CHRISTMAS PUDDING WITH NUTMEG SAUCE
An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.-Deb Thompson, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 2h35m
Yield 8 servings (1/2 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates., Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 469 calories, Fat 14g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 279mg sodium, Carbohydrate 85g carbohydrate (56g sugars, Fiber 3g fiber), Protein 6g protein.
CHRISTMAS PUDDING
Provided by Food Network
Categories dessert
Time P1DT10h45m
Yield 4 servings
Number Of Ingredients 22
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.
BREAD PUDDING WITH NUTMEG
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. -Donna Powell, Montgomery City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts : Calories 419 calories, Fat 19g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 534mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
GORDON ELLIOTT CHRISTMAS PUDDING
Steps:
- Grease 3 medium or 2 large basins. Mix together all dry ingredients, reserving 1/4 cup flour. Toss reserved flour with prepared fruit, almonds, and grated carrot. Mix suet through dry ingredients; add fruit and nut mixture. Mix egg, milk, orange and lemon rind and orange juice together. Mix the moist ingredients and dry ingredients together well. Stir in 3 silver coins. Place mixture in basins allowing a little room at top of basin for pudding to swell. Place two thicknesses of foil on top of basins and tie securely. If preferred puddings may be cooked in a prepared pudding cloth. Place puddings in boiling water in large saucepan or boiler and boil steadily for 5 hours for large pudding and 3 hours for small. As water boils away replace with more boiling water. On the day the pudding is to be served, boil for 1 hour more. Serve with ice cream or custard sauce. When serving flame with brandy.;
- Make the milk hot in double saucepan or in a jug standing in a saucepan of boiling water. Beat 1 egg and yolk with 2 teaspoons sugar until well mixed, pour hot milk on, stirring quickly. Return to saucepan or jug, stir with a wooden spoon until it thickens and coats the spoon. Strain at once into a cold basin, add essence when cooled, and pour into a glass dish. Grate a little nutmeg over the top. If you like, whip *egg white stiffly, add 1 teaspoon of castor sugar, and spoon in heaps on top.;
BAKED CHRISTMAS PUDDING AND RUM SAUCE
Light Christmas pudding. My family does not like all the peel and dried fruits. This pudding is very tasty without being to heavy. This recipe was printed in the local newspaper 25 years ago.
Provided by anola
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 777.2, Fat 19.6, SaturatedFat 7.8, Cholesterol 66.7, Sodium 521.7, Carbohydrate 147.8, Fiber 1.8, Sugar 107.7, Protein 4.4
CHRISTMAS PUDDING SAUCE
I remember grandma bringing a white cake to the table after supper, and our eyes lighted up when she also brought this sauce to pour on top. Great on cakes, ice cream, fruit cakes, and bread pudding.
Provided by CookingMonster
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Boil first 4 ingredients and then add the last three ingredients.
- Pour over white cake, fruit cake, ice cream or bread puddings.
Nutrition Facts : Calories 1004.5, Fat 11.4, SaturatedFat 2, Sodium 811.5, Carbohydrate 229.4, Fiber 0.2, Sugar 212.2, Protein 0.2
7-CUP STEAMED CHRISTMAS PUDDING WITH BUTTERSCOTCH SAUCE
An easy and VERY light Christmas pudding - for those that dislike the heavy dark puddings. However, this still has all the traditional Christmas pudding ingredients, but it is served with a delicious butterscotch sauce for a decadent twist! Moreover, all the family can now have their pudding and eat it, as this appeals to all ages! Steaming a pudding is SO easy - you just pop it on to gently steam, whilst you prepare the rest of the festive meal. You only have to remember to keep topping up the water from time to time. Serve warm with the hot butterscotch sauce and maybe a jug of single cream or brandy custard to help it along! Merry Christmas! N.B. This recipe was taken from the Christmas 2003 edition of BBC Good Food magazine, I have amended it slightly to personal taste. I have made this pudding every year since I first saw the recipe, and I have given this recipe out countless times!
Provided by French Tart
Categories Dessert
Time 2h15m
Yield 1 Large Pudding, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
- Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
- Check the water level during cooking, topping up if necessary.
- If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
- If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
- Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
- Serve with a jug of fresh cream or brandy custard.
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