Grammy Billings Steamed Christmas Pudding With Sherry Sauce Recipes

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GRAMMY BILLINGS STEAMED CHRISTMAS PUDDING WITH SHERRY SAUCE



Grammy Billings Steamed Christmas Pudding With Sherry Sauce image

This recipe goes back for many, many years. Grammy made this every Christmas and everyone loved it. It is easy to make as it doesn't have a lot of strange ingredients. It is served with a Sherry Sauce that is out of this world. It makes the pudding. FUNNY STORY---Our family does not drink anything with alcohol in it. My grammy was a stickler for this, but when it came to her hard sauce for the pudding, she reached for the bottle of sherry. When grammy needed a new bottle (which wasn't very often) she would go down to the "package store" (this what they called them then) and when she got near the store she would walk a little slower. After looking every way, to make sure that no one saw her, she would pop into the store to buy the sherry. Then she would do the same thing when she came out. She would rather have died than someone see her in a "package store". At any rate, everyone loved her Christmas Pudding and Sherry Sauce. She always made it with suet but I guess it could be made with any fat---butter, crisco, etc. I have hesitated to post this because of the fact that we don't drink, but we do like this and I wanted to save it with all my other recipes for my kids. I hope you will enjoy it, too.

Provided by Mimi in Maine

Categories     Christmas

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 15

3 cups raisins
1 cup suet (packed)
1 cup molasses
1 1/2 cups milk
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups sugar
1 cup soft butter (a must)
2 beaten eggs
3 -5 tablespoons sherry wine

Steps:

  • CHRISTMAS PUDDING:.
  • Mix all ingredients for the Christmas Pudding together well.
  • Put into 1-pound coffee cans or other cans that have been greased.
  • Put a piece of foil over the top securely.
  • Set cans in water and steam for 3 hours, watching that the water does not boil away.
  • Serve with Sherry Sauce on top of each piece.
  • SHERRY SAUCE:.
  • Beat eggs well.
  • Put sugar and butter in a bowl and work with fingers.
  • Add the beaten eggs and then beat again with mixer.
  • Add the sherry and mix well.

Nutrition Facts : Calories 1167.3, Fat 53.4, SaturatedFat 31, Cholesterol 139.6, Sodium 532.4, Carbohydrate 163.7, Fiber 3.5, Sugar 106, Protein 10.3

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

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