Granny Martins Christmas Puddings Recipes

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GRANNY MARTIN'S CHRISTMAS PUDDINGS



Granny Martin's Christmas puddings image

Get a head start on Christmas with James Martin's make-ahead pudding

Provided by James Martin

Categories     Dessert

Time 6h45m

Yield Makes 2 puddings, each serving 6

Number Of Ingredients 18

350g sultana
350g currant
140g dried fig , chopped
100g mixed peel
85g glacé cherry , halved
100g dried apricots , chopped
150ml brandy
100g stem ginger , chopped
plus 3 tbsp of the syrup
2 apples , grated
juice and zest 2 oranges
6 large eggs , beaten
250g shredded suet
250g fresh white breadcrumbs
350g light muscovado sugar
175g self-raising flour
1 tsp mixed spice
butter , for greasing

Steps:

  • Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.
  • Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that's easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.
  • Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren't using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.

Nutrition Facts : Calories 764 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 130 grams carbohydrates, Sugar 101 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.81 milligram of sodium

GRANNY'S CORN PUDDING



Granny's Corn Pudding image

Make and share this Granny's Corn Pudding recipe from Food.com.

Provided by Jenny Frenny

Categories     Corn

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15 1/4 ounce) can whole kernel corn, drained of half the liquid
2 (14 3/4 ounce) cans cream-style corn

Steps:

  • Preheat oven to 400 Degrees F. Grease a 9x13 glass baking dish.
  • Beat eggs in a large mixing bowl. Add melted butter, sugar and milk. Mix well.
  • Whisking constantly, sprinkle in the cornstarch and mix very well.
  • Pour in the corn and creamed corn. Stir well then pour mixture into baking dish.
  • Bake for 1 hour. Let it sit for 10 minutes when removing from the oven to firm up.

Nutrition Facts : Calories 283.8, Fat 12.3, SaturatedFat 6.3, Cholesterol 154.6, Sodium 586, Carbohydrate 40.3, Fiber 2.4, Sugar 11.2, Protein 7.8

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