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.
uickly, combine ice cream and Christmas pudding in a medium bowl. Press
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.
Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
{It freezes well}.
Nutmeg Sauce.
1/4 cup. oleo melted in fry pan.
Stir in flour about 1/4 cup flour.
Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
Pudding and sauce is best when served warm.
Prepare pudding or custard according to
erving bowl or large glass trifle dish.
Spoon the gelatin
Prepare a large glass trifle bowl or a large glass
Pudding:
Cream margarine. Add sugar,
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
Bread Pudding Directions.
In medium saucepan,
Prepare the angel food cake as per directions.
Prepare and chill the vanilla pudding mix.
Cut or tear the angel food cake into pieces.
Place a layer of cake cubes at the bottom of a glass bowl, then a layer of strawberries, spoon vanilla pudding on top, then repeat with a layer of cake cubes, strawberries and pudding until finished.
Chill until ready to serve.
Spoon the trifle into bowls and top with the Cool Whip Free.
Prepare a large glass bowl or a trifle bowl.
In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
Stir in vanilla, then fold in the Cool Whip topping.
Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
Chill until serving.
Mix milk and pudding until it begins to thicken.
Let set in refrigerator for a few minutes; then add condensed milk, sour cream and Cool Whip.
Mix well.
Layer wafers, bananas and pudding mixture.
Pour chocolate syrup randomly over layers; then sprinkle nuts over it.
Repeat layers.
Refrigerate until ready to serve.
arge bowl; add vanilla instant pudding mix. Beat with an electric
For Pudding:
Combine dates in a
ized bowl. Add all remaining pudding ingredients. Mix well to combine
For the pudding, empty the first six cups
ake is baking, prepare vanilla pudding according to directions.
When
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.