CHRISTMAS PUDDING WITH BRANDY SAUCE
We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 10 servings (1-1/4 cups sauce).
Number Of Ingredients 31
Steps:
- In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.
Nutrition Facts : Calories 515 calories, Fat 17g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 424mg sodium, Carbohydrate 82g carbohydrate (62g sugars, Fiber 4g fiber), Protein 5g protein.
CHRISTMAS PUDDING WITH NUTMEG SAUCE
An adaptation of the traditional holiday staple, my fruity plum pudding stays true to those time-honored rustic flavors.-Deb Thompson, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 2h35m
Yield 8 servings (1/2 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and molasses. Combine flour, baking powder, baking soda and spices; gradually add to creamed mixture. Stir in apple, raisins, cherries and dates., Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a deep kettle. Add 1 in. of boiling water to kettle; cover and boil gently until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, replacing water as needed. Let stand 5 minutes before unmolding., In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in butter and nutmeg. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 469 calories, Fat 14g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 279mg sodium, Carbohydrate 85g carbohydrate (56g sugars, Fiber 3g fiber), Protein 6g protein.
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.
SOUTHERN STYLE CHRISTMAS BREAD PUDDING WITH BOURBON SAUCE
Provided by Food Network
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
- Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.
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.
GRAN'S HARD SAUCE FOR CHRISTMAS PUDDING
This is my grandmother's recipe that we use every year at Christmas to put over the Christmas pudding. It's very simple and oh so tasty. Please note that we have tried to half the recipe before and it doesn't seem to work out.
Provided by HoserLauren
Categories Sauces
Time 10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Soften the butter.
- Combine all ingredients in a blender.
Nutrition Facts : Calories 114.5, Fat 3.5, SaturatedFat 2.1, Cholesterol 27, Sodium 23.4, Carbohydrate 18.4, Sugar 17.8, Protein 0.3
BAKED CHRISTMAS PUDDING AND RUM SAUCE
Light Christmas pudding. My family does not like all the peel and dried fruits. This pudding is very tasty without being to heavy. This recipe was printed in the local newspaper 25 years ago.
Provided by anola
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Pudding:.
- Cream margarine. Add sugar, eggs and mincemeat. Sift dry ingredients. Combine jelly, orange peel, juice and add alternately with flour mixture. Stir in 1 cup walnuts (optional). Pour into greased 10 inch tube pan. Bake in 325 degree oven for 80-90 minutes. Cool and unmold. (the mincemeat used in this recipe is canned mincemeat used for fruit pies, not ground meat).
- Sauce:.
- Combine sugar, butter and cornstarch. Dissolve in water. Bring slowly to boiling point stirring occasionally. Cook until thickened. Remove from heat.
- Serve over pudding. If sauce has cooled at serving time reheat.
Nutrition Facts : Calories 777.2, Fat 19.6, SaturatedFat 7.8, Cholesterol 66.7, Sodium 521.7, Carbohydrate 147.8, Fiber 1.8, Sugar 107.7, Protein 4.4
CHRISTMAS PUDDING SAUCE
I remember grandma bringing a white cake to the table after supper, and our eyes lighted up when she also brought this sauce to pour on top. Great on cakes, ice cream, fruit cakes, and bread pudding.
Provided by CookingMonster
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Boil first 4 ingredients and then add the last three ingredients.
- Pour over white cake, fruit cake, ice cream or bread puddings.
Nutrition Facts : Calories 1004.5, Fat 11.4, SaturatedFat 2, Sodium 811.5, Carbohydrate 229.4, Fiber 0.2, Sugar 212.2, Protein 0.2
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CHRISTMAS PUDDING WITH HARD SAUCE - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 6 minsServings 4Total Time 1 hr 10 mins
- Cut a single piece of butter from a stick of butter, three tablespoons long and place in freezer for later.
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From daringgourmet.com
5/5 (28)Total Time 8 hrs 25 minsCategory DessertCalories 567 per serving
- Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine the mixture. Cover and let sit overnight to allow the brandy to fully penetrate the fruit.
- The next day, place the breadcrumbs, flour, brown sugar, and spices in a bowl and stir to combine.In another bowl add the soaked dried fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and egg. Stir to combine.Add the dry mixture to the fruit mixture and stir to thoroughly combine it. It will be thick and sticky.Generously butter your pudding mold (2 liter/3.5 pints mold) and scoop the batter into the mold, pressing down and smoothing the top.Cut a circle out of parchment paper the same diameter as the top of the pudding mold. Lightly butter the paper and place it, butter side down, on top of the batter. Next tear off two more pieces of parchment paper large enough to cover the to of the pudding mold and partially down the sides of the mold. If your pudding mold is small and the batter comes to the top of it, fold a pleat in the center of the parchment papers to allow room for expansion as the pudding cooks. Trim off excess paper.Secure the paper by folding down
- When the pudding is done steaming, carefully lift out the pudding mold and let it sit for 5 minutes. Then invert the pudding on a plate. Let it sit until the pudding slides out onto the plate. Let the pudding cool completely.To store, remove the parchment paper and wrap the pudding with clean parchment paper followed by aluminum foil. Wrap tightly. Store it in a cool, dark place, preferably a basement. If you do not have a cool, dark environment in your home you can keep it in the fridge but make sure it is tightly wrapped in two layers of plastic wrap and some aluminum foil to prevent it from drying out. Follow these same guidelines along with placing the pudding in a ziplock freezer bag to freeze the pudding. When you're ready to serve the pudding you will need to reheat it either by re-steaming it for 30-60 minutes or until heated through or you can also microwave it in a microwave safe container to keep the moisture in.You can light the pudding on fire just before serving (see blog
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