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
For the pudding, empty the first six cups
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.
Grease one 2-quart lidded pudding mold. Sift together the flour,
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.
Cream butter and sugar.
Beat in eggs and vanilla; stir in carrots, fruit and nuts.
Sift flour, soda and salt; stir into creamed mixture.
Add crumbs; mix well.
Spoon into well-oiled 1 1/2-quart mold.
Cover securely with mold lid or several thicknesses of waxed paper tied in place with string.
Place mold on a rack in covered kettle of boiling water (water should come halfway up on the mold).
Steam for 3 hours.
Unmold pudding onto serving plate.
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).
For Pudding:
Combine dates in a
4 cup pudding basin.
Sift flour.
ized bowl. Add all remaining pudding ingredients. Mix well to combine
Pudding:
Cream margarine. Add sugar,
To prepare pudding, butter a 6-cup souffle
o 25 minutes, until the pudding is golden and springs back
ake is baking, prepare vanilla pudding according to directions.
When
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