Adding Molasses for Making Christmas Pudding

Video Transcript

"Hi my name is Brandon Sarkis on behalf of Expert Village.  Today I'm going to show you how to make holiday pudding.  Okay so now you can see that we've got a mixture that looks kind of like, looks like muffin batter actually.  So what we're going to do is we're going to take our molasses now and we're going to add all of that in at once.  And you're going to want to have your spatula around.  And it doesn't matter my spatula has got flour on it already because because it's all the same mixture.  You know, if this were a different ingredient I would most definitely get a different spatula.  But since all that's in there is the, you know all that the spatula's touched is everything that's going to be in the product, or everything is already in the end product it really makes no difference.  So, you want to make sure you get all of your molasses, there we go.  That is all of my molasses.  And now, we're going to raise the bowl back up and slowly stir that in.  And it makes kind of a goopy mess.  And it's going to end up looking like a, kind of like a really dark, thick, runny, like pancake batter almost.  You want it to reach the right texture and consistency.  Let's turn it up a little bit.  Okay now we're going to let this go until there are no lumps in it, which will probably take several minutes.  So I will come back when it's reached that point and we'll move on to our next step then.  Okay so it's been a few minutes.  You can see that we've got no lumps in there to speak of.  So now what we're going to do is, I've already scraped it down too, I'm just going to very slowly add my milk in.  I'm talking like, at a trickle.  And what this is doing is... If you dumped it all in at once you'd have this really loose mixture with a big thick center in it, and by doing it like this, we're adding the milk in and it's actually getting mixed in as it gets poured in.  You know it's not just, you can see how it's starting to be, what I was saying earlier how it's really runny around the edges and thick in the middle.  I'm can just turn my speed up to deal with that, there we go.  You just got to get your milk in there.  Now let's go ahead and dump it all in there at the end.  Alright so there's all your ingredients except for your fruit and nuts at this point which are going to go in absolutely last.  So let's give this, let me give this a couple of minutes at this speed and let's scrape the sides down and we're going to come back and fold the fruits and nuts in and get our pan ready and throw it in the oven.                                  "