FLAMING CHRISTMAS PUDDING
My mother made her Christmas puddings in late October along with her fruitcake (I know, I know -- Fruitcake? LOL) Making this and eating it reminds me of her and all the wonderful Christmas memories she made for me as a child.
Provided by Chris Reynolds
Categories Dessert
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- In large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves. Mix well.
- With rotary beater, beat eggs until foamy. Stir in milk, 6 tbsp cognac, and wine.
- With rubber scraper, fold egg mixture into fruit mixture until well combined.
- Turn batter into a well-greased 2-quart steam pudding mold with a tight-fitting cover.
- Place mold on a trivet in a large kettle. Pour in enough boiling water to come halfway up the side of the mold. Cover the kettle.
- Steam pudding for four hours. The water in the kettle should boil gently; add more water as needed.
- Remove pudding to wire rack and cool 5 minutes. Invert on serving plate; lift off mold.
- In a small saucepan, warm rest of cognac slightly. Ignite and pour, blazing, over the pudding. Serve with Vanilla Hard Sauce.
- To make hard sauce, beat all ingredients together until smooth. Refrigerate until ready to serve.
Nutrition Facts : Calories 515.9, Fat 23.4, SaturatedFat 12.9, Cholesterol 103.1, Sodium 268.8, Carbohydrate 70.5, Fiber 2.8, Sugar 51.1, Protein 6.1
APRICOT PUDDING
Provided by Meredith Etherington-Smith
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
- While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
- When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram
APRICOT STEAMED PUDDING
Provided by Barbara Kafka
Categories weekday, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a 1 1/2-quart glass or ceramic souffle dish, stir together the apricots, 1 cup water and 1/2 cup sugar. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 7 minutes. Prick plastic wrap to release steam.
- Remove from oven, and uncover. Scrape mixture into a blender, and puree. Scrape down sides of blender. Add lemon juice, and blend until smooth. Put puree into a medium bowl, and let stand 15 minutes or until cool.
- Place a 2-quart souffle dish on parchment paper. Lightly trace around the base with a pencil. Cut out the paper disk just inside the pencil marking. Grease the dish and both sides of the paper using 1 tablespoon of the butter.
- Place the remaining sugar and butter in the work bowl of a food processor, and process until smooth. With processor running, add the eggs one at a time to combine. Add the apricot puree, and process until completely incorporated.
- Return apricot mixture to the bowl, and gently fold in the bread crumbs until well combined. Pour the mixture into the prepared souffle dish. To remove the air bubbles, firmly rap dish on counter. Cover tightly with microwave plastic wrap. Cook 12 minutes. Prick plastic to release steam.
- Remove from the oven, and uncover. Cover with a heavy plate, and let stand for 15 minutes. Unmold; remove parchment paper, let cool about 5 minutes and serve.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 219 milligrams, Sugar 35 grams, TransFat 1 gram
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