CHRISTMAS MESS
Take the classic summer Eton mess combo of cream and meringue and give it a festive twist with frozen mixed berries, cinnamon and blackcurrant liqueur
Provided by Caroline Hire - Food writer
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 8
Steps:
- In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.
- Whip the double cream and Greek yogurt until just holding it's shape, ripple through the lemon curd. Break the meringue nests into a glass bowl, or 8 individual glasses. Spoon over half the cream, then half the berries. Repeat with the remaining cream and berries. Serve immediately.
Nutrition Facts : Calories 556 calories, Fat 45.9 grams fat, SaturatedFat 28.5 grams saturated fat, Carbohydrate 30.1 grams carbohydrates, Sugar 28.9 grams sugar, Fiber 2 grams fiber, Protein 5.4 grams protein, Sodium 0.2 milligram of sodium
CHRISTMAS PUDDING MESS
A festive twist on the summer dessert Eton Mess
Provided by therealheidi
Time 15m
Yield Makes Glasses
Number Of Ingredients 0
Steps:
- Break up the last of the Christmas pudding in a small pan on a low heat. Add the rum and the golden syrup to warm through until hot.
- In the meantime whip your double cream and vanilla until soft and thick. Break up your shortbread fingers into little crumbly pieces.
- To construct take 4 tumbler glasses and fill. Start with a layer of hot pudding at the base followed by shortbread pieces topped with whipped cream, then repeat again to the top of the glass.
THE QUEEN'S CHRISTMAS PUDDING
Even if you don't like dried fruit, you'll agree this Christmas pudding is special and delicious. There's no sugar added, and no spices, either-it's perfect as is! Serve with vanilla ice cream, heavy cream, or crème anglaise.
Provided by Chef John
Categories Custards and Puddings
Time 12h55m
Yield 8
Number Of Ingredients 18
Steps:
- Select a heat-proof bowl of any size or shape and generously grease with butter.
- Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
- Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
- Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
- Place in the refrigerator, 8 hours to overnight.
- Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
- Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
- Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
- Brush maple syrup over top. Cut and serve immediately.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 101 g, Cholesterol 82.7 mg, Fat 33.9 g, Fiber 9.8 g, Protein 9 g, SaturatedFat 14.1 g, Sodium 216.5 mg
STEAMED CHRISTMAS PUDDING
The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.
Provided by Leeza
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
- In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
- Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
- Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
- Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 65.1 g, Cholesterol 105 mg, Fat 23.4 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 14.2 g, Sodium 497.9 mg, Sugar 43.7 g
AUNT CAROLINE'S CHRISTMAS PUDDING
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
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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