CHRISTMAS PARSON'S PUDDING
In response to a request for Christmas Pudding, I'm sending along a recipe which has been in our family for years. It's called Parson's Pudding. My sister-in-law makes a very similar Christmas Pudding but uses suet in her version (Suet Pudding). Parson's Pudding
Provided by montanamarti
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix above together with nuts and dates as desired.
- (I usually use about a cup of chopped pecans and a cup of chopped dates - use more or less according to your own tastes) Pour pudding mix into a can or mold and steam for 3 hours.
- When done, it is cake-like in texture. For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2 Tbsp boiling water.
- Beat in 3 (very fresh) egg yolks.
- Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste) Serve the sauce with the Pudding.
- Some people also like a "hard sauce" (brandy-flavored) on their pudding.
Nutrition Facts : Calories 3589.6, Fat 96.7, SaturatedFat 59, Cholesterol 244, Sodium 2224.2, Carbohydrate 652.9, Fiber 15.5, Sugar 273.9, Protein 44.1
CLASSIC CHRISTMAS PUDDING
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 8h
Yield Makes two 1.2 litre puds (each serves 8)
Number Of Ingredients 32
Steps:
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
- Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
- Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
- Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
- To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.
- On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
Nutrition Facts : Calories 550 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.92 milligram of sodium
THE QUEEN'S CHRISTMAS PUDDING
Even if you don't like dried fruit, you'll agree this Christmas pudding is special and delicious. There's no sugar added, and no spices, either-it's perfect as is! Serve with vanilla ice cream, heavy cream, or crème anglaise.
Provided by Chef John
Categories Custards and Puddings
Time 12h55m
Yield 8
Number Of Ingredients 18
Steps:
- Select a heat-proof bowl of any size or shape and generously grease with butter.
- Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
- Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
- Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
- Place in the refrigerator, 8 hours to overnight.
- Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
- Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
- Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
- Brush maple syrup over top. Cut and serve immediately.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 101 g, Cholesterol 82.7 mg, Fat 33.9 g, Fiber 9.8 g, Protein 9 g, SaturatedFat 14.1 g, Sodium 216.5 mg
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