STEAMED CHRISTMAS PUDDING
The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.
Provided by Leeza
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
- In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
- Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
- Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
- Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 65.1 g, Cholesterol 105 mg, Fat 23.4 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 14.2 g, Sodium 497.9 mg, Sugar 43.7 g
HISTORICAL RECIPE: CHRISTMAS PUDDING
Provided by Andrea Sabean
Time 2h10m
Number Of Ingredients 13
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.
CHRISTMAS PUDDING
This is based on my dear Nan's beautiful pudding recipe, which gives you a much lighter result than a traditional Christmas pud. It has more dynamic flavours, and is super-easy to make - this is exactly the way I like it best. Enjoy!
Provided by Jamie Oliver
Categories Desserts Fruit Christmas Puddings & desserts
Time 4h30m
Yield 8
Number Of Ingredients 16
Steps:
- Grease a 1.5 litre pudding bowl with butter.
- Destone your dates, then, by hand or in a food processor, finely chop the flesh with the apricots, pecans, ginger and rosemary leaves. Place it all in a mixing bowl with the cranberries, raisins, suet, flour, breadcrumbs and milk. Crack in the egg, finely grate in the clementine zest, squeeze in the juice and mix it all together really well.
- Tip the mixture into the greased bowl and cover with a single layer of greaseproof paper and a double layer of tin foil. Tie a piece of string around the bowl to secure them in place and make it watertight, then sit it in a large, deep saucepan and pour in enough water to come halfway up the sides of the bowl.
- Bring the water to the boil, cover the pan with a tight-fitting lid, and reduce to a simmer for 4 hours. Check the water regularly, and keep topping it up with boiling water, if needed.
- When the time's up, lift out the bowl, remove the foil and paper, then carefully turn the pudding out on to a plate ready to serve, or leave to cool and reheat just before you need it.
- You can either drizzle it with golden syrup and a swig of Bourbon - gorgeous - or be a bit more flamboyant and gently heat a good few swigs of Bourbon just to warm it, then strike a match to the pan (stand back!), let it flame, and carefully pour it over your pudding.
- Present it to your guests and sing some Christmassy songs, then when the flame subsides drizzle with golden syrup. Serve with cream, custard or even ice cream.
Nutrition Facts : Calories 627 calories, Fat 33.8 g fat, SaturatedFat 11.4 g saturated fat, Protein 7.8 g protein, Carbohydrate 74 g carbohydrate, Sugar 49.6 g sugar, Sodium 0.3 g salt, Fiber 5 g fibre
EASY CHRISTMAS PUDDING
This easy Christmas pudding recipe is ready in under 30 minutes due to the clever use of the microwave. It's fast, quick and with fewer ingredients than normal.
Categories Quick Christmas pudding recipe easy Christmas pudding Christmas pudding recipe christmas dessert recipe
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Grease a 1.2 litre (2¼ pint) pudding basin. In a small bowl, stir together cranberry sauce and golden syrup. Spoon two-thirds of the mixture into the base of the prepared basin, reserving the remaining mixture.
- In a separate bowl, beat together the butter, sugar, eggs, flour, mixed spice, dried fruit and grated apple until well combined. Spoon the mixture into the prepared basin and press a large piece of parchment paper on to the pudding to cover the surface.
- Microwave on medium power for 9min until firm to the touch. Leave to stand for 10min before turning out on to a plate. Spoon over reserved cranberry mixture and serve immediately with the Amaretto Sauce.
Nutrition Facts : Calories 451 calories
BRITISH CHRISTMAS PUDDING
Steps:
- Gather the ingredients.
- Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
- Lightly butter a 2 1/2 pint pudding basin.
- In a very large mixing bowl, stir the flour, mixed spice, and cinnamon together. Add the suet, sugar, breadcrumbs, and almonds, and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
- In a small bowl, beat the eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
- Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
- Set a steamer over a saucepan of simmering water, place the pudding in the steamer, and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
- Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer in a few places, and pour in a little extra brandy.
- Cover with fresh greaseproof paper and retie with string.
- Store for at least 4 to 5 weeks in a cool, dry place until Christmas Day. On Christmas Day, reheat the pudding by steaming again for about an hour. Enjoy!
