person and I play Avis program for English heritage is Youtube series.

And this is Annie Gray and I'm the consultant on the series.

This is our follow up video to the lemon cheesecakes that we made earlier in the year.

And the most common question we get about the dishes we make.

It's often about the names of the dishes because some of them are rather strange in that the lemon cheesecakes didn't actually have any cheese in.

And this is also known as an apple cheese but it doesn't have any cheese.

So why do we have these strange names of dishes when they don't have the ingredients in them?

Well, in the case of lemon cheesecakes, it's because the lemon cheesecake formed a solid mass a lot like a cheese, which is the same with this, the ghetto upon my favorite recipe, Gateau de pommes or apple cheese.

So this is also known as a gateau de pommes and is in Mrs Crocker's cookbook and we've had a few comments about that.

Have we met some of you have pointed out quite correctly that it is not very good french that Gateau de pommes should in fact be ghetto Open and you're absolutely correct.

The thing is that Avis croak and copied this down from a book by Eliza Acton called modern cookery and Eliza Acton called it get it up on so we had to call it get it on.

So we're going to continue to call it gut it upon because that's the victorian name for it now.

Well these are plum puddings which today would also be known as christmas puddings and the plum cake often today known as christmas cake.

Both of them are called plum for the same reason and that's that plum just meant any form of dried fruit.

So plum pudding is just a dried fruit pudding plum cake.

The same is true of things like plum pottage as well which doesn't have any plums in but does have lots of dried fruit in.

So we're going to continue a little bit with this theme focusing on the plum puddings which also known as christmas pudding, which have also been known as figgy pudding.

Yes, so if you want to add another layer of confusion if you're not confused already, plum pudding without plums in also known as christmas pudding by mrs Crow comes time sometimes known as figgy pudding as you'll hear in the carol, Which one is it?

We wish you a merry christmas Yeah we want some figgy pudding and we want some right now I've always found that really rude.

So we're going to actually make a fig pudding with figs.

But fig pudding has fixed and also is a very nice alternative to plum pudding christmas pudding if you don't like it.

Although why wouldn't you don't know who doesn't like christmas pudding?

So we're gonna start making now our fig pudding with actual figs.

So for this recipe you will need three ounces or 85 g of fresh figs.

Or indeed, dry fixed three ounces or 85 g of breadcrumbs, three ounces or 85 g of caster sugar, a pinch each of ground cinnamon and nutmeg, three tablespoons of brandy or another fortified wine, a quarter of a tablespoon of bicarbonate of soda, 85 g or three ounces of Suitt something to grease your mold.

We used butter and then to serve you might want wine, sauce, cream or custard.

Now, the original recipe is from mrs Avis Crew comes notebook recipe book.

In fact, nearly all of the recipes that we've just shown her in that book.

So you'll also find the christmas pudding or plum pudding with no plums.

And the apple cheese, no cheese also known as Guest upon one of my very favorites.

So here we have the original um big pudding receipt take equal quantities of fig bread crumbs.

Suitt and sugar means all our fine together seasoned with cinnamon, nutmeg and a little brandy put in a pinch of sea soda, bicarbonate soda, butter, a mold and boil it for three hours or more according to size.

So it's a little vague on actual numbers.

You might only want to make a small pudding because we're all having very small gatherings, but if you wanted to make an enormous big pudding, you make an enormous big pudding.

Really all you need to do is to weigh your figs and then weigh everything else in proportion.

But to make it easier for the modern cook in the book, we've put in a modernized version using actual weights and measures.

And for this one we're going to use fresh figs.

Although you don't have to, if you don't want to know, you can use dry figs personally.

I would soak the dried figs either in milk or in brandy or in ginger cordial or something like that just to sort of give them a bit of rehydration.

You could just use hot water to be honest.

But I think fresh figs are more in keeping with mrs craig coming toward the end.

Certainly, yes, fresh figs like this would have been grown by Lord gray bricks, gardeners in the hot houses.

They had hot houses that were heated by hot water pipes and therefore they could grow things out of season.

So, figs, christmas time would be highly likely highly possible.

So when you're having a meal you would have fruit and occasionally maybe vegetables that were grown out of season to show off that you could afford it with this and of course the poor couldn't.

One of the things I've always noticed about victorian christmas menus in particular is there's nearly always asparagus on the table in the middle of december.

Well, no and the Victorians were aware that things out of season didn't necessarily taste as good.

Queen victoria's who was an avid kitchen garden visitor would go down to the kitchen gardens, especially those at Windsor and she'd go round them and she taste the cherries and should have a good look at all of the vegetables.

And she discussed with the head gardener and then she'd write in her journal that she felt the cherries were particularly fine, just right for serving to the ambassador of wherever.

So the Victorians did no things tasted better when they were naturally grown at peak.

But on the other hand, who could resist putting something like a pineapple on the christmas table.

Let's face it a lot of things like fruit and vegetables were cooked anyway so that flavor difference wouldn't have been apparent.

Mrs coconuts cookery because full of ways to transform your fruit and vegetables in interesting and innovative ways of preserving them with Yes, the older preserved pineapples, beautiful little jewels.

So we're going to actually make this fig pudding which has figs in it in our basin, which we've lined with butter already.

But you could mold it moldings very fashionable.

Very popular, such as I've done with my ghetto dope on.

So this has been put in a mold just here and I've also got a quince cheese very similar, ready to turn out that's in a mold just there.

One of the things we used to find when working at Audley End House was that there's a huge dresser that audience house and it's full of beautiful copper mold and people would come in and they go, oh goodness me, wow.

Didn't the Victorians eat a lot of jelly?

And the answer really is well, no, not really because an awful lot of the molds aren't suitable for jelly.

If you've got a mold of the whole in or something, then the jelly is just going to collapse.

Actually, The Victorians would use molds for anything that was Moldable.

No plums, the battered upon a set cream of LeMond savory pudding.

If you can imagine molding it, it would go in a mold.

Now I've just put in here all of the ingredients apart from the Sioux.