NEW ENGLAND PUDDING
A pudding-cake dessert especially good in the fall when apples are plentiful. If you like pineapple, apples, nuts, cake and ice cream, you'll love this. This came from a cookbook put out by Pace One, a local restaurant, and was served there many years ago. Don't know if it is still on the menu.
Provided by SYBRSUZY
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Combine drained pineapple and diced apples.
- Put into a 9-inch square pan.
- Mix walnuts and brown sugar together and spread over fruit.
- Beat eggs until thick and blend in flour and sugar.
- Add melted butter and mix thoroughly.
- Spread batter over the sugar and walnuts, making sure that mixture does not touch fruit mixture underneath.
- Bake for approximately 60 minutes or until golden brown.
- It's done when poked and no butter flows underneath.
- Serve warm with vanilla ice cream if desired.
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.
NEW ENGLAND CORN PUDDING
I found this recipe on a B&B site. It comes from The Governor's Inn in Ludlow, Vermont. The servings are approximate.
Provided by dojemi
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Stir the flour, salt, sugar, and the melted butter into the corn.
- Beat the eggs slightly and combine with the milk.
- Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam.
- Bake in a 450 degree oven for 45 minutes, until nicely browned.
- *IMPORTANT: Stir with a long-pronged fork, breaking the surface as little as possible 3 times during baking.
Nutrition Facts : Calories 355.8, Fat 16.5, SaturatedFat 8.9, Cholesterol 160.7, Sodium 671.5, Carbohydrate 42.5, Fiber 1.4, Sugar 26.9, Protein 11.5
NEW ENGLAND CREAMY RICE PUDDING
I am not quite sure where the recipe came from, but it is positively the best cure for a cold winters day.
Provided by Chef Ellabella
Categories Dessert
Time 16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, constarch, and salt in saucepan, add milk.
- Cook over medium heat, stirring constantly, until thick and bubbly (8 minutes), cook one more minute.
- Temper eggs by briskly whisking small spoons of hot milk mixture into eggs (best done in a small heavy bowl).
- Whisk egg mixture into milk mixture.
- Add rice, raisins, butter and vanilla.
- Let stand 10 minutes.
- Stir gently, spoon into dessert dishes and sprinkle with nutmeg.
Nutrition Facts : Calories 282.5, Fat 6.6, SaturatedFat 3.6, Cholesterol 78.5, Sodium 177.9, Carbohydrate 49.2, Fiber 0.2, Sugar 25.1, Protein 6.3
OLD FASHIONED NEW ENGLAND INDIAN PUDDING
This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 2h25m
Yield 8-10
Number Of Ingredients 12
Steps:
- Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
- Preheat oven to 250.
- In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
- Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
- Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
- Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
- Stir in the raisins (optional).
- Pour into a 2 1/2 quart shallow casserole dish.
- Bake for 2 hours at 250.
- Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.
NEW ENGLAND BREAD PUDDING
My favorite bread pudding is my Recipe #103873, but when I don't want chocolate, this is great. Once in a while I want a change, not often, but when I do, this is what I make. I like bread pudding.
Provided by Mimi in Maine
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In an ungreased 3 quart baking dish tear up the bread in pieces.
- In another bowl pour boiling water over the raisins and drain.
- Add to the bread and mix up.
- In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
- Add the milk to this.
- Mix well and pour over the bread and mix gently.
- Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours.
- Serve with whipped cream dollops.
