APPLE, PRUNE AND PEACH CHRISTMAS PUDDING
I found this in a supermarket magazine. I fully intended to make this for Christmas, but work and other commitments conspired against me and I haven't made it. My plan when I made it was to change the cup of currants to a cup of cranberries and throw in some slivered almonds as an extra. The grams v's cups mix up is because prunes and peaches come in this size pack.
Provided by JustJanS
Categories Christmas
Time 5h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place dried fruit, sugar, butter, juice and rind in a medium saucepan. Bring to boil stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
- Grease a 6 cup pudding basin and line base with baking paper.Pour over the golden syrup.
- Stir the eggs into the fruit mixture and mix well. Fold through the breadcrumbs and flour.
- Spoon the pudding mixture into prepared basin packing down firmly as you go. Cover the basin with a circle of buttered non-stick baking paper and two circles of foil. Tie securely with kitchen string.
- Stand pudding on a trivet (heatproof raised rack) inside a large saucepan or stockpot. Fill with enough hot water to come 2/3 up the side of basin.
- Cover pot with a lid and simmer for 5 hours, topping up the pot with boiling water as needed. Don't let it boil dry.
- Cool and store in basin in fridge until Christmas.
- To reheat, boil pudding using the method above, for 2 hours. Serve with custard, brandy cream or icecream and decorate with berries.
APPLE AND CARROT CHRISTMAS PUDDING
This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit.
Provided by rosie
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
- Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 43.6 g, Cholesterol 89.1 mg, Fat 12.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 558.1 mg, Sugar 20.6 g
THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING
I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas!
Provided by French Tart
Categories Dessert
Time 10h15m
Yield 2 Large Christmas Puddings, 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
- Work in the breadcrumbs, sugar and softened butter, mixing well.
- Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
- Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
- Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
- Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
- You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
- Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
- Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
- On Christmas day, boil or steam for a further 4 hours.
- To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
- Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
- Each pudding serves 6 to 8 people.
PEACH PRINCESS PUDDING
Make and share this Peach Princess Pudding recipe from Food.com.
Provided by Wrestler
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pour milk over bread cubes.
- Beat egg yolks with 1/2 cup sugar, salt and nutmeg; add lemon rind, juice and melted butter.
- Pour mixture over bread and milk.
- Mix and pour into well-greased 9-x9-x2-inch baking dish.
- Place dish in a pan of hot water.
- Bake at 350 degrees for 45 minutes.
- Beat egg whites with cream of tartar until soft peaks form.
- Add 1/4 cup sugar and beat until stiff.
- Remove pudding from oven and spread meringue on top.
- Place peach halves over meringue, closse to rim.
- Bake at 375 degrees for 15 minutes to brown meringue.
- Serve warm.
- Makes 6 servings.
Nutrition Facts : Calories 272.1, Fat 9.3, SaturatedFat 5, Cholesterol 92.1, Sodium 346.4, Carbohydrate 41.5, Fiber 0.6, Sugar 26.3, Protein 6.6
PRUNE PUDDING
This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.
Provided by Steven Kurutz
Categories custards and puddings, dessert
Time 2h35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
- Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams
EVE'S PUDDING
Here's a little reminder of a delicious British pudding you probably haven't eaten in years
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
- In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.
Nutrition Facts : Calories 607 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium
SHEILA'S PEACH PUDDING
Make and share this Sheila's Peach Pudding recipe from Food.com.
Provided by Allan Rees-Bevan
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees C/350 degrees F/gas 4.
- Put the peaches in a saucepan with the demarara sugar, the vanilla seeds and 4 tablespoons of water.
- Simmer for 5 minutes and then place into a well-greased and lightly-floured ovenproof dish or bowl.
- Beat together the butter, caster sugar and eggs until light and fluffy.
- Add the flour, mix thoroughly and spread over the peaches (leave some peaches peeping through).
- Bake for 45 minutes.
- Remove from oven and serve hot with custard, or something cold like vanilla ice cream or crème fraîche.
Nutrition Facts : Calories 381.8, Fat 18.9, SaturatedFat 11.2, Cholesterol 115, Sodium 407.2, Carbohydrate 50, Fiber 2, Sugar 33.4, Protein 5.2
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