Fruit Pudding Food

MUM'S FRUIT SPONGE PUDDING

Steps:

• Preheat oven to 180°C.
• Pour the plums, apples, ½ cup reserved plum juice and cinnamon sticks into an ovenproof dish. Put in the oven to get hot.
• Beat the butter and sugar until pale and creamy, then add the egg and beat well.
• Sift in the flour and baking powder, mixing to combine. Add the milk, a tablespoon at a time, and stir until you have a dropping consistency batter (see note). Dollop the mixture over the hot fruit - it won't cover the fruit but will spread out while cooking.
• Cook for about 30 minutes. Test by inserting a skewer or knife into the sponge - it should come out clean when cooked.
• Rest for 5 minutes. Mix together the cinnamon and caster sugar, then sprinkle over the cooked pudding. Serve with whipped cream, ice cream and/or custard.

FABULOUS FRUIT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Coat 9- x 13-inch baking dish with cooking spray.
• In a small bowl, stir together the sugar, cinnamon and nutmeg.
• In a large bowl, beat eggs and add sugar mixture. Add bread, apples, peaches, condensed milk, eggs, milk, half-and-half, and vanilla; stir until combined. Spoon into baking dish.
• Bake 40 to 45 minutes or until a knife inserted in center comes out clean. Remove from oven. While hot, using a fork, poke holes in bread pudding and pour salted caramel over the top. Serve warm, or refrigerate until ready to serve.

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.

FRUIT PUDDING

Steps:

• Place dried fruit, cinnamon, salt and water in a saucepan and bring to a simmer
• Cook at a simmer for 30 minutes until fruit is reconstituted
• Place fruit mixture, eggs and vanilla in a vitamix and puree until smooth
• Dish mixture into half-cup ramekins, then top with pecans
• Bake ramekins at 350°F for 30 minutes
• Remove from oven then cool and serve

FRUIT CAKE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a 10-inch cast-iron skillet (or similarly sized baking dish) with baking spray. To skillet, add fruit cake and set aside.
• In a bowl, whisk together the milk, heavy cream, eggs, vanilla extract, and orange zest until well combined.
• Pour the milk mixture over the fruit cake and press the fruit cake down to soak up some of the milk mixture.
• Sprinkle chocolate chunks over top. Bake for 30 minutes or until a wooden toothpick or cake tester inserted in the centre of the bread pudding comes out clean.
• Carefully remove from the oven and garnish with walnuts and pomegranate arils. Serve as is or with ice cream or whipped cream!

CREAMY FRUIT AND PUDDING PARFAITS

Steps:

• Mix juice and extract until blended. Drizzle over cake cubes in large bowl; toss to evenly coat.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Place half the cake cubes in 12 dessert dishes; top with layers of half each of the berries and pudding mixture. Repeat layers.
• Refrigerate 2 hours. Top with remaining COOL WHIP just before serving.

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!

FRUIT PUDDING

Steps:

• Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
• Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
• In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
• Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
• Bake at 350 for 40 minutes.

FRUIT TRIFLE

Steps:

• Stand 16 wafers around inside edge of trifle dish. Coarsely break remaining wafers; place on bottom of dish, then drizzle with liqueur.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in chocolate and half the COOL WHIP.
• Layer half each of the pudding mixture and fruit over wafers in dish; repeat layers. Top with remaining COOL WHIP. Refrigerate 30 min.

VANILLA PUDDING FRUIT SALAD

Steps:

• Zest the lime.
• Drain one of the cans of peaches into a large bowl. Stir 2 tablespoons pudding mix into the juice.
• Drain remaining can of peaches, mandarin oranges and pineapple chunks. (Juice is not needed for this recipe).
• Add all fruit and lime zest to the pudding mixture. Gently stir to combine.
• Chill at least 30 minutes before serving.

CREAMY FRUIT COCKTAIL PUDDING

Steps:

• Mix all batter ingredients well with wooden spoon.
• Pour into large greased pie dish.
• Bake at 350F for 40 - 50 minutes.
• Boil together topping ingredients for 5 minutes.
• As pudding comes out of oven stab it all over with a knife and pour topping over.

BAKED FRUITY AUTUMN PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle.
• To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side.
• Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Using your hand, bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into ¾ and ¼ parts. Roll the larger portion into a rough circle, approx 20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining ¼ to make a lid, then press the pastry edges together to firmly seal. Tuck the protruding flaps of parchment down onto pastry.
• Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate.