Christmas Pudding Aka Suet Pudding Recipes

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HISTORICAL RECIPE: CHRISTMAS PUDDING



Historical Recipe: Christmas Pudding image

Provided by Andrea Sabean

Time 2h10m

Number Of Ingredients 13

¾ cup softened butter
1 cup brown sugar (I find this very sweet and personally use only ¾ cup)
2 cups raisins
1 cup grated carrot
1 cup peeled and grated potato
1 egg
2 cups flour (this works just as well with gluten-free flour)
1 tsp baking soda
Brown Sugar Sauce
½ cup butter
1 cup brown sugar
1/3 cup milk or cream
1 tsp vanilla

Steps:

  • Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda.
  • Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.
  • Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.
  • The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.
  • Steam the pudding for 2 - 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.
  • Turn the pudding out onto a plate and serve hot with brown sugar sauce.
  • Brown Sugar Sauce Instructions
  • Melt butter in a saucepan. Whisk in brown sugar and continue to stir constantly until boiling. Boil for two minutes. Remove from the heat and whisk in milk and vanilla. Return to the heat and stir constantly until the mixture once again comes to the boil. Thin with more milk or cream if necessary. Serve warm.

CHRISTMAS PUDDING



Christmas Pudding image

Provided by Jean F. Tibbetts

Categories     dessert

Time 8h20m

Yield 8 - 10 servings

Number Of Ingredients 22

1 1/2 cups seeded muscat raisins
1/4 cup coarsely chopped mixed candied fruit
1/4 cup glaceed red cherries
1 medium Granny Smith apple, peeled, cored and coarsely chopped
1 small carrot, grated
2 teaspoons orange zest
1 teaspoon lemon zest
1/4 cup slivered blanched almonds
4 tablespoons unsalted butter, cut into a 1/4-inch dice
1/2 cup whole wheat flour
1 cup bread crumbs
1/4 cup dark brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Generous pinch ground cloves
1/4 teaspoon salt
2 large eggs
2 tablespoons orange juice
1 tablespoon lemon juice
3 tablespoons Cognac, plus 1/4 cup warm Cognac
1 sprig holly Devon cream-yogurt sauce (see recipe)
Devon cream-yogurt sauce

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

GRANDMA'S CHRISTMAS PUDDING



Grandma's Christmas Pudding image

Grandma made this pudding for the holidays. I never cared for it, but my dad loved it! This takes two days, and will tie up your oven for 7-8 hours! NOTE: This uses beef suet as an ingredient. Don't know of any substitute for it.

Provided by Outta Here

Categories     Dessert

Time P20DT8h

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 lbs raisins
1/2 cup almonds, chopped
2 ounces candied citron peel, finely chopped
2 cups apples, finely diced
1 cup brandy
1 1/2 cups dry breadcrumbs
1 cup suet, finely chopped
1/2 cup sugar
1 cup molasses
3 eggs
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons lemon rind, grated

Steps:

  • Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
  • The next day, preheat oven to 300°F.
  • Butter a 2-qt. pudding mold (or souffle dish).
  • Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
  • Place a large roasting pan in oven on center rack. Place mold in pan and fill roasting pan with boiling water, halfway up sides of mold. Steam 7 to 8 hours, adding more water if necessary.
  • To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
  • Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).

Nutrition Facts : Calories 626.7, Fat 23.1, SaturatedFat 10.7, Cholesterol 59.4, Sodium 348.7, Carbohydrate 90.5, Fiber 4.1, Sugar 60.9, Protein 7

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

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

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