Nutrition Facts : Calories 309 kcal, Carbohydrate 49 g, Cholesterol 37 mg, Fiber 4 g, Protein 4 g, SaturatedFat 5 g, Sodium 146 mg, Sugar 32 g, Fat 11 g, ServingSize Serves 8, UnsaturatedFat 0 g
CHRISTMAS PUDDING
Get motivated in November to make your Christmas pudding to have it mature in time for Christmas. Equipment and preparation: You will need a 1.2 litre/2 pint pudding basin, baking paper, foil and kitchen string.
Provided by Thane Prince
Categories Desserts
Yield Makes 1 x 1.2 litre/2 pint pudding
Number Of Ingredients 16
Steps:
- Combine the mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl. Stir well to mix, cover and leave for 24 hours to soak.
- After 24 hours, mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit. Mix well until completely combined (let all the members of the family have a stir and make a wish).
- Cover with cling film and leave to stand in a cool place for 24 hours.
- After 24 hours, grease a 1.2 litre/2 pint pudding basin with butter. Cut a circle of baking paper and place into the bottom of the pudding basin and then grease it with a little more butter. Pack the pudding mixture into the pudding basin, pressing as you add it. Fold a pleat into the middle of a large piece of baking paper and place over the pudding. Cover with a large piece of pleated foil, ensuring the pleats are on top of one another. Secure tightly with kitchen string tied under the lip of the pudding basin.
- Place an upturned saucer into a large saucepan one-quarter full of water. Fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one-third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later.
- Bring the water to the boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out).
- Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for two hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave.
MY NAN'S CHRISTMAS PUD WITH VIN SANTO
This light, fruity Christmas pudding recipe makes buying one from the shops a thing of the past.
Provided by Jamie Oliver
Categories Desserts Christmas British Puddings & desserts
Time 3h15m
Yield 8
Number Of Ingredients 14
Steps:
- Grease a 1.5 litre pudding bowl.
- Destone and chop the dates, and roughly chop the ginger, then place in a large bowl.
- Finely grate in the orange zest, then mix all the remaining ingredients together, except for the golden syrup.
- Transfer the mixture to the greased bowl and cover with a double layer of tin foil. Tie a piece of string around the side of the bowl.
- Place the bowl in a large saucepan, and pour in enough water to come halfway up the sides of the bowl.
- Bring to the boil, place a tight-fitting lid on the pan, and simmer for 3 hours - don't forget to check the water regularly, making sure that it never boils dry, because if it does, it will burn and the bowl will crack.
- When the time's up, remove the foil, turn out on to a plate, drizzle with golden syrup and decorate it as you like. You can also light it with brandy if you want to be really fancy.
Nutrition Facts : Calories 566 calories, Fat 18.6 g fat, SaturatedFat 8.5 g saturated fat, Protein 7.2 g protein, Carbohydrate 96.6 g carbohydrate, Sugar 68.2 g sugar, Sodium 0.5 g salt, Fiber 2.8 g fibre
AUTHENTIC CHRISTMAS PUDDING (FIGGY PUDDING)
Also known as Plum Pudding and Christmas Pudding, this Figgy Pudding is the perfect make-ahead dessert as the flavors only get better over time. A household favorite for centuries, no traditional Christmas is complete without a Christmas Pudding!
Provided by Kimberly Killebrew
Categories Dessert
Time 8h25m
Number Of Ingredients 22
Steps:
- Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
- The next day, place the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your pudding mold (2 liter/3.5 pints mold) and scoop the batter into the mold, pressing down and smoothing the top.Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down the sides and tying securely with a string (to make it easier you can secure it first with a rubber band while you're tying it and then remove the rubber band).Note: If your mold comes with a lid as mine does, I still like to adda layer of parchment paper before securing the lid.Bring a large pot of water to a very low simmer. Place a folded cloth or trivet on the bottom of the pot to prevent the pudding mold from coming in direct contact with the pot in order to prevent scorching.Lower the pudding mold down into the water on top of the folded cloth. The water level should come up to the halfway point of the pudding mold. Cover the pot with the lid.Steam the pudding over very low heat for approximately 8 hours. Check periodically to ensure the water level is still at the halfway point and add more water as needed.The longer the pudding steams the darker in color it will become.
