STEAMED CHRISTMAS PUDDING
The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favorite combination.
Provided by Leeza
Categories Fruits and Vegetables Vegetables Squash
Time 3h20m
Yield 8
Number Of Ingredients 11
Steps:
- Grease one 2-quart lidded pudding mold. Sift together the flour, sugar and cinnamon; set aside.
- In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mold.
- Place a rack in the bottom of a large pot, over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
- Check the pan occasionally and add more water if needed. Check for doneness by inserting a toothpick in the center. When firm, place the pudding mold on a rack outside of the water for 10 minutes and unmold.
- Prepare a sauce by blending together the sour cream, cream cheese and confectioners sugar. Spoon dollops over warm pudding and serve.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 65.1 g, Cholesterol 105 mg, Fat 23.4 g, Fiber 1.9 g, Protein 7.1 g, SaturatedFat 14.2 g, Sodium 497.9 mg, Sugar 43.7 g
7-CUP STEAMED CHRISTMAS PUDDING WITH BUTTERSCOTCH SAUCE
An easy and VERY light Christmas pudding - for those that dislike the heavy dark puddings. However, this still has all the traditional Christmas pudding ingredients, but it is served with a delicious butterscotch sauce for a decadent twist! Moreover, all the family can now have their pudding and eat it, as this appeals to all ages! Steaming a pudding is SO easy - you just pop it on to gently steam, whilst you prepare the rest of the festive meal. You only have to remember to keep topping up the water from time to time. Serve warm with the hot butterscotch sauce and maybe a jug of single cream or brandy custard to help it along! Merry Christmas! N.B. This recipe was taken from the Christmas 2003 edition of BBC Good Food magazine, I have amended it slightly to personal taste. I have made this pudding every year since I first saw the recipe, and I have given this recipe out countless times!
Provided by French Tart
Categories Dessert
Time 2h15m
Yield 1 Large Pudding, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
- Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
- Check the water level during cooking, topping up if necessary.
- If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
- If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
- Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
- Serve with a jug of fresh cream or brandy custard.
NANA'S TRADITIONAL CHRISTMAS STEAMED PLUM PUDDING WITH HARD SAUCE
Steps:
- Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
- Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and Hard Sauce.
- Beat all ingredients together until very well combined. Serve with pudding.
STEAMED CARROT PUDDING
This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter dinner and other holiday meals. -Ann Searcey, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts : Calories 570 calories, Fat 28g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 760mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 5g fiber), Protein 9g protein.
CHRISTMAS CARROT PUDDING
This is a traditional English steamed pudding, which I serve with Egg Nog Sauce. DH could care less about Christmas anything, except this. If I don't make this, I may as well pack my bags ... :) This is his dear Mom's recipe, just as she wrote it, I don't dare change it!
Provided by Gumboot Gourmet
Categories Dessert
Time 3h30m
Yield 2 mdeium puddings, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle a tablespoon of flour over fruit & mix, set aside.
- Grate carrot & potato, set aside.
- Cream sugar & butter, add egg & beat.
- Add carrot & 1/2 of potato.
- Mix well & add remaining flour & spices.
- Dissolve baking soda in remaining 1/2 of potato.
- Add to pudding & mix lightly.
- Add floured fruit & mix lightly.
- Add rum or brandy if using.
- Pour into large buttered pudding bowl.
- Cover with greased parchment or waxed paper.
- Cover with clean cotton cloth, tied down.
- This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
- Steam on stovetop for three hours, watching water level.
- Water should not come more than halfway up the bowl.
- At this point you can either serve it, refrigerate for a few days or put in the freezer.
- I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
- Steam for one hour before serving.
- Serve with egg nog sauce, or your favorite hard sauce.
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