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.
MINI CHRISTMAS PUDDING TREATS
A great little treat that look like Christmas puddings. These little puddings are so quick and simple to prepare. They always disappear quickly. You can use orange juice or water with a little brandy essence if you do not wish to add the alcohol. Measurements are all approximations- the mixture should be moist enough to easily roll into small walnut sized balls. Use any purchased Christmas fruit cake-even home brand turns out OK. Any sized cake is OK. You can add some extra diced glace cherries if you wish. My brother-in-law originally made these from a magazine about ten years ago- we have been making them every Christmas since.
Provided by Jubes
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Crumble the fruitcake with your hands into a mixing bowl.
- Stir in the brandy and mix thoroughly. Add enough of the brandy (or substitute) so that the mixture will easily roll into walnut sized balls. Roll into balls using your hands.
- Place the rolled balls onto a lined baking tray.
- Melt the chocolate and drizzle over the balls to represent the custard. Use a teaspoon and let the chocolate run down the sides of the little puddings.
- Chop the snake lollies using scissors into small slices. Add two green and one red piece to the top of the puddings. Position the lolly pieces lose together, these become the holly atop of the puddings.
- Refrigerate until the chocolate has set. Store in an airtight container and keep refrigerated.
Nutrition Facts : Calories 126, Fat 4.8, SaturatedFat 1.9, Cholesterol 2.3, Sodium 70.5, Carbohydrate 19.3, Fiber 0.9, Sugar 11.9, Protein 1.2
MINI CHRISTMAS FRUIT PUDDINGS
I often get a lot of comments about these mini fruit puddings but I never give my secret away (I'm actually cheating). I don't use alcohol so I use cranberry Juice. Fun for the kids to help. This recipe was given to me from an old work mate. Thanks CC.
Provided by Chef floWer
Categories Dessert
Time 1h30m
Yield 40 mini puddings
Number Of Ingredients 6
Steps:
- Mixture:.
- Crumble Fruit Cake in a bowl.
- Add Copha.
- Add Liquid.
- Mix ingredients (Mixture should be moist, if to dry add more liquid, if to moist add more fruit cake).
- Make mixture into little balls.
- Topping:.
- Melt the white chocolate
- Add Melted Copha with chocolate and mix together.
- Cut decorations into small (mini) pieces.
- Putting it together.
- Place balls on serving plate or petite patty pans.
- Dribble a small amount of white chocolate on the top.
- Add the small decoration.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 58.7, Fat 3.5, SaturatedFat 2.4, Cholesterol 0.6, Sodium 27.9, Carbohydrate 6.8, Fiber 0.4, Sugar 3.6, Protein 0.3
MIX & MATCH MINI CHRISTMAS PUDDINGS
Bespoke festive puddings mean you can customise each one to individual tastes while keeping the rich fruity base the same
Provided by Good Food team
Categories Dessert
Time 2h40m
Yield Makes 8
Number Of Ingredients 16
Steps:
- Mix together all the base ingredients in a large mixing bowl. Grease 8 individual pudding basins or darioles with a little butter, then line the bases with circles of baking parchment.
- Stir your choice of dried fruits, spices and liquid, plus nuts if you are using, into the base mixture. If you're tailoring your puddings for each guest, then weigh out 225g/8oz base mixture per pud, before adding the extras (see brackets after ingredients for individual pud quantities).
- Heat oven to 160C/140C fan/gas 4 and boil the kettle. Fill each basin or dariole with pud mixture. Grease a large sheet of foil, then stick a large sheet of baking parchment on top. Cut it into 8 squares, large enough to cover the puds with overhang, and make a small pleat in each. Cover the puddings by scrunching foil round the edges to completely seal. stick a name label, written in biro, on top of each pud to help identify them when serving. sit the puds in a big roasting tin, pour hot water from the kettle into the tin until nearly halfway up the puds, then cook for 1 hr. Cool, then store in an airtight container somewhere cool and dark, for up to 2 weeks.
- To serve, turn oven to 180C/160C fan/ gas 5 after the Christmas dinner has come out, and put the puds back into a roasting tin with hot water, as above. Cook for 40 mins, then turn off oven and leave them there if you're still eating. Carefully turn out onto serving plates, running a knife round the edge to help release, then dust with a little icing sugar and top with holly, if you like.
Nutrition Facts : Calories 713 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 122 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
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