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.
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.
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.
Bring water to boil.
Add rice.
Lower heat and cook about 20 minutes or until rice is tender and all water absorbed.
Cool rice completely and then put in fridge until it's cold.
Mix pudding as directed on the package.
Add pudding to cold rice.
Plump the raisins in a little hot water.
Let cool.
Add to rice mixture along with the cinnamon.
Cool until serving time.
arge bowl, mix together the suet and 1 cup brown sugar
tart by putting in the suet, sifted flour, breadcrumbs, spices and
In large bowl, combine suet, fruits, bread crumbs, spices, salt,
Combine suet, molasses, and milk.
Sift flour.
Measure. Reserve 1/4 cup for dredging the fruits.
Sift remainder of flour with salt, spices, cream of tartar and baking soda.
Combine with first mixture.
Add dredged fruits.
Mix thoroughly.
Fill well oiled 1 pound pan 2/3 full.
Cover.
Steam 3 hours.
Serve hot with any desired pudding sauce.
Makes 12 servings.
eople in Britain make their Christmas puddings in October long before
In a large bowl, sift together the flour, allspice and nutmeg. Add the breadcrumbs, suet, sugar, raisins, peel walnuts and grated orange rind. Toss well together.
ngredients, fruit, raisins, nuts and suet. Add molasses and then milk
br>Butter a 2-qt. pudding mold (or souffle dish).
Mix all ingredients in large bowl. Add sufficient sherry or brandy to make it moist. (All family members should take a turn at stirring, they each make a wish). Put mixture in a bowl. Cover with wax paper and a pudding cloth. Steam for 4 hours. The pudding then can be put in a cool dry place for up to 18 months. Steam another 3 hours before serving. Turn out onto plate. Put a sprig of holly on top. Pour a little hot brandy over the top and ignite! This is sufficient for a pudding.
Grease a 2-pint ovenproof pudding basin.
Mix all the ingredients together.
Cover and leave overnight in the refrigerator.
Spoon the mixture into the prepared basin.
Cover with pleated greaseproof paper and foil and secure with string. Steam for 6 hours.
Cool, then remove the covers.
Turn out of the basin and cover the pudding tightly with greaseproof paper.
Store for at least 1 month in a cool place.
Mix in order given.
Spoon into 10 cup pudding pan.
Cover with foil and tie with string.
Pour boiling water 1/2 way up steamer and immerce pan.
Steam 3-4 hours.
Put all the dry ingredients into a very large mixing bowl and mix well.
Add all the wet ingredients, using enough milk to make a fairly soft consistency.
Mix all very well.
Divide mixture between 2 pudding basins (or 1 large if required).
Cover with greased greaseproof paper and steam for 8 hours, or steam in a pressure cooker for 30 minutes at pressure, then cook for 3 hours at 15 pounds pressure.
Makes 2 (1 1/2 pound size) puddings.
Beat eggs; add sugar and mix well.
Sift flour, soda, spices and salt and add to egg mixture.
Dust fruit and nuts with flour and fold into batter.
Steam 3 hours and serve with hard sauce. Tin cans are good to steam in, then when you want to serve, remove bottom from can and push pudding out.
br>After 5 hours, remove pudding from saucepan and uncover them