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24 September 2014
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Bill's Recipes


Sofia Craxton's recipes from Wednesday 9th November 2005

Try Pumpkin pudding, Pan de Muerto (Bread of the Dead) and Mexican Hot Chocolate to celebrate the Mexican Day of the Dead (Dia de los Muertos).

Day of the Dead / Dia de los Muertos

Pumpkin pudding

1 medium/large pumpkin about 3.5 kg.
1 kg. dark brown sugar
2 whole cinnamon sticks and 7 whole cloves.
½ lt water

Cut the pumpkin in large pieces, leaving the seeds.  Do not peel.
In a large pan heat the water and add the pumpkin, the brown sugar, the cinnamon and the cloves.
Cover and cook the pumpkin on low heat. Stir from time to time so it doesn't stick to the bottom of the pan.
It is ready when it feels soft and slightly mushy
Brown some sesame seeds and sprinkle onto the pudding.
Serve warm with milk.

Pan de Muerto  (Bread of the Dead)

Makes 2 breads

¾  cup lukewarm water
2 tablespoons powdered yeast
4 ½ cups flour
¾ cup  plus 2 tablespoons of sugar
1 teaspoons salt
3 eggs
1 cup of vegetable oil
1 tablespoon orange peel
1 teaspoon vanilla

In a bowl, mix the water and the yeast, stir making sure the yeast disperses well.
Put the flour in the kitchen aid bowl.
Add the water and yeast mixture
Add the sugar, salt, eggs, oil, orange peel and vanilla

Mix with the flat spatula of a kitchen aid for about 5 minutes.  You will obtain a greasy mix.  Otherwise mix very thoroughly with hands until you obtain a greasy mix.
Place this mix in a deep bowl and cover with cling film.  Leave in a warm place overnight until it doubles in volume
Take the mixture from the bowl and place on a surface, cut in half and take out about 1/3 of each half.
Shape the larger bits into two balls and place on an oiled baking tray.
Take a little dough from the other smaller bits, these can be turned into large ropes that are going to be cut in half and placed on top of the bread in the shape of a cross.  The little bit left will go on top of the bread.
Brush with milk and sprinkle some sugar on the breads
Bake in the oven at 160 degrees (fan assisted oven) for 20 minutes, then reduce to 140 degrees (fan assisted oven) for 20 minutes and then reduce to 120 degrees (fan assisted oven) for another 20 minutes

Leave to cool down, it should sound hollow when baked, if not carry on baking for a little longer until thoroughly baked.

Mexican Hot Chocolate

2 teaspoons good-quality ground cocoa
1 teaspoon sugar, plus extra to taste
¼ teaspoon ground cinnamon
½ teaspoon ground almonds.  You can add more if you want a thicker texture
250 ml milk

Make the chocolate mix by putting all the ingredients, except the milk, together in an empty, clean glass jar.  Shake until completely combined.

Heat the milk in a pan and add the chocolate mix.  Bring to the boil and reduce the heat.

Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the mil.  Serve hot.

last updated: 09/11/05
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