Christmas Pudding And Lemon Sauce Recipes

LEMON SAUCE

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.

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE

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.

SISTER LEMON'S INEXPENSIVE CHRISTMAS PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
• Bring water, brown sugar, and 1/4 cup butter to a boil in saucepan until the sugar dissolves and the mixture is syrup-like; reduce heat to low and keep warm.
• Beat 2 tablespoons butter and white sugar together with an electric mixer in a large bowl until smooth.
• Sift flour, baking soda, salt, nutmeg, and cinnamon together in a separate bowl; add gradually to the butter mixture alternately with the milk, beating to integrate each addition before adding the next until you have a moist batter. Fold raisins and walnuts into the batter; pour into prepared baking dish. Drizzle the syrup over the batter.
• Bake in preheated oven until firm, 40 to 45 minutes.

CHRISTMAS PUDDING SAUCE

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.

LEMON SNOW PUDDING

Steps:

• In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

LEMON SAUCE I

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.

LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE

Steps:

• Make snow pudding:
• Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
• Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
• Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
• Make custard while snow pudding sets:
• Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
• Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
• Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
• Assemble dessert:
• Spoon snow pudding into glasses or bowls and top with custard sauce.

CHRISTMAS PUDDING

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.