Christmas Pudding Recipe Recipes Recipe For Shrimp

CHRISTMAS PUDDING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates. , Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted in the center comes out clean, adding water to pan as needed. , Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla. , Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup.

12 EASY CHRISTMAS PUDDING RECIPES - TRADITIONAL ENGLISH PUDDING

Steps:

• Choose any Christmas pudding recipes from the post that you like.
• Click on the link below the photo to get the full recipes and instructions.
• Try the best Christmas pudding recipes and share your photo under my pin on Pinterest!

MOM'S CHRISTMAS PLUM PUDDING

Steps:

• Generously grease a 12-cup steamed pudding mold and its lid.
• Stir together plums, crushed gingersnaps, flour, sugar, milk, butter, eggs, baking powder, salt, cinnamon, and nutmeg for the pudding. Pour into the prepared pudding mold and cover with the lid. Place the mold on a rack in a deep, 8-quart pot. Add boiling water to halfway up the side of the mold, making sure water does not touch the lid.
• Cover the pot and simmer for 3 hours 45 minutes, adding more boiling water, if necessary. Remove the pudding mold from the pot and cool on a wire rack until pudding pulls away from the side of the mold, about 30 minutes.
• While pudding is cooling, combine sugar, half-and-half, butter, brandy, and corn syrup in a small, heavy saucepan. Cook over low heat, stirring occasionally, until butter melts, and sugar dissolves, 3 to 5 minutes.
• Invert pudding onto a platter and serve immediately alongside warm brandy sauce.

FROZEN CHRISTMAS PUDDING

Steps:

• In a medium bowl, combine fruit with fruit juice and spices. Cover, and allow to stand overnight.
• The next day mix together soaked fruits, almonds, cream, and ice cream. Pour mixture into a large mold, and cover with foil. Freeze for at least one week to allow flavour to develop.
• Unmold by quickly dipping into hot water, and inverting onto serving plate.

SIMPLE CHRISTMAS PUDDING

Steps:

• Heavily butter a pudding mold.
• Dust lightly with flour.
• In large bowl, mix together breadcrumbs, Craisins, molasses, and melted butter.
• Dissolve baking soda in boiling water and add to mixture.
• Add apple cider and mix well.
• Sift together dry ingredients and add to mixture.
• Stir to combine.
• Place pudding mixture into mold.
• Top mold with heavily buttered aluminum foil and cover tightly.
• Bear in mind that pudding will expand some as it steams.
• Place mold on rack in a steamer or large pot.
• Add boiling water until the mold is 3/4 of the way submerged.
• Cover and steam for 2 1/2 to 3 1/2 hours.
• Pudding will be firm when done.
• Serve warm with a vanilla sauce or hard sauce.

CHRISTMAS PUDDING

Steps:

• The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
• The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
• To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
• To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.