English Christmas Pudding
Posted: Sun Dec 26, 2010 10:54 pm
English Christmas Pudding
Ingredients:
1 cup flour (1/4 lb.)
1/2 tsp. baking powder
1/2 tsp. allspice
1/4 tsp. nutmeg
2 cups breadcrumbs
2 cups (1/2 lb.) chopped suet (or butter)
1-1/2 cups brown sugar
6 oz. currants
6 oz. sultanas
12 oz. raisins
3 oz. mixed peel chopped
1/4 cup ground almonds
Grated rind of 1 lemon
4 eggs well beaten
brandy
Preparation:
Mix all the ingredients together thoroughly and add enough brandy, rye, old ale or milk to moisten the whole. Pour into well-buttered molds and leave sit at least one day (preferably 2 weeks). Cover with buttered paper or tin foil and tie it securely in place. Put the molds in a pan of water or steamer and steam for 8 or 9 hours. Serve flaming in a little brandy and with hard sauce. Makes 2 puddings.
Wonder Sauce
Ingredients:
2 eggs
2 cups confectioners sugar
2 Tbs. soft butter
2 Tbs. brandy
2 Tbs. rum
1 cup heavy cream
Preparation:
Beat the eggs well and stir in the sugar. Add the butter, brandy, and rum. Fold in the cream that has been whipped until stiff. Serves 10 to 15. Serve at Chrismas-time with mince tarts or plum pudding.
Hard Sauce
Ingredients:
1/2 lb. sweet butter
1/2 lb. confectioners sugar
3/4 cup Cognac or good brandy
pinch of salt
Preparation:
Place the butter in a bowl and beat with an electric mixer until light and fluffy. Add the sugar and salt and slowly mix in the Cognac. Beat the mixture about 5 minutes more. Thoroughly chill before serving.
Ingredients:
1 cup flour (1/4 lb.)
1/2 tsp. baking powder
1/2 tsp. allspice
1/4 tsp. nutmeg
2 cups breadcrumbs
2 cups (1/2 lb.) chopped suet (or butter)
1-1/2 cups brown sugar
6 oz. currants
6 oz. sultanas
12 oz. raisins
3 oz. mixed peel chopped
1/4 cup ground almonds
Grated rind of 1 lemon
4 eggs well beaten
brandy
Preparation:
Mix all the ingredients together thoroughly and add enough brandy, rye, old ale or milk to moisten the whole. Pour into well-buttered molds and leave sit at least one day (preferably 2 weeks). Cover with buttered paper or tin foil and tie it securely in place. Put the molds in a pan of water or steamer and steam for 8 or 9 hours. Serve flaming in a little brandy and with hard sauce. Makes 2 puddings.
Wonder Sauce
Ingredients:
2 eggs
2 cups confectioners sugar
2 Tbs. soft butter
2 Tbs. brandy
2 Tbs. rum
1 cup heavy cream
Preparation:
Beat the eggs well and stir in the sugar. Add the butter, brandy, and rum. Fold in the cream that has been whipped until stiff. Serves 10 to 15. Serve at Chrismas-time with mince tarts or plum pudding.
Hard Sauce
Ingredients:
1/2 lb. sweet butter
1/2 lb. confectioners sugar
3/4 cup Cognac or good brandy
pinch of salt
Preparation:
Place the butter in a bowl and beat with an electric mixer until light and fluffy. Add the sugar and salt and slowly mix in the Cognac. Beat the mixture about 5 minutes more. Thoroughly chill before serving.