about 3 minutes. Add the fig mixture and process until pureed
erve warm over the rice pudding. Garnish with a fresh mint
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
br>Options:
Bulgur-Date Pudding Cake:
Pour the hot
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Combine all ingredients in large bowl; mix well. Cover tightly. Store in a cool, dark place at least overnight or for up to a month, stirring occasionally.
Use this basic fruit mixture recipe to make one deep 9-inch round cake, one boiled pudding and about 48 fruit mince tarts.
http://www.food.com/recipe/fig-brandy-493487 ) you might want
he cake).
Prepare the pudding mix as directed with the
uickly, combine ice cream and Christmas pudding in a medium bowl. Press
ogether.
Line a large pudding bowl, basin or loaf pan
Grease a 4.5-quart slow cooker bowl. Spread jam over bread. Layer bread, overlapping, in slow cooker bowl. Sprinkle with cranberries.
Combine milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil. Whisk eggs together in a medium bowl. Gradually whisk in hot milk mixture then pour over bread. Let stand for 5 mins.
Cook, covered, on low for 4 hours. Remove bowl from cooker and let stand for 10 mins before serving.
Serve bread pudding dusted with powdered sugar.
unch bowl.
Prepare pistachio pudding according to package directions.
Pudding:
Cream margarine. Add sugar,
Mix all ingredients well.
Set for hour.
Steam for 4 hours. Serve with sauce.
Mix all the ingredients except the chocolate in a large bowl. Stir thoroughly.
Form into two logs (not too thick or too long), using greased hands. Place on a foil covered tray.
Refridgerate until needed.
Melt the chocolate while the logs are chilling.
Once melted, carefully and slowly pour over the logs and let set in the fridge.
To serve - slice with a serrated egded knife.
Note - this recipe can also be pressed into a 12x20 cm tin and used as a slice. Top with chocolate as per original instructions.
his page but from another recipe in this book for \"Cheap
ide strips. Place roll of fig filling in center of strip
ake the FIGS: Thread 4 fig halves lengthwise on each skewer