Traditionally old silver English pennies or silver charms wrapped
oda and add to the plum mixture, stirring gently. Generously butter
nto well greased 6 cup pudding mold or large heat-proof
PUDDING:
Mix all together. Steam for 30-40 minutes in 350F oven.
LEMON SAUCE:
Cook until thick. Serve warm on the plum pudding.
ack in bottom to hold pudding off the bottom.
Boil
Mix all the ingredients well.
Fill 4 (1 pound) coffee tins 1/2 full.
Cap the cans and steam for 5 to 6 hours.
These should be made at least 2 months before using and kept in the refrigerator during that time.
If using a pressure cooker, steam only 3 1/2 hours at 10 pounds pressure.
Serve pudding hot with this sauce.
Dissolve lemon jello in boiling water and while still hot, stir in Grape-Nuts, raisins, walnuts, prunes and citron (all cut fine).
Also add cinnamon and cloves.
Salt to taste.
Mix and let harden in mold.
Turn out on large plate and garnish with holly. Serve with whipped cream or pudding sauce.
Preheat oven to 350F and grease an 8 x 8 baking pan.
Cream butter and sugar together until light and fluffy.
Add eggs and plum pulp.
Mix well.
Sift dry ingredients together and add alternately with milk.
Pour into prepared pan and bake for 20 or 30 minutes.
Cut into suares and serve with sauce.
Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.
Mix sugar, cornstarch and salt in saucepan.
Add boiling water gradually.
Cook 3 to 4 minutes until thick.
Remove from burner and add butter and nutmeg.
Serve over fig or plum pudding.
Prepare vanilla custard pudding as directed on box.
When this is ready, line the bottom and sides of a deep dish with a thick layer of vanilla wafer (not crumbled).
Next, place alternately layers of bananas, vanilla wafers that have been crumbled and vanilla custard pudding in the dish, making sure that the top layer is a generous one of the crumbled vanilla wafers (number of layers depending on quantity desired).
reaseproof paper to ensure the pudding does not stick when un
Mix all ingredients together well. Bake at 350\u00b0 for about 35 to 40 minutes. Remember this is a pudding, not a pie. Goes good with a tea cake.
Pour brown sugar in pot; stir with spoon.
Add water; heat until sugar starts to crystallize.
When clear, add butter, then rum.
Thicken with flour or corn starch.
Serve over plum pudding.
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.
Blend syrup with pudding.
Mix in bowl.
Gradually add evaporated milk and egg, stirring to blend.
Add pecans and pour into pie shell.
Bake in moderate oven at 375\u00b0 about 55 minutes.
n half lengthways if using plum tomatoes , and with a small
hrough.
Test if the pudding is ready by inserting a
efore stirring up the pudding, combine the candied fruit,
Split cake into two layers.
Fill with jam.
Cut or break into 12 to 15 pieces.
Place in 2 to 2 1/2-quart serving bowl.
Sprinkle sherry over cake.
Spread fruit over cake pieces.
Cook pudding as directed on package using 2 1/2 cups milk.
Cool to room temperature, pour pudding over fruit and cake.
Cover with plastic wrap and refrigerate at least 8 hours.
Three to four hours before serving, whip cream and sweeten with powdered sugar.
Spread over pudding.
Yields 6 to 8 servings.