Презентация, доклад по английскому языку на тему Christmas pudding (6 класс)

couple of months up to Christmas that it has had time to be insisted and ripen. After a holiday it can be stored in cool seat some more months, one step at a time getting more and more refined taste. But even during preparation it gets really divine aroma! On competition ' New Year's tastes of a planet '

black — 250 g
Raisin (black - 250г. And light - 250г.) — 500 g
Bread (crumbs) — 250 g
Sugar — 250 g
Oil creamy — 125 g
Candied fruits (mixture) — 125 g
Cherries (glazed) — 100 g
Almonds — 200 g
Carrots (small, crude) — 1

— 150 ml
Lemon (dried peel) and Orange (dried peel)
Salt (pinch)
Cardamom — 1 teaspoon
Vanillin
Nut muscat (ground) — 0,5 teaspoon
Dried apricots (or prunes, or both that and another) — 250 g

carefully to wash up and allow for water to flow down. To rub a dried peel of one lemon and one orange, to grind nuts, an apple and carrots to rub on a fine grater. In some recipes I met addition of juice of one lemon. By and large, small deviations in structure of products aside your preferences are quite admissible.

crushed candied fruits, nuts, dried apricots, a dried peel, the cherries, the polished apple and carrots. Carefully to mix the spoon. Then to add sugar, a pinch of salt, an egg, a flour, the crumbs, the softened oil, cognac, fragrant spices. At this stage it is better to mix all handsIt will be carefully necessary to cover the form in which to prepare a pudding oil. In an ideal it there should be glass a form, but I have such is not present, therefore I have taken a metal bowl:-) All ' a dough ' to shift in the form, gently, but densely enough trampling down a hand.
To put the form on a water bath. For this purpose to place it in a saucepan of greater volume but so that the small bowl did not concern a bottom of a saucepan. For this purpose I used wine proflanks on which the bowl hung as on . To pour in water in an interval between a bowl and a saucepan..

cover densely, or properly to turn a foil that water and cognac were not evaporated from a pudding. A saucepan to put on fire, to allow water to begin to boil.
To lower fire and on small fire to prepare for a pudding four hours.
It is very important to track a water level in the big saucepan, constantly adding it. I added water seven times for four hours. Later specified time to remove a pudding from a steam bath, to cover with a plate and accurately to turn.

сognac and to burn. It is possible to use and other alcoholic drink, it is important that in it was not less than fifty degrees of spirit.

christmas symbol of Britain there will be not out of place a small ornament: sheets and berries - the integral attribute of English Christmas:-) The English christmas pudding borrows a place of honour not only in the British cookery, but also in history of empire as a whole. This dessert was a symbol of power of the Great Britain ' above which never the sun ' came. Components for this holiday entertainment came on kitchens of Englishmen from all corners of empire

to it.