Easy Christmas Pudding Recipe Recipe For Chicken

CHICKEN PUDDING

Steps:

• Combine 1/3 cup of the flour, 1/4 tsp salt, and the pepper.
• Coat prepared chicken pieces and fry in the oil over moderate heat for 4 minutes on each side or until browned.
• Add stock and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Transfer to a buttered 13"X9"X3", reserving the stock.
• Preheat the oven to 425 degrees F.
• In a large bowl, whisk the egg and egg whites. Whisk in the milk, 1 tbl of butter, and the remaining salt. Then, whisk in 1 cup of the flour until smooth. Pour over the chicken and bake, uncovered for 15 minutes. Reduce the temp to 350 degrees F and bake for 20 minutes longer or until the topping is puffed and golden.
• Meanwhile, in a medium size saucepan, heat the remaining 2 tbl of butter over medium heat. Add the remaining 1/3 cup of flour and cook until bubbly. Whisk in 3 1/2 cups of the reserved cooking liquid and bring to a boil. Lower heat and simmer for 6 minutes stirring frequently. Stir in parsley and thyme.
• Drizzle about 1/2 the gravy over the chicken. Serve with remaining gravy on the side.

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.

EASY CHRISTMAS PUDDING

Steps:

• For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
• Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2½ hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
• For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

SUPER EASY CHICKEN FINGERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!