- When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog post section on how to light a pudding) and then serve with Hard Sauce (i.e., brandy butter) or powdered sugar, whipped cream, vanilla custard, ice cream, or lemon sauce.
CHRISTMAS PUDDING
I never let a Christmas pass without making this warm, satisfying dessert. The wonderful aroma as it bakes will fill your home...and call your family to the kitchen!-Cathy Herpich, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 10 servings (1-1/4 cups syrup).
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates. , Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted in the center comes out clean, adding water to pan as needed. , Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla. , Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup.
Nutrition Facts : Calories 525 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 151mg sodium, Carbohydrate 89g carbohydrate (64g sugars, Fiber 3g fiber), Protein 8g protein.
CHRISTMAS PUDDING
Christmas pudding is definitely a divider of opinions. We usually have a small one every year and theres only a few people in my family who properly love it. I like to have a small piece which, as it's packed with dried fruit, is definitely enough for me! The pudding keeps incredibly well so you can freeze leftovers, if needed.
Provided by Izy Hossack
Categories Dessert
Time 6h20m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dried fruits with the lemon and orange zest and juice in a large bowl. Leave for 10-12 hours to soak.
- In a separate large bowl, mix the butter and sugar together until smooth. Stir in the eggs until combined. Add the breadcrumbs, flour, baking powder, salt and mixed spice and stir together until just combined.
- Pour the contents of the dried fruit bowl into the batter and gently mix to combine.
- Pour into a greased 6-cup pudding basin (or a heatproof mixing bowl). Cover with a piece of baking paper and secure around the top with cooking twine. Lower into a large pot half-filled with simmering water. Cover the pot and leave on the stove to simmer, steaming the pudding, for 5 hours. Keep an eye on it as it steams, topping it up with more water as needed.
- Leave to cool then store in a cool part of the house for up to 7 days. When you're ready to eat it, just steam again for 1 hour. Tip out onto a serving platter and serve warm with whipped cream.
Nutrition Facts : Calories 536.1, Fat 16.1, SaturatedFat 9.3, Cholesterol 73.8, Sodium 240.4, Carbohydrate 88.3, Fiber 12.1, Sugar 39.8, Protein 7.5
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.
THE ULTIMATE ENGLISH CHRISTMAS PUDDING
This may seem a lot of work but BOY is it worth it! Christmas Pudding is pure tradition and worth doing from scratch if only once, for first-time pudding makers this is foolproof! Make and cook the pudding 6-8 weeks before Christmas. Also as it does take a fair time to steam, make things easier for yourself by preparing the pudding up to the end of *** stage the day before. Keep the pudding in a cool place overnight, and steam as directed the next day. Cover the cold pudding with fresh greaseproof paper and foil and store in a cool place until Christmas. It is quite useful to use a see-through bowl for the pudding as you can then check the colour as it is cooking, the longer and slower the simmering the darker and richer the pudding will be.
Provided by Ozzy5223
Categories Dessert
Time 9h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter a 1.4-litre (21/2-pint) pudding basin.
- Cut a small square of foil and press into the base of the basin.
- Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
- Add the measured brandy or rum and leave to marinate for about one hour.
- Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
- Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
- Add the dried fruits, apple and liquid and stir well.
- Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
- Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
- Tie securely with string and trim off excess paper and foil with scissors***.
- TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
- TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
- Remove the pudding from the steamer or pan and cool completely.
- Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
- Discard the paper and foil and replace with fresh. Store in a cool, dry place.
- On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
- To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
- Serve with Rum Sauce or Brandy Butter.
Nutrition Facts : Calories 475.4, Fat 13.5, SaturatedFat 5.8, Cholesterol 72.9, Sodium 308.6, Carbohydrate 75.1, Fiber 9.4, Sugar 14, Protein 7
More about "christmas pudding food"
CHRISTMAS PUDDING RECIPE - EASY FRUIT CAKE - COOKING ...
