Christmas Snow Pudding Recipes

SNOW PUDDING

Steps:

• In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.

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.

SNOWY PUDDING

Steps:

• Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
• In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
• Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

SNOWFLAKE PUDDING

Steps:

• In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

NEW ENGLAND CHRISTMAS PUDDING

Steps:

• Grease a pudding mold well with extra butter and dust with flour. Cover top with large piece of greased foil an fold snugly over sides of mold to keep steam out. Remember to leave some slack in foil because pudding will need room to expand.
• Mix together breadcrumbs, Craisins, molasses and melted butter. Combine baking soda and water and add to crumb mixture; mix well.
• Sift together flour, ginger, cinnamon and salt. Stir into crumb mixture. Pour mixture into greased pudding mold.
• Place mold on rack in steamer or large pot. Add boiling water to halfway up sides of pudding mold. Cover and steam for 2 hours or until firm to touch.

GORDON ELLIOTT CHRISTMAS PUDDING

Steps:

• Grease 3 medium or 2 large basins. Mix together all dry ingredients, reserving 1/4 cup flour. Toss reserved flour with prepared fruit, almonds, and grated carrot. Mix suet through dry ingredients; add fruit and nut mixture. Mix egg, milk, orange and lemon rind and orange juice together. Mix the moist ingredients and dry ingredients together well. Stir in 3 silver coins. Place mixture in basins allowing a little room at top of basin for pudding to swell. Place two thicknesses of foil on top of basins and tie securely. If preferred puddings may be cooked in a prepared pudding cloth. Place puddings in boiling water in large saucepan or boiler and boil steadily for 5 hours for large pudding and 3 hours for small. As water boils away replace with more boiling water. On the day the pudding is to be served, boil for 1 hour more. Serve with ice cream or custard sauce. When serving flame with brandy.;
• Make the milk hot in double saucepan or in a jug standing in a saucepan of boiling water. Beat 1 egg and yolk with 2 teaspoons sugar until well mixed, pour hot milk on, stirring quickly. Return to saucepan or jug, stir with a wooden spoon until it thickens and coats the spoon. Strain at once into a cold basin, add essence when cooled, and pour into a glass dish. Grate a little nutmeg over the top. If you like, whip *egg white stiffly, add 1 teaspoon of castor sugar, and spoon in heaps on top.;

CHRISTMAS SNOW PUDDING

Steps:

• Halve lady fingers lengthwise, dip in sherry and line botttom of 2 (9x13 inch) shallow pyrex casserolesSprinkle gelatin over cold water in small saucepan.
• Place over low heat about 5 minutes until dissolved.
• stirring constantly.
• Beat egg whites until stiff.
• Gradually add sugar Continue to beat until very stiff.
• Fold in gelatin that has been cooled slightly.
• Spread the egg white mixture over the lady fingers.
• Cover with plastic wrap and refrigerate until congealed.
• Cut snow pudding into desired size squares and place on plate.
• Sweeten whipped cream with sugar.
• Ice top and sides of each square with whipped cream.
• Pour CUSTARD SAUCE over each serving and garnish with a cherry on top.
• CUSTARD SAUCE: 6 egg yolks 1 cup sugar 3 cups milk, scalded 1 tsp vanilla 1 Tbsp.
• dry sherry wine Beat egg yolks and sugar together.
• Slowly pour in scalded milk.
• Place in double boiler and cook over simmering water until custard coats a spoon.
• Cool and add vanilla and sherry Refrigerate until serving time.
• makes about 3 1/2 cups sauce.

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.

MARSHMALLOW SNOW PUDDING

Steps:

• Combine marshmallows and milk and microwave or cook on low heat until marshmallows melt. Cool mixture to room temperature.
• Whip the cream with lemon juice and vanilla until soft peaks form.
• Fold in chopped nuts.
• Fold into the marshmallow mixture.
• Pour into greased 8" square cake pan and chill till firm.
• Cut into squares and serve with your favorite fruit.

EGGNOG SNOW PUDDING

Steps:

• Mix gelatin and water in the top of a double boiler over simmering water, stirring frequently until gelatin is dissolved and mixture is warm, 5 to 10 minutes.
• Pour eggnog into a large bowl; gradually stir gelatin mixture into eggnog. Refrigerate eggnog-gelatin mixture until thickened, 2 to 3 hours.
• Beat eggnog mixture with an electric mixer until light and fluffy.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and nutmeg, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into eggnog mixture.
• Pour eggnog pudding into a serving bowl and refrigerate until set, about 1 hour. Spoon pudding into 8 individual serving bowls; add raspberries to each serving.

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.

THE ULTIMATE ENGLISH CHRISTMAS PUDDING

Steps:

• Lightly butter a 1.4-litre (21/2-pint) pudding basin.
• Cut a small square of foil and press into the base of the basin.
• Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
• Add the measured brandy or rum and leave to marinate for about one hour.
• Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
• Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
• Add the dried fruits, apple and liquid and stir well.
• Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
• Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
• Tie securely with string and trim off excess paper and foil with scissors***.
• TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
• TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
• Remove the pudding from the steamer or pan and cool completely.
• Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
• Discard the paper and foil and replace with fresh. Store in a cool, dry place.
• On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
• To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
• Serve with Rum Sauce or Brandy Butter.

AUNT CAROLINE'S CHRISTMAS PUDDING

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.

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.

SLOW COOKER CHRISTMAS PUDDING

Steps:

• Tip the sultanas, raisins, currants and candied peel into the largest bowl you have. Add the apple, citrus zests, orange juice, brandy and stout. Stir everything together, cover with a clean tea towel and leave overnight to soak.
• Add all the remaining ingredients to the bowl along with ½ tsp salt and mix well to combine - don't forget to make a wish! Set the slow cooker to low.
• Butter the pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mixture, pressing it down well, then make a gap in the middle using the back of the spoon. Cover the surface with another circle of baking parchment, then stack a sheet of parchment over a sheet of foil, fold a pleat in the middle and use this to cover the basin. Secure at the rim with kitchen string and add a looped handle. Carefully lower the basin into the slow cooker, then fill with water so it comes halfway up the sides of the basin. Cook for 10 hrs, topping up with water as necessary. Once cooked, remove the basin from the slow cooker and leave to cool completely before storing in a cool, dark place for up to six months.
• On the day you're ready to serve, return the pudding to the slow cooker set to low, and fill with water as before. Reheat for 4 hrs, then turn out onto a serving plate. Warm some triple sec in a small pan over a low heat, drizzle this over the pudding and carefully set alight. Serve with brandy butter or custard.