[Sca-cooks] a small seige cooking experience

[Kathleen A. Roberts]

--On Thursday, July 29, 2004 3:10 AM -0400 SCAbeathog at cs.com wrote:
> Might you have a recipe you are willing to share?  This sounds delicious!

actually, the oatmeal pudding is incredibly simple.   but with no 
measurements.... born of ingenuity and desperation.   and later found 
almost en toto in an irish cookbook!

take your best breakfast oatmeal recipe and cook it up until it is thick.

add butter (real  butter) and sweeten (honey, sugar, brown sugar, etc) to 
taste but not too sweet

butter a 'mold' (not too complex, a salad bowl works well) and sprinkle it 
with sugar.

then you have two choices:

put all of oatmeal into bowl and chill (works well room temp or a tad warm 
as well)

or

put half of oatmeal into bowl, schmooshing up the sides.   put in 'filling' 
(below) and cover with remaining oatmeal and chill.

unmold when ready, pour sauce over 'pudding'

sauces and fillings can be pretty much anything.  i have used stewed dried 
fruits, stewed fresh fruit.... even candied carrots with coriander seed in 
a seige cooking contest.   any liquid from the fruit can be used for sauce, 
or a pudding sauce, or cream.     a sauce of sugar browned in a pan, 
butter, ginger and irish whiskey is ***verry*** nice with it, filled or not.

it is really economical too, if you use fruit in season.

cailte

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''Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy.''
                                                        W.B. Yeats
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Kathleen Roberts
Administrative Asst. II
UNM Freshman Admissions
505-277-6249