English Christmas Pudding Recipe Recipe For Banana

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BRITISH CHRISTMAS PUDDING



British Christmas Pudding image

A Christmas pudding is a traditional British dessert for the holiday. This tried and tested recipe includes suet, fat from beef kidneys.

Provided by Elaine Lemm

Categories     Dessert     Brunch     Snack     Cake

Time P1m5DT19h30m

Yield 12

Number Of Ingredients 16

1 pound/450 g mixed dried fruit
1 ounce/25 g candied peel (mixed varieties, finely chopped)
1 small cooking apple (peeled, cored, and finely chopped)
1 tablespoon orange zest
1/2 tablespoon lemon zest
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup brandy (plus a little extra for soaking at the end)
2 ounces/55 g self-rising flour (sifted)
1 teaspoon ground mixed spice
1 1/2 teaspoons ground cinnamon
4 ounces/110 g suet (beef or vegetarian, shredded)
4 ounces/110 g dark brown sugar
4 ounces/110 g fresh breadcrumbs
1 ounce/25 g whole almonds (roughly chopped)
2 large eggs

Steps:

  • Gather the ingredients.
  • Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
  • Lightly butter a 2 1/2 pint pudding basin.
  • In a very large mixing bowl, stir the flour, mixed spice, and cinnamon together. Add the suet, sugar, breadcrumbs, and almonds, and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
  • In a small bowl, beat the eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
  • Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
  • Set a steamer over a saucepan of simmering water, place the pudding in the steamer, and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
  • Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer in a few places, and pour in a little extra brandy.
  • Cover with fresh greaseproof paper and retie with string.
  • Store for at least 4 to 5 weeks in a cool, dry place until Christmas Day. On Christmas Day, reheat the pudding by steaming again for about an hour. Enjoy!

Nutrition Facts : Calories 309 kcal, Carbohydrate 49 g, Cholesterol 37 mg, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, Sodium 146 mg, Sugar 32 g, Fat 11 g, ServingSize Serves 8, UnsaturatedFat 0 g

THE ULTIMATE ENGLISH CHRISTMAS PUDDING



The Ultimate English Christmas Pudding image

This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.

Provided by Ozzy5223

Categories     Dessert

Time 9h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

75 g butter, softened, plus extra
butter, for greasing
450 g dried fruit (use a mixture of sultanas, raisins and snipped apricots)
1 small cooking apple, peeled, cored and roughly chopped (about 175g/6oz)
1 orange, juice and rind of, finely grated
50 ml brandy or 50 ml rum, plus extra
brandy or rum, for feeding and flaming
100 g light muscovado sugar
2 eggs
100 g self-raising flour
1 teaspoon ground mixed spice
40 g fresh white breadcrumbs
40 g whole shelled almonds, roughly chopped

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.

Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 7

THE QUEEN'S CHRISTMAS PUDDING



The Queen's Christmas Pudding image

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

15 medium Medjool dates, pitted and chopped
1 cup dried apricots, chopped
¼ cup currants
⅓ cup golden raisins
1 cup dried cranberries
⅓ cup finely chopped crystallized ginger
3 tablespoons bourbon whiskey
1 large orange, zested and juiced
10 tablespoons unsalted butter, melted
1 large egg, beaten
½ cup heavy cream
¾ cup buttermilk
½ teaspoon kosher salt
1 ¼ cups roughly chopped pecans
½ cup dry bread crumbs
1 ¼ cups all-purpose flour
4 sprigs fresh rosemary
¼ cup maple syrup

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

ENGLISH PUDDING CAKE



English Pudding Cake image

Provided by Sandra Lee

Categories     dessert

Time 4h45m

Number Of Ingredients 12

4 cups crushed whole grain cereal with dates, raisins and pecans
1 medium apple, peeled, cored and diced
1 cup flour
1 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 eggs
1 cup milk
4 tablespoons butter, melted
1/4 cup spiced rum plus 2 tablespoons
1 teaspoon vanilla extract
1 (12-ounce) container whipped topping

Steps:

  • Generously grease a 2-quart glass or ceramic heat-proof bowl with nonstick cooking spray. Roll up a piece of aluminum foil to form a ring and place in the bottom of a large slow cooker.
  • In a large bowl mix together the cereal, apple, flour, sugar, 1 teaspoon pumpkin pie spice and 1/2 teaspoon salt and stir to combine.
  • In another bowl, whisk together the eggs, milk, butter, 1/4 cup spiced rum, and vanilla.
  • Make a well in center of the dry ingredients, add the liquid ingredients then stir to combine. Put the batter into the prepared bowl, and smooth top with spatula. Cover with aluminum foil and secure with a large elastic band so water does not seep inside. Place the bowl on the foil ring placed inside the slow cooker and fill with water to come 2/3 the way up the side of the bowl. Cook on high for 4 hours or until cake is set in the center. Remove the cake from the slow cooker. When cool enough to handle invert onto a plate to unmold.
  • Combine the whipped topping, remaining 2 tablespoons spiced rum and remaining 1/2 teaspoon pumpkin pie spice and mix until well incorporated.
  • Serve the cake warm with a dollop of spiced whipped topping.

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