Nutrition Facts : Calories 386, Fat 9.7, SaturatedFat 4.8, Cholesterol 128.5, Sodium 392.4, Carbohydrate 64.5, Fiber 1.7, Sugar 37.5, Protein 11.6
More about "new england christmas pudding recipes"
CHRISTMAS PUDDING | TRADITIONAL PUDDING FROM ENGLAND
From tasteatlas.com
CHRISTMAS BAG PUDDING - NEW ENGLAND TODAY
From newengland.com
Estimated Reading Time 3 mins
YANKEE CHRISTMAS PUDDING - NEW ENGLAND TODAY
From newengland.com
Servings 16Estimated Reading Time 50 secs
CUISINE OF NEW ENGLAND - WIKIPEDIA
From en.wikipedia.org
CHRISTMAS PUDDING (PLUM PUDDING) RECIPE - CHRISTINA'S CUCINA
From christinascucina.com
BEST RECIPES FROM NEW ENGLAND INNS - ALMANAC.COM
From almanac.com
190 BEST NEW ENGLAND CHRISTMAS IDEAS - PINTEREST
From pinterest.com
25 WICKED GOOD NEW ENGLAND RECIPES | TASTE OF HOME
From tasteofhome.com
WHAT IS A CHRISTMAS PUDDING IN ENGLAND? - ASKINGLOT.COM
From askinglot.com
CHRISTMAS IN PURITAN NEW ENGLAND - WIKIPEDIA
From en.wikipedia.org
THE ROYAL FAMILY’S OFFICIAL CHRISTMAS PUDDING RECIPE – PUREWOW
From purewow.com
CHRISTMAS FOODS IN ENGLAND AND THE BRITISH ISLES - TRIPSAVVY
From tripsavvy.com
WE WON'T GO UNTIL WE GET SOME: NEW ENGLAND COLONIAL …
From newenglandhistoricalsociety.com
OLD FASHIONED NEW ENGLAND INDIAN PUDDING RECIPE - FOOD NEWS
From foodnewsnews.com
THREE NEW ENGLAND HOLIDAY MENUS - YANKEE MAGAZINE
From newengland.com
CHRISTMAS PUDDING - WIKIPEDIA
From en.wikipedia.org
STEAMED PLUM PUDDING RECIPE | YANKEE MAGAZINE
From newengland.com
BRITISH CHRISTMAS PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHRISTMAS PUDDING RECIPES - ESSENTIALLY ENGLAND
From essentially-england.com
WHAT IS CHRISTMAS PUDDING AND HOW DO YOU MAKE IT? - ALLRECIPES
From allrecipes.com
CHRISTMAS IN ENGLAND
From essentially-england.com
CHRISTMAS PUDDING FROM ENGLAND - FINE DINING LOVERS
From finedininglovers.com
NEW ENGLAND CHRISTMAS PUDDING FOOD- WIKIFOODHUB
From wikifoodhub.com
YOU KNOW YOU'RE FROM NEW ENGLAND IF YOU EAT THESE THINGS ON …
From thedailymeal.com
CHRISTMAS PUDDING RECIPE - BBC FOOD
From bbc.co.uk
NEW ENGLAND CHRISTMAS PUDDING – RECIPES NETWORK
From recipenet.org
CHRISTMAS FOOD: A FESTIVE INDULGENCE - ESSENTIALLY ENGLAND
From essentially-england.com
A BRIEF HISTORY OF CHRISTMAS PUDDING — AND WHY IT’S GOOD FOR YOU
From theprint.in
TRADITIONAL CHRISTMAS FOODS - YOUTUBE
From youtube.com
NO, CHRISTMAS PUDDING IS NOT AN ENGLISH FRUITCAKE, BUT IT DOES TAKE …
From dallasnews.com
75 CLASSIC NEW ENGLAND FOODS - NEW ENGLAND TODAY
From newengland.com
A NEW ENGLAND CHRISTMAS PUDDING FOR STIR UP SUNDAY
From pinterest.com
CHRISTMAS PUDDING RECIPES | ALLRECIPES
From allrecipes.com
A NEW ENGLAND CHRISTMAS PUDDING FOR STIR UP SUNDAY
From pinterest.com
15 THINGS NEW ENGLANDERS EAT ON CHRISTMAS
From thedailymeal.com
NEW ENGLAND | FOOD & WINE
From foodandwine.com
You'll also love