Last Minute Christmas Pudding Recipes
PRUE LEITH'S LAST-MINUTE CHRISTMAS PUDDING
That sinking feeling... when you realise you forgot the pudding! This last-minute crowd-pleaser (with boozy custard) could just save your Christmas. It's best eaten on the day (well, it is last minute), but it's also a perfectly delicious pud made ahead, frozen and reheated in the microwave.
Categories Puddings and Desserts
Yield Serves 8-10
Number Of Ingredients 23
Steps:
- Prepare the fruit. Tip the raisins, sultanas, currants, cranberries, mixed peel, and orange juice and zest into a large, microwave-safe bowl. Pour over the brandy and molasses and stir together. Cover the bowl with cling film, then pierce a few holes in the top.
- Microwave the fruit on high (100%) for 5 minutes. Carefully remove from the microwave and peel off the cling film. Stir in the bicarbonate of soda, then leave to stand for 15 minutes.
- Make the pudding. Mix the grated apple, butter, sugar, breadcrumbs, flour, cinnamon and mixed spice together until well combined. Add the soaked fruit, the soaking liquid and the eggs and stir together.
- Fill half the pudding bowl with the mixture, then sit the candied clementine in the centre. Cover with the remaining mixture and level the surface. Place the cut disc of baking paper over the mixture.
- Loosely cover the bowl with cling film and microwave on low (30%) for 20 minutes, then microwave on medium (50%) for 15 minutes, until risen and it comes away a little from the edge of the bowl. Remove from the microwave and leave to stand for 10 minutes.
- Make the crème anglaise. Heat the milk and cream in a pan over a medium heat to just below boiling point. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour the egg mixture over the warmed milk, whisking continuously. Pour the mixture into a heavy-based pan and cook over a very low heat, stirring continuously, for 3-4 minutes, until smooth and thick enough to coat the back of a spoon. Remove from the heat and stir in the orange liqueur.
- Turn out the pudding onto a serving plate and serve with the crème anglaise in a jug alongside for everyone to help themselves.
LAST MINUTE CHRISTMAS PUDDING
Such a delicious dessert for the Holiday Season - I love the steamed pudding, just like my Mom used to make!!
Provided by Chef mariajane
Categories Dessert
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Pour sherry over fruit; set aside.
- Cream shortening, sugar and molasses together.
- Add dry ingredients.
- Add fruit and breadcrumbs.
- Spoon into greased pudding mold or molds. Cover with greased brown paper.
- Steam 2 hours for small molds; 3 hours for large.
- This pudding can be made ahead and stored, but is equally good made the day it is served. Resteam before serving or microwave. Serve with hard sauce or brown sugar sauce.
Nutrition Facts : Calories 385.3, Fat 10.9, SaturatedFat 2.7, Sodium 433.2, Carbohydrate 69.1, Fiber 4.2, Sugar 51.7, Protein 2.7
LAST-MINUTE CHRISTMAS PUDDING
This microwave Christmas pud, which uses shop-bought mincemeat, takes just 35 mins - simply combine the ingredients and cook on the day.
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Butter and line the base of a 1.5-litre pudding basin with greaseproof paper. In a large bowl, stir the ingredients together, adding them one at a time in the order they are listed, until everything is completely mixed.
- Tip the pudding mix into the basin and cover with a circle of greaseproof paper. Place the pudding on a plate and microwave on Medium for 20-25 mins until cooked and an inserted skewer comes out clean. Leave to stand for 5 mins, then turn out and serve with brandy butter and cream.
Nutrition Facts : Calories 634 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 73 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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- To prepare: Empty the mincemeat into a large bowl and, using a wooden spoon, stir in the grated orange zest and brandy. Sift the self-raising flour and spice together and stir into the mincemeat mixture with the breadcrumbs. Stir in the beaten egg. Spoon into a greased 900ml pudding basin, cover with a circle of pleated greaseproof paper, then a circle of foil and tie around the rim of the basin with string to secure. Loop the string over and tie at the other side to make handles.
- To cook: Put the pudding basin on an upturned saucer in a large, deep pan, and pour in boiling water until it comes halfway up the side of the pudding basin. Cover and steam for 3 hours, topping up the water level occasionally. Alternatively, cover loosely with greaseproof paper and microwave on high for 8-10 minutes.
- To serve: Turn out onto a serving plate, dust with icing sugar then decorate with fresh berries and a sprig of rosemary, if using.
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From bbc.co.uk
Cuisine BritishCategory Desserts
- Place the dried fruit into a large bowl (cut up any large pieces of apricot or fig so that all the fruit pieces are roughly the same size). Pour over the brandy or whisky.
- Mix all of the bowl contents together until well combined. Cover the bowl with cling film and set aside in a cool place overnight.
- The next day, lightly grease two 1.2 litre/2 pint pudding basins with the melted butter and place a disc of greaseproof paper into the base of each.
- In a very large mixing bowl, cream together the softened butter and sugar until pale and fluffy using an electric whisk (this will take about five minutes).
- Whisk in the beaten eggs, a little at a time, incorporating each addition into the batter before adding the next. (NB: If the mixture starts to curdle, just whisk in a spoonful of flour.)
- When all of the eggs have been incorporated into the mixture, add the soaked fruit and soaking juices and stir well to combine.
- Add the nuts and spices and mix gently until well combined. (NB: The mixture should be of dropping consistency.)
- Spoon the mixture into the prepared pudding basins and cover with a double layer of greaseproof paper and a single sheet of aluminium foil. Tie with string.
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LAST MINUTE CHRISTMAS PUDDING
Allow the pudding to cool completely. Replace the foil with a new piece. Bung in the fridge or freezer until needed. Thaw completely before reheating. To reheat the pudding, steam or simmer in water for about 1 hour until piping hot. Turn out on to a plate and serve with brandy butter.
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