GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE
Comforting is the best way to describe this lovely, flavorful bread pudding. And the drizzle of tangy lemon sauce offers a little zing!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 11g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 244mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON SAUCE I
Wonderful dessert sauce. Serve with gingerbread or cake.
Provided by GINGER P
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
- Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g
CHRISTMAS PUDDING SAUCE
This sauce is very tasty and lemony and goes with the "Christmas Carrot Pudding" recipe I received from a good friend of mine Christmas 2007.
Provided by sunnyshine
Categories Dessert
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 7
Steps:
- Mix both sugars and cornstarch in saucepan.
- Add water and stir.
- Add butter and lemon juice.
- Heat and stir until it boils and thickens.
Nutrition Facts : Calories 1272.9, Fat 82.9, SaturatedFat 52.5, Cholesterol 219.6, Sodium 618.5, Carbohydrate 139, Fiber 0.2, Sugar 124, Protein 1
CHRISTMAS PUDDING
I never let a Christmas pass without making this warm, satisfying dessert. The wonderful aroma as it bakes will fill your home...and call your family to the kitchen!-Cathy Herpich, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 10 servings (1-1/4 cups syrup).
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates. , Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted in the center comes out clean, adding water to pan as needed. , Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla. , Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup.
Nutrition Facts : Calories 525 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 151mg sodium, Carbohydrate 89g carbohydrate (64g sugars, Fiber 3g fiber), Protein 8g protein.
CHRISTMAS PUDDING
Provided by Jean F. Tibbetts
Categories dessert
Time 8h20m
Yield 8 - 10 servings
Number Of Ingredients 22
Steps:
- Combine raisins, candied fruit, cherries, apple, carrot, orange and lemon zests, almonds and butter in a large bowl and mix well.
- Combine flour, bread crumbs, sugar, ginger, nutmeg, cloves and salt in a small bowl; stir to mix, and add to fruit mixture.
- Lightly beat eggs with orange and lemon juices and 3 tablespoons Cognac in small bowl. Pour over pudding mixture; blend with fingers.
- Lightly grease a 1-quart pudding basin with vegetable oil and line the bottom with a greased circle of wax paper cut to fit. Pack the pudding mixture into the prepared basin; cover with another fitted and greased wax paper circle. Cover basin with a dampened towel, securing it by tying with kitchen twine.
- Place basin on a rack in a 5-quart saucepan. Add 10 cups water and set over high heat. Bring to boil, cover, reduce heat and simmer 8 hours; add hot water when necessary.
- Remove basin from water and cool to room temperature. Remove the towel and top circle of wax paper. Run sharp knife around inside edge of basin. Invert onto a platter.
- Ignite warm Cognac and pour it over the pudding. As flame dies, top with holly. Serve immediately with Devon cream-yogurt sauce on side.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 25 grams, TransFat 0 grams
LEMON SAUCE
Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1 topping for bread pudding, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
- Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
- Stir in remaining ingredients.
- Keep warm till ready to serve.
GRANDMA'S SUET PUDDING
I have never used this recipe but I recently inherited my grandmother's recipe collection. She cooked desserts for a restaurant in the 30's and later cooked desserts from her home by special requests.
Provided by Susan Rigsby
Categories Desserts Custards and Pudding Recipes
Time 2h10m
Yield 15
Number Of Ingredients 10
Steps:
- Sour the milk by adding the lemon juice.
- In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
- To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 40.6 g, Cholesterol 10.4 mg, Fat 13.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 104.6 mg, Sugar 17.3 g
CHRISTMAS PUDDING AND LEMON SAUCE
Steps:
- Christmas Pudding 1.) Combine carrots potatoes suet, raisins, currants and peel. Measure flour salt soda and spices. Sift over fruit and veggies. Add brown sugar. Add lemon rind and juice. Add eggs and milk. Blend well with spoon. 2.) Spoon into well greased 1 1/2 quart pudding bowl. Cover with greased and creased foil. 3.) Steam for 4 hours (keep adding water as it will steam out. When pudding bowl in pot you must have something protecting it from the bottom of the pot as the bowl might crack). 4.) Day of serving pudding, steam pudding again for a couple of hours. Tip onto serving plate, pour liqueur over and light on fire for oohhhs and aaahhhs! Lemon Sauce 1.) On medium to low heat measure sugar into saucepan. Add eggs and beat by hand with whisk. Add butter lemon juice and rind. Stir in boiling water. 2.) Cook until thick and smooth, stirring with metal whisk. 3.) Serve in pouring container.
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