From cookingjourneyblog.com
Ratings 11Calories 560 per servingCategory Dessert
- Put all dried fruits in a pot. Zest two halves of orange and add to the pot. Juice the same orange and add this fresh juice in a pot with fruits.
- Simmer fruits with orange juice on the lowest heat just until starting to boil and immediately remove from heat and set aside.
OLD FASHIONED CHRISTMAS PUDDING RECIPE - APRIL J HARRIS
From apriljharris.com
4.9/5 (21)Category DessertCuisine BritishTotal Time 13 hrs
- In the morning, in a seriously large bowl, mix the suet, flour, sugar, salt, spices, mixed peel, breadcrumbs, apples and eggs with the soaked fruit and any juice/liquor remaining in the bowl.
- All the ingredients should be included at this point. Mix thoroughly with a wooden spoon until completely combined.
HOW TO MAKE TRADITIONAL ENGLISH CHRISTMAS PUDDING - EASY
From food.onehowto.com
- The first step to make traditional English Christmas pudding is to beat the butter with the sugar until it forms a frothy cream. Add the eggs one at a time, beating well after each addition, until smooth. Mix in the cognac.
- Add the raisins, candied fruit and chopped nuts, mix well. If you follow traditions, then this is the bit where you add the 'silver sixpence' to it. We advise you to wrap it in foil.You can make a marbled English Christmas pudding by mixing two tablespoons of cocoa powder with warm milk. Whilst still in the mold, create a trench in the dough, gently pour in the liquid cocoa and close the dough up again. It will then have a liquid center of chocolate.Cover the mixture and leave it to stand overnight.
- Now comes the trickiest part. Half fill a buttered and floured pudding mold with the mixture. Cover it with some parchment paper and some foil. Secure them wrapping a piece of string around it.Simmer some water in a steamer. Now is when you need to put the covered pudding in the water. Let it steam for 8 hours. During this time, you'll need to be careful to make sure the water doesn't disappear. After around 4 hours, you will probably have to add some more boiling water as some of it will have evaporated.
MARY BERRY’S CHRISTMAS PUDDING RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 50 secs
ULTIMATE CHRISTMAS PUDDING | NIGELLA'S RECIPES | NIGELLA ...
From nigella.com
Servings 8-10
CHRISTMAS PUDDING - WIKIPEDIA
From en.wikipedia.org
Main ingredients Breadcrumbs, dried fruit, sugar, …Region or state United Kingdom, Ireland, Australia, …Place of origin EnglandAlternative names Plum pudding, pud
CHRISTMAS PUDDING RECIPE: BEST XMAS PUDDING RECIPES
From goodhousekeeping.com
Author The Good Housekeeping Cookery Team
TRADITIONAL IRISH CHRISTMAS PUDDING RECIPE - IRISH FOOD
From yourirish.com
CHRISTMAS PUDDING (PLUM PUDDING) RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
4.8/5 (116)Total Time 16 hrs 24 minsCategory DessertsCalories 189 per serving
- Butter the pudding bowl and line the bottom with a disc of parchment or waxed paper, and butter the paper, too.
- Then add the flour, eggs, and spices until mixed. Then add the remaining ingredients and mix well.
TRADITIONAL CHRISTMAS PUDDING RECIPE - LINSFOOD
From linsfood.com
5/5 (21)Category DessertCuisine BritishCalories 552 per serving
- Give it a good mix. Get the kids to give it a stir and make a wish (silently!). It should be a fairly sloppy mixture. Cover with clingfilm and leave overnight.
10 BEST CHRISTMAS PUDDING RECIPES YOU NEED TO TRY THIS ...
From therecipe.com
- Steamed Figgy Pudding. This Christmas pudding has figs at the very center of its deliciousness. It's packed full of dried fruit, cranberries, orange, figs, and spiced rum.
- Sticky Marmalade and Ginger Christmas Pudding. This is probably the easiest and quickest Christmas pudding you will ever make. It only takes 10 minutes to make and 5 minutes to cook in the microwave, which sounds absolutely impossible but actually is THAT easy.
- Rum and Pineapple Christmas Pudding. This boozy Christmas pudding can be made up to three months in advance (which sounds like a lot of effort for us folk who usually end up leaving things till the last minute.)
