COUNTRY SPICE PUDDING
I love making this when I want a warm, spicy dessert. It bakes into a cake with sauce underneath. The best part is that there's only one bowl to wash afterwards! This is from the Victorian Epicure Recipe Book - Volume 1.
Provided by CountryMama
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Butter a 10 cup (2.5 L) casserole dish.
- Combine all dry pudding ingredients in a large bowl.
- Add raisins, then stir in milk and vanilla.
- Pour into casserole.
- Sauce: Reuse mixing bowl (no need to wash).
- Mix brown sugar, spices, vanilla, butter, and boiling water.
- Pour over pudding in casserole dish.
- DO NOT STIR.
- Bake, uncovered, in centre of oven for 30-35 minutes.
- Let stand 10 minutes before serving to thicken sauce slightly.
Nutrition Facts : Calories 292.1, Fat 6.6, SaturatedFat 4, Cholesterol 17.4, Sodium 228.1, Carbohydrate 57.6, Fiber 1.2, Sugar 41.3, Protein 2.6
CHRISTMAS PUDDING WITH CITRUS & SPICE
A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal
Provided by Sara Buenfeld
Time 6h30m
Number Of Ingredients 17
Steps:
- Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.
- Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don't forget to make a wish!
- Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.
- Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.
- To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.
- On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).
Nutrition Facts : Calories 596 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 69 grams sugar, Protein 7 grams protein, Sodium 0.89 milligram of sodium
MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE
The aromatic scent of holidays and Mum's home baking, mixed spice is an essential jar on the spice rack. Mixed spice is a blend of sweet spices traditionally used in English cooking to provide a warming backnote. This typically English spice mixture can be purchased ready-mixed, but I prefer to make my own, as I find it difficult to find in France and I have my own special blend. It is essential for fruit cakes, Christmas plum pudding, mincemeat and hot cross buns; mixed spice is also a great addition to other fruity desserts such as apple & fruit pies, crumbles and compotes. Try it in cream cheese desserts, pickles, chutneys and mulled wine too. Make it up and buy the spices needed in small quantities, as the mixture soon loses its full rich flavour. Allspice, cinnamon, cloves, nutmeg and ginger are the usual blend of spices, but I sometimes like to add a few ground cardamom seeds as well as some ground coriander seeds. This spice mixture makes an unusual and attractive gift - tie a ribbon around the neck of the jar, with pretty paper and then add a seasonal recipe tag.
Provided by French Tart
Categories Berries
Time 5m
Yield 1 Small Jar
Number Of Ingredients 7
Steps:
- Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
- Add the finely ground cardamom and corainder seeds, if using, and mix well again.
- Use at once or store in an airtight jar in a cool dry place, and away from light.
- Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.
ALMOND SPICE PUDDING
A rich, delicious gluten-free and grain-free pudding spiced with cinnamon, cardamom, and vanilla. Excellent with fresh or frozen (thawed) fruit.
Provided by help007
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 32.9 g, Cholesterol 12.2 mg, Fat 9.1 g, Fiber 0.2 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 50.9 mg, Sugar 24.3 g
COUNTRY SPICE PUDDING CAKE
Steps:
- To make pudding: Preheat oven to 375°F. Grease a large shallow casserole (9" x 9" is OK). Combine flour, baking powder, sugar, cinnamon, salt and raisins. Stir in milk and vanilla. Spoon into dish. To make sauce: Combine all ingredients except vanilla, and stir until butter is melted. Stir in the vanilla. Pour sauce over pudding mixture and bake uncovered for 30 - 35 minutes. Cake is done when a toothpick inserted into the centre comes out clean. Serve warm with ice cream or whipped cream.
SPICED RICE PUDDING RECIPE BY TASTY
Here's what you need: rice, milk, sugar, salt, egg, nutmeg, ground cinnamon
Provided by Rie McClenny
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium sauce pot, combine the rice, 2 cups (470 ml) of milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium heat. Cook for 15 minutes, or until thick and creamy.
- In a small bowl, combine remaining milk and the egg. Whisk well.
- Add the egg mixture to the pot of rice. Stir well and cook for 3 minutes.
- Add the nutmeg and cinnamon, and mix well.
- Enjoy!
Nutrition Facts : Calories 283 calories, Carbohydrate 47 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, Sugar 17 grams
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