Christmas Pudding Recipe With Lemon Sauce Food

HISTORICAL RECIPE: CHRISTMAS PUDDING

Steps:

• Cream butter and brown sugar until smooth. Add in raisins, carrot, potato and egg. Stir in flour and baking soda.
• Grease 2 small glass bowls or one large bowl. Fill with pudding. Leave about an inch between the top of the pudding and the top of the bowl to give it room to rise.
• Cover the bowl with a piece of parchment, followed by a piece of tin foil, secured with string. My grandmother used a clean piece of muslin instead of the parchment.
• The pudding can be steamed in a double boiler, or you can place the pudding in a large pot, placing the pudding bowl on a small ramekin or mason jar ring to keep it off the bottom of the pot. Pour water in the bottom to no more than 1/3 of the way up the sides of the bowl.
• Steam the pudding for 2 - 3 hours, or until a toothpick comes out clean. My small puddings are usually done at 2 hours, with a large pudding taking the full three. Add additional hot water to your pot as necessary to keep your pot from boiling dry.
• Turn the pudding out onto a plate and serve hot with brown sugar sauce.
• Brown Sugar Sauce Instructions
• Melt butter in a saucepan. Whisk in brown sugar and continue to stir constantly until boiling. Boil for two minutes. Remove from the heat and whisk in milk and vanilla. Return to the heat and stir constantly until the mixture once again comes to the boil. Thin with more milk or cream if necessary. Serve warm.

GRANDMOTHER'S BREAD PUDDING WITH LEMON SAUCE

Steps:

• In a large bowl, combine the first eight ingredients. Stir in bread cubes and raisins. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch, salt and water in a large saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat; gently stir in lemon juice and butter. Serve with bread pudding. Refrigerate leftovers.

BREAD PUDDING WITH LEMON SAUCE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
• In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
• In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
• Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
• In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

LEMON SNOW PUDDING

Steps:

• In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

CHRISTMAS PUDDING

Steps:

• The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight.
• The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well).
• To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary.
• To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHRISTMAS PUDDING SAUCE

Steps:

• Boil first 4 ingredients and then add the last three ingredients.
• Pour over white cake, fruit cake, ice cream or bread puddings.

CHRISTMAS CARROT PUDDING

Steps:

• Sprinkle a tablespoon of flour over fruit & mix, set aside.
• Grate carrot & potato, set aside.
• Cream sugar & butter, add egg & beat.
• Add carrot & 1/2 of potato.
• Mix well & add remaining flour & spices.
• Dissolve baking soda in remaining 1/2 of potato.
• Add to pudding & mix lightly.
• Add floured fruit & mix lightly.
• Add rum or brandy if using.
• Pour into large buttered pudding bowl.
• Cover with greased parchment or waxed paper.
• Cover with clean cotton cloth, tied down.
• This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
• Steam on stovetop for three hours, watching water level.
• Water should not come more than halfway up the bowl.
• At this point you can either serve it, refrigerate for a few days or put in the freezer.
• I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
• Steam for one hour before serving.
• Serve with egg nog sauce, or your favorite hard sauce.

LEMON SAUCE

Steps:

• Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
• Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
• Stir in remaining ingredients.
• Keep warm till ready to serve.

CHRISTMAS PUDDING SAUCE

Steps:

• Mix both sugars and cornstarch in saucepan.
• Add water and stir.
• Add butter and lemon juice.
• Heat and stir until it boils and thickens.

BAKED CHRISTMAS PUDDING AND RUM SAUCE

Steps:

• Pudding:.
• Cream margarine. Add sugar, eggs and mincemeat. Sift dry ingredients. Combine jelly, orange peel, juice and add alternately with flour mixture. Stir in 1 cup walnuts (optional). Pour into greased 10 inch tube pan. Bake in 325 degree oven for 80-90 minutes. Cool and unmold. (the mincemeat used in this recipe is canned mincemeat used for fruit pies, not ground meat).
• Sauce:.
• Combine sugar, butter and cornstarch. Dissolve in water. Bring slowly to boiling point stirring occasionally. Cook until thickened. Remove from heat.
• Serve over pudding. If sauce has cooled at serving time reheat.