BLUEBERRY PUDDING WITH HARD SAUCE
This is a recipe from my mother, who got it from her mother. To me it's more like a cake than a pudding, but hey, who am I to question my mother. It was and still is a summertime favorite when blueberries are in season. The original recipe called for Huckleberries. We could not always or rarely find them, so mother used the blueberries. When I was young, I would eat this for breakfast. The hard sauce sounds a little unusual with the vinegar, give it a try. You will be pleasantly surprised. I have given the exact recipe that was in my mother's manuscript cookbook. However I use up to 2 quarts of blueberries and closer to 1 teaspoon of freshly grated nutmeg. The original hard sauce recipe called for a good lump of butter, I calculated that to 2 tablespoons.
Provided by Nana Chickens
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F.
- Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
- Sift together all dry ingredients, set a side.
- Cream butter, sugar and egg yolks together.
- Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
- Fold in stiffly beaten egg whites.
- Roll berries well in flour.
- Fold berries in last.
- Bake in slow oven, 1-1 1/2 hours.
- In my oven it took 1 hour.
- Or until a toothpick inserted comes out clean and is golden brown.
- Hard Sauce:.
- Mix all ingredients well in a medium saucepan.
- When thickened add vanilla
- Dice cold butter.
- Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
- Serve warm or at room temperature.
- Refrigerate leftovers.
Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 3.2, Cholesterol 61.4, Sodium 296.2, Carbohydrate 90.6, Fiber 2.1, Sugar 67.3, Protein 5.6
NON-ALCOHOLIC HARD SAUCE
I make this to go along with my "We want some figgy pudding" recipe #124650. It's creamy, salty and sweet(I love salty sweet foods).I usually double the recipe if I am making figgy pudding with it.
Provided by Queenkungfu
Categories Dessert
Time 15m
Yield 6 scoops, 6 serving(s)
Number Of Ingredients 5
Steps:
- Sift powdered sugar and set aside.
- Beat butter until soft.
- Gradually beat in the sugar until well blended.
- Beat in salt and vanilla.
- Beat in heavy cream .
- When sauce is very smooth chill thoroughly.
- Serve.
Nutrition Facts : Calories 181.9, Fat 11.4, SaturatedFat 7.2, Cholesterol 33.9, Sodium 107, Carbohydrate 20.3, Sugar 19.7, Protein 0.3
AUNT JEANNIE'S HARD SAUCE
My great-aunt Jeannie (from Scotland) made this each Christmas to serve with my grandmother's plum pudding and mince pies. She always put in a fancy glass bowl and then used red and green maraschino cherries, cut in half, to made a Christmas tree on top. My sister Carol is now in charge of making this each holiday. Mincemeat tarts would just not be the same without it! (Number of servings is appx)
Provided by Impera_Magna
Categories Sauces
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy.
- Add sugar and blend well; stir in milk.
- Add brandy and vanilla, one teaspoon at a time to prevent separation.
- If sauce begins to separate, add more sugar.
- Turn into serving dish and decorate, if desired.
- Chill.
HARD SAUCE
This is a buttery nutmeg flavored sauce that is traditionally served on top of steamed puddings.. As the butter melts, the rum and nutmeg flavor seep down into the hot pudding, a very satisfactory state of affairs.
Provided by grandma2969
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a mixer bowl, beat the butter until creamy, then blend in the rest of the ingredients and continue beating until the mixture is smooth.
- Transfer to a covered container and refrigerate. Remove from the refrigerator to soften slightly about 1 hour before serving.
Nutrition Facts : Calories 882.8, Fat 46.4, SaturatedFat 29.3, Cholesterol 122, Sodium 328.4, Carbohydrate 120.1, Fiber 0.1, Sugar 118, Protein 0.5
DIANA'S PLUM PUDDING (PLUM PUDDING OF INFAMY)
This is a bread pudding baked in a bundt pan, filled with plums and studded with raisins, served with a soft or hard sauce. It's known at our house as the Plum Pudding of Infamy...we doubted my mom for days when she said she was going to make it for Christmas dinner...oh, how wrong we were to mock her! We were darn lucky she didn't withhold this from us. It's delicious warm, room temperature, and even cold the next day! Prep and cook time does not include resting time. Adapted from Plum Pudding Murder, a novel by Joanne Fluke.
Provided by eknecht
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Butter and flour inside of Bundt pan.
- Remove crusts and ends of the loaf; reserve for another use, if desired.
- Divide slices of bread into three even, separate piles.
- Cut the first third of bread slices diagonally into fourths (to make 4 triangles).
- Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
- Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
- Top the plums with one cup of raisins sprinkled evenly around the layer.
- Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
- Pour ½ cup melted butter over all.
- Cut another third of the bread into triangles, and layer it over the plums and raisins.
- Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
- Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
- Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
- Place Bundt pan on baking sheet with sides.
- In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
- Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down. As it soaks in you can add more mixture.).
- Sprinkle nutmeg over top and allow to rest for 30 minutes.
- Preheat oven to 350 degrees with rack in middle position.
- Place Bundt pan with baking pan in oven for 70 minutes.
- Let cool for 20 minutes.
- Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
- Bring to room temperature before serving (or warm individual slices in microwave).
- Dust with powdered sugar.
- For sauce:.
- Beat butter until fluffy.
- Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
- Repeat with remaining sugar and liquor OR milk.
- Beat until smooth and thick, but pourable.
- Store covered in refrigerator.
- Let stand at room temperature for ½ hour before serving.
- Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.
HARD SAUCE
I remember making this sauce for my mom when I was about 8 years old. I loved the aroma and spicy flavor. Today, many cooks spread cream-cheese frosting on spice cake instead, but I think you're really missing something if you bypass this warm, old-time sauce. -Shirley Joan Helfenbein, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, flour, nutmeg, allspice and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and extracts. Serve with spice cake. Refrigerate leftovers.
Nutrition Facts :
VANILLA BEAN RUM OR BRANDY BUTTER (HARD SAUCE)
A rich sweet buttery sauce perfect for topping warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts!
Provided by BecR2400
Categories Sauces
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Beat butter until light and fluffy (I use a hand held mixer).
- Gradually blend in the powdered sugar; add vanilla and cream, beating well to combine.
- Beat in the rum, to taste.
- Transfer to a pretty glass serving bowl, dust with nutmeg.
- Cover with cling film and refrigerate several hours or overnight, or may be packed into jars for holiday gift giving.
- Serve as a rich topping over warm holiday desserts such as Christmas pudding, soft gingerbread or spicecake, or apple or mince pies and tarts.
- Keeps for several weeks in the refrigerator.
Nutrition Facts : Calories 362.3, Fat 24.8, SaturatedFat 15.7, Cholesterol 67.2, Sodium 5.7, Carbohydrate 30.1, Sugar 29.4, Protein 0.4
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