Christmas Pud Chocolate Coins Recipes

AUNT CAROLINE'S CHRISTMAS PUDDING

Aunt Caroline's Christmas Pudding image

My Aunt Caroline's classic Christmas Pudding recipe that is a wonderful Christmas tradition. Excellent served with sauce and ice cream!

Provided by Don

Categories Desserts Custards and Pudding Recipes

Time 3h45m

Yield 8

Number Of Ingredients 21

Ingredients

1 cup ground beef suet
1 cup brown sugar
1 cup grated carrots
1 cup grated raw potatoes
1 egg
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons buttermilk
½ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup black raisins
½ cup dried currants
½ cup candied cherries
½ cup candied mixed fruit peel
½ cup brown sugar
1 tablespoon all-purpose flour
1 pinch salt
1 cup water

Steps:

In a large bowl, mix together the suet and 1 cup brown sugar until smooth. Stir in the carrot, potato, egg, salt and vanilla. Mix in enough buttermilk to make a loose batter. Sift 1/2 cup of flour, baking soda, cinnamon, cloves and nutmeg into a separate bowl. Stir into the carrot mixture just until blended. Fold in the raisins, currants, cherries and mixed fruit.
Grease the inside of two wide mouth pint jars. Divide the mixture evenly between the two jars filling about 3/4 full. Cover with lids, but only screw the rings on enough so they don't fall off. The cake will need to expand while cooking. Place a rack or trivet in the bottom of a large pot to keep the jars off of the bottom. Fill the pot with enough water to come halfway up the sides of the jars. Cover the pot with a lid and bring the water to a boil.
Steam the pudding for 3 hours. Carefully remove the jars and adjust the lids and screw on the rings. Allow to cool to room temperature. The lids should snap down to seal as they cool. Allow the pudding to age for a few weeks before serving.
Before serving, make the sauce: In a small saucepan, stir together 1/2 cup brown sugar, salt and 1 tablespoon of flour until there are no lumps. Stir in the water and bring to a boil. Simmer over medium heat until thickened, about 5 minutes.
Serve the pudding warm, or slice and fry in butter before spooning the sauce over the top.

Nutrition Facts : Calories 569.7 calories, Carbohydrate 86.1 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 13.4 g, Sodium 494.7 mg, Sugar 58.8 g

CHRISTMAS PUD CHOCOLATE COINS

Christmas pud chocolate coins image

Make these Christmas pud chocolate coins as after-dinner treats or stocking fillers. With dark and white chocolate and glacé cherries, they're easy to make

Provided by Rob Grand-Hart

Time 12m

Number Of Ingredients 4

Ingredients

200g dark chocolate (or milk if you prefer), chopped
100g white chocolate, chopped
1 cocktail stick
6 glacé cherries, cut into small pieces (or use festive sprinkles)

Steps:

Line a baking sheet or tray with baking parchment. Trace 10-12 circles onto the parchment using a 5cm biscuit cutter or cup, then flip the parchment over.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl isn't touching the water. Or, melt in 20-second bursts in the microwave. Remove from the heat and leave to cool slightly.
Spoon the dark chocolate into the circle templates and smooth flat with the back of the spoon. Each circle should be about 5mm thick. Leave to cool completely.
Melt the white chocolate in the same way as you did the dark and leave to cool slightly. Dot teaspoons of the white chocolate over the top half of the dark chocolate circles. Use a cocktail stick to help it cover the top half of the circle, then gently push it towards the middle to create 'drips'.
Decorate with two or three pieces of glacé cherry at the top. Leave to cool. Will keep for a week in an airtight container in a cool place.

Nutrition Facts : Calories 146 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

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