Grannys Plum Pudding Food

PLUM PUDDING

Steps:

• Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week.
• Serve with warmed Hard Sauce.
• Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste.

GRANNY'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F. Grease a 9x13 glass baking dish.
• Beat eggs in a large mixing bowl. Add melted butter, sugar and milk. Mix well.
• Whisking constantly, sprinkle in the cornstarch and mix very well.
• Pour in the corn and creamed corn. Stir well then pour mixture into baking dish.
• Bake for 1 hour. Let it sit for 10 minutes when removing from the oven to firm up.

TINY TIM'S PLUM PUDDING

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

GRANNY'S RICE PUDDING

Steps:

• Preheat oven to 450.
• Beat yolks of eggs. Add other ingredients except for egg whites. Mix well.
• Pour into buttered casserole dish. Bake for 45 minutes.
• Beat egg whites with sugar and vanilla until peaks form.
• Add to baked pudding and brown under broiler.

GRANNY'S BREAD PUDDING

Steps:

• In a mixing bowl, whisk together eggs, sugar and vanilla.
• Add half & half, whisk vigorously until foamy.
• Tear apart bread slices and soak briefly until moist.
• Grease six ramekins (about 3-1/4 inches in diameter) with a little butter.
• Ladle mixture to the top of each ramekin.
• Place ramekins in a large ovenproof glass baking dish with a half-inch of water.
• Bake at 350 degrees for 45 minutes.