English Christmas Pudding Recipe Recipes Recipe For Zucchini

CHRISTMAS PLUM PUDDING

Steps:

• In a large bowl, combine flour, bread crumbs, suet, eggs, carrot, apple, brown sugar, chopped blanched almonds, stem ginger, ground almonds, cherries, raisins, currants, golden raisins, mixed peel, plums, lemon juice and zest, mixed spice, baking powder and ale. Let each family member take a turn stirring and make a wish. If you have used more dry fruit than fresh, add a little extra ale to make the mixture less stiff.
• Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full. Cover tightly with greased waxed paper, then foil; secure with string. Stand pudding on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin. Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping off water regularly until quite firm and set.
• If not serving immediately, let cool completely, then replace covers with fresh waxed paper and foil and store in a cool, dry place, basting from time to time with rum or brandy, for up to 3 months. To serve, reheat by steaming 2 to 3 hours.

ENGLISH CHRISTMAS PUDDING WITH CUSTARD

Steps:

• Blanch the golden raisins and currants in hot water, pour into a colander and drain. Chop the prunes finely, mix with the rum, and blanched golden raisins and currants. Peel the apple into quarters, remove the core and finely grate. Add the grated apple together with the finely chopped candied lemon and orange peel to the rum-fruit mixture. Add the softened butter, breadcrumbs, flour, hazelnuts, brown sugar, eggs, cloves and cinnamon to the fruit mixture and knead into a dough.
• Fill the dough into a buttered pudding mold and seal with a lid or aluminum foil. Place the mold in a baking tray and pour hot water into the tray. Bake in a preheated oven at 150°C (fan: 130°C, gas mark 1) (approximately 300°F) for about 3 hours (for the uniform cooking). Keep the pudding in the closed mold until ready to serve.
• For the custard, halve vanilla pod lengthwise and scrape out seeds with a sharp knife. Mix the milk with cream and vanilla seeds in a pot, and bring to a boil. Whisk the egg yolks with the sugar in a bowl until creamy, stir the hot cream milk into the egg yolk mixture, pour back the mixture into the pot, and beat on low heat, stirring constantly to form the sauce (do not boil!). Pass the custard through a sieve, let cool, and sprinkle the surface thinly with sugar so that no skin forms.
• Release the pudding from the mold, cut into pieces and serve with custard.

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!

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.

ENGLISH CHRISTMAS CAKE

Steps:

• Grease an 8 inch square baking dish and line it with parchment paper. Set aside.
• In a large bowl, combine the flour, mixed spice, cinnamon and lemon zest. Stir with a whisk until blended. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each one is blended in. Stir in the dry ingredients just until moistened, then fold in the raisins, golden raisins, currants, cherries and almonds.
• Spoon into the prepared pan and smooth the top. Make a slight impression in the center with the back of a spoon so the cake will turn out level. Cover and leave in a cool place overnight.
• Preheat the oven to 300 degrees F (150 degrees C). Place the cake pan on a baking sheet.
• Bake for 4 hours in the preheated oven. When the cake is done, a skewer inserted into the center should come out clean. Cool in the pan for 1 hour, then turn out onto a wire rack and remove the paper. When completely cool, poke with a skewer every inch or so, and spoon brandy into the holes. Wrap in waxed paper and store in a cool place until serving.

CHRISTMAS BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Grease a 2 quart casserole dish. Set aside.
• In a medium saucepan, heat sugar until it liquefies. Insert a candy thermometer and cook sugar without stirring until it reaches 320 degrees F (160 degrees C). It will be a clear, amber colored syrup.
• Add the water, cinnamon and cloves. Bring to a boil, reduce heat, and simmer. Stir in vanilla.
• Layer in prepared casserole dish: half the toast, half the raisins, half the nuts, half the syrup, and half the cheese. Repeat layers. Bake uncovered for 30 minutes. Serve warm.