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.
Heavily butter a pudding mold.
Dust lightly with
Pudding:
Cream margarine. Add sugar,
Pour 3 cups milk into bowl.
Add pudding mix and beat until mixture begins to stiffen (about 2 minutes).
In separate 2-inch deep dish, place a layer of vanilla wafers on bottom and sides of dish.
Chip 1 1/2 bananas over wafers.
Then cover with 1/2 of vanilla pudding.
Cover with vanilla wafers.
Repeat with bananas and pudding.
Finally, cover with a layer of vanilla wafers. Refrigerate for several hours.
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
Stir together the pudding and whole milk. Let set for a few minutes.
Add the whipped topping and sweetened condensed milk to the pudding, mixing well. Let this set while preparing first layer.
Evenly layer in 13 X 9 dish, 1/2 box of vanilla wafers, 2 1/2 bananas, sliced, (approx. 1/4\" slices) and 1/2 the pudding mixture.
Repeat the 3 layers making sure bananas are completely covered. If a banana peeks through it will turn brown.
Refrigerate, preferably overnight or at least a few hours before serving.
Enjoy!
Cook rice in water and salt as directed on package.
Cool.
Mix pudding and cold milk as directed on box.
Add cooled rice and mix well.
Refrigerate until ready to serve.
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.
ake is baking, prepare vanilla pudding according to directions.
When
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
utter two large (2 pint) pudding bowls and spoon half the
br>Grease a 6-cup pudding basin or two 3-cup
br>Grease a 6 cup pudding basin and line base with
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter