Dried Fruit Pudding Food

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BRITISH CHRISTMAS PUDDING



British Christmas Pudding image

A Christmas pudding is a traditional British dessert for the holiday. This tried and tested recipe includes suet, fat from beef kidneys.

Provided by Elaine Lemm

Categories     Dessert     Brunch     Snack     Cake

Time P1m4DT19h30m

Yield 12

Number Of Ingredients 16

1 pound/450 g mixed dried fruit
1 ounce/25 g candied peel (mixed varieties, finely chopped)
1 small cooking apple (peeled, cored, and finely chopped)
1 tablespoon orange zest
1/2 tablespoon lemon zest
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup brandy (plus a little extra for soaking at the end)
2 ounces/55 g self-rising flour (sifted)
1 teaspoon ground mixed spice
1 1/2 teaspoons ground cinnamon
4 ounces/110 g suet (beef or vegetarian, shredded)
4 ounces/110 g dark brown sugar
4 ounces/110 g fresh breadcrumbs
1 ounce/25 g whole almonds (roughly chopped)
2 large eggs

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

PECAN AND DRIED FRUIT NOODLE PUDDING



Pecan and Dried Fruit Noodle Pudding image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound wide egg noodles
4 large eggs, separated
6 tablespoons unsalted butter
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla
1/3 cup diced raisins
1/3 cup diced apricots
Cinnamon
Freshly grated nutmeg
1 cup chopped walnuts
2/3 cup apricot preserves

Steps:

  • Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.
  • In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla.
  • In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.

30-MINUTE RICE PUDDING WITH DRIED FRUIT



30-Minute Rice Pudding with Dried Fruit image

Provided by Gale Gand

Categories     Milk/Cream     Citrus     Dairy     Egg     Rice     Dessert     Freeze/Chill     Quick & Easy     Dried Fruit     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 cup arborio or medium-grain rice
5 cups whole milk
1/4 cup raisins
1/2 teaspoon grated orange peel
1/4 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar

Steps:

  • Place rice in strainer and rinse under cold running water until water runs clear. Place rice, milk, raisins, and orange peel in large saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring rice mixture to simmer over medium heat, stirring occasionally. Reduce heat to lowest possible temperature, cover, and simmer, stirring occasionally, until rice is tender, about 23 minutes. Remove from heat. Add egg yolks; stir until thickened, about 1 minute. Stir in sugar.
  • Divide pudding among eight 3/4-cup ramekins or custard cups. Chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

STICKY DATE & RAISIN PUDDING



Sticky date & raisin pudding image

Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit

Provided by Good Food team

Categories     Dessert

Time 4h

Number Of Ingredients 10

250g stoned date , roughly chopped
100g raisin
150ml milk
150ml brandy or rum
140g butter , softened, plus extra for greasing
50g soft brown sugar
2 large eggs
175g self-raising flour
1 tsp mixed spice
zest 1 orange

Steps:

  • Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed - don't worry if it looks a little curdled. Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin.
  • To prepare your steamer, place a snugly fitting upturned bowl or saucer in the base of a large, deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking parchment and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment - this will be your lid. Set aside. Boil the kettle for the steamer.
  • In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula until there are no visible lumps of flour. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment, butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding.
  • Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.

Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

SALADOOHA (RUSSIAN DRIED FRUIT PUDDING)



Saladooha (russian Dried Fruit Pudding) image

A delicous and healthy fruit pudding that is easy to make. My grandmother passed this recipe to me over 60 years ago, however, I made some adjustments to the recipe. Grandmother made this pudding from the dried fruit that she prepared when the fruit was in season.

Provided by William Uncle Bill

Categories     Dessert

Time 1h35m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 cup water
1 cup dried cranberries
12 cups water
1 cup dried apricot, quartered
2 cups dried prunes, pitted
1 cup golden seedless raisins
1 cup dried apple
1 cup dried pear
1 cup dried peach
1 cup dried, pitted dates
2 cups granulated sugar
1/4 cup all-purpose flour
1/4 cup whole wheat flour

Steps:

  • In a medium size saucepan, add 1 cup of water and cranberries and cook until tender; mash and set aside.
  • In a large cooking pot, add 12 cups of water, apricots, prunes, raisins, apples, pears, peaches, dates; bring to boil, then reduce heat to simmer, cover and cook for 1 hour or until all fruit is soft; stirring occasionally.
  • Add sugar and mashed cranberries and cook for 5 minutes.
  • Remove 1 cup of liquid from cooked fruit and stir in all-purpose and whole wheat flour to form a smooth, thin paste.
  • Add flour paste to cooking pot and stir until well blended.
  • Reduce heat to low and continue cooking for another 10 minutes, stirring frequently so the fruit does not settle to the bottom of the pot.
  • Remove from heat and let cool before serving.
  • Serve fruit pudding as is.
  • If desired, you can serve with ice-cream or whipping cream.

Nutrition Facts : Calories 342.6, Fat 0.4, SaturatedFat 0.1, Sodium 14.8, Carbohydrate 88.9, Fiber 6.3, Sugar 71.2, Protein 2.5

WILD RICE PUDDING WITH DRIED FRUIT



Wild Rice Pudding With Dried Fruit image

There are few desserts more worthy of the term comfort food than rice pudding. This recipe adds a new twist to the old standby by using wild rice and brown rice in place of the usual white rice.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups light cream or 1 1/2 cups half-and-half
1 1/2 cups heavy cream
1/3 cup maple syrup
3 whole eggs, plus
3 egg yolks
3/4 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 cup mixed dried fruit, chopped (about 6 ounces)
1/2 cup golden raisin
1 cup cooked wild rice
1 cup cooked brown rice

Steps:

  • Preheat the oven to 325 degrees Fahrenheit. Butter a shallow 1-quart baking dish.
  • In a large bowl, combine the light cream, heavy cream, maple syrup, whole eggs, egg yolks, vanilla, nutmeg, dried fruit, raisins, wild rice, and brown rice.
  • Turn the mixture into the prepared dish and bake, uncovered, for 35 minutes.
  • Stir the mixture in the baking dish and bake for an additional 5 minutes, or until the custard is set. Serve warm or chilled.

Nutrition Facts : Calories 595, Fat 38.8, SaturatedFat 22.6, Cholesterol 321.3, Sodium 94.1, Carbohydrate 55.8, Fiber 3.6, Sugar 18.5, Protein 10.1

RICE PUDDING WITH CINNAMON AND DRIED FRUIT



Rice Pudding With Cinnamon and Dried Fruit image

Make and share this Rice Pudding With Cinnamon and Dried Fruit recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Scandinavian

Time 1h15m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 8

1/4 teaspoon table salt
1 cup medium grain rice (white) or 1 large grain white rice
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 cup chopped prunes or 1/2 cup apricot
1 teaspoon ground cinnamon

Steps:

  • Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
  • Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent 10sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
  • Remove from heat and stir in vanilla extract, dried fruit, and cinnamon. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.).

Nutrition Facts : Calories 434.8, Fat 15.2, SaturatedFat 9.2, Cholesterol 47.5, Sodium 180.7, Carbohydrate 66.9, Fiber 1.1, Sugar 35, Protein 8.8

STICKY SULTANA PUDDING



Sticky sultana pudding image

A super-speedy fruit sponge that's cooked in the microwave and ready in just 10 minutes - serve with hot custard or golden syrup

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 10m

Number Of Ingredients 8

100g butter , plus extra for the basin
200g plain flour
1 tsp baking powder
85g light muscovado sugar
100g sultana
2 large eggs , lightly beaten
2 tbsp milk
golden syrup and custard, to serve

Steps:

  • Butter a small microwave-proof pudding basin. In a separate bowl, rub the butter into the flour and baking powder, then stir in the sugar and sultanas. Gradually add the eggs and milk to make a wet cake mixture.
  • Spoon into the basin and make a deep hollow in the centre with the back of the spoon. Cover the basin with cling film, pierce with the tip of a knife and microwave on High for 4½-5 mins until well risen and firm to the touch.
  • Carefully turn the pud out onto a plate and spoon over a generous amount of syrup. Slice and serve with custard.

Nutrition Facts : Calories 368 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

DRIED FRUIT PUDDING



Dried Fruit Pudding image

Posted for ZWT6 for Scandinavia leg of tour. When I have small amounts of leftover fruit juice, I combine them in the freezer in one container. Comes in handy when a recipe calls for juice, and I'm out of fresh! Cook time does not include chill time.

Provided by Darkhunter

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups mixed dried fruit (apricots, prunes, pears, apples)
3 cups fruit juice (or more)
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 pinch ground cloves
3 tablespoons quick-cooking tapioca
1 cup heavy cream
1 teaspoon pure vanilla extract
1 tablespoon honey or 1 tablespoon powdered sugar

Steps:

  • Core and chop the pears and apples, if needed. Chop the apricots and prunes roughly.
  • Stew the fruit in the juice with the spices on low heat for 30 minutes. Drain and reserve the liquid. Set aside 1/3 cup fruit.
  • Measure the liquid and add more juice if needed to make 2 cups.
  • Stir the tapioca into the juice in a saucepan. Let sit for 5 minutes. Bring to a boil and cook for 2 minutes while stirring constantly. Take off heat and let sit for 20 minutes. Combine with fruit, except the 1/3 cup, and chill.
  • Whip the cream with the vanilla and whatever you are using for sweetening until stiff but not dry.
  • In a large clear glass bowl, or in individual glasses, layer the chilled fruit pudding and the whipped cream, ending with the whipped cream. Decorate with reserved fruit.

Nutrition Facts : Calories 306.3, Fat 15, SaturatedFat 9.2, Cholesterol 54.3, Sodium 67.7, Carbohydrate 44.9, Fiber 4.3, Sugar 8.1, Protein 2.1

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