- Vegan Christmas Pudding. The vegan Christmas pudding to top all others. It substitutes all the dairy for vegan alterities, while still keeping those delicious flavors and textures you probably love so much.
- Chocolate Christmas Pudding. Christmas dessert just doesn't count if there isn't just a little bit of chocolate thrown in there. If you aren't a fan of the traditional fruity Christmas pudding then this is going to be right up your alley.
- Christmas Plum Pudding. This plum pudding is Britians traditional Christmas pudding. It's dark, moist, rich, and fruity, being packed full of dried fruit like plums, raisins, figs, and black currents.
- Festive date & pecan pudding. This recipe can best be described as a cross between sticky toffee pudding and Christmas pudding, similar to the toffee pudding we mentioned earlier but with dates and pecans.
- Steamed Carrot Pudding. This pudding recipe still includes all the nuts, fruit, and rum and while focusing more on adding carrot and spices, including nutmeg, cinnamon, and cloves.
- Sticky Toffee Christmas Pudding. This Christmas Sticky Toffee Pudding looks just like a Christmas pudding but it's a much more enjoyable modern twist to the traditional dessert.
- Classic Christmas Pudding. The classic Christmas pudding is one that has become a traditional staple in many kitchens around Christmas time. Most of us have a family recipe that has been passed on through the generations but if you don't, here is another traditional Christmas pudding recipe for you to try.
ENGLISH CHRISTMAS PUDDING WITH BRANDY SAUCE | DESSERT ...
From goodto.com
3.1/5 (247)Category DessertServings 8Calories 260 per serving
THE ROYAL FAMILY'S CHRISTMAS PUDDING RECIPE | READER'S ...
From readersdigest.ca
Estimated Reading Time 3 mins
CHRISTMAS PUDDING - MORE.CTV.CA
From more.ctv.ca
Cuisine IrishCategory DessertServings 6
CHRISTMAS PUDDING - FOOD NETWORK
From foodnetwork.co.uk
Cuisine BritishServings 4
CHRISTMAS PUDDING: WHAT IT IS AND WHERE IT CAME FROM ...
From christmashq.com
Email [email protected]Estimated Reading Time 6 minsAuthor Stacey Garratt
CHRISTMAS PUDDING RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 30 secs
12 BEST CHRISTMAS PUDDING RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
CHRISTMAS PUDDING RECIPE - A TRADITIONAL RICH DESSERT FOR ...
From foodviva.com
Servings 8Estimated Reading Time 3 mins
CHRISTMAS PUDDING NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHRISTMAS PUDDING RECIPES | ALLRECIPES
From allrecipes.com
CHRISTMAS PUDDING RECIPES - BBC FOOD
From bbc.co.uk
CHRISTMAS PUDDING RECIPES | EATINGWELL
From eatingwell.com
9 CHRISTMAS PUDDING IDEAS | CHRISTMAS PUDDING, CHRISTMAS ...
From pinterest.ca
XMAS PUDDING : 20 SHOW-STOPPING CHRISTMAS DESSERTS RECIPES ...
From team-building-escape-room.blogspot.com
CHRISTMAS PUDDING RECIPES - BBC GOOD FOOD
CHRISTMAS PUDDING | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
27 CHRISTMAS PUDDING RECIPES FOR AN OLD-FASHIONED HOLIDAY
CENTURY CHRISTMAS PUDDING | CANADIAN LIVING
From canadianliving.com
CHRISTMAS PUDDING - SAVEUR
From saveur.com
CHRISTMAS PUDDING RECIPES - ESSENTIALLY ENGLAND
From essentially-england.com
CHRISTMAS PUDDING | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
EASY CHRISTMAS PUDDING RECIPE - LOVEFOOD.COM
From lovefood.com
CHRISTMAS PUDDING RECIPES - STEAMED TRADITIONAL PUDDINGS
From homemade-dessert-recipes.com
CHRISTMAS PUDDING RECIPE MY CAFE – JUST EASY RECIPE
From justeasyrecipe.com
AMAZON.CA: CHRISTMAS PUDDING
From amazon.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love