Christmas Snow Pudding Recipes

Steps:

• In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

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.

Steps:

• Halve lady fingers lengthwise, dip in sherry and line botttom of 2 (9x13 inch) shallow pyrex casserolesSprinkle gelatin over cold water in small saucepan.
• Place over low heat about 5 minutes until dissolved.
• stirring constantly.
• Beat egg whites until stiff.
• Gradually add sugar Continue to beat until very stiff.
• Fold in gelatin that has been cooled slightly.
• Spread the egg white mixture over the lady fingers.
• Cover with plastic wrap and refrigerate until congealed.
• Cut snow pudding into desired size squares and place on plate.
• Sweeten whipped cream with sugar.
• Ice top and sides of each square with whipped cream.
• Pour CUSTARD SAUCE over each serving and garnish with a cherry on top.
• CUSTARD SAUCE: 6 egg yolks 1 cup sugar 3 cups milk, scalded 1 tsp vanilla 1 Tbsp.
• dry sherry wine Beat egg yolks and sugar together.
• Slowly pour in scalded milk.
• Place in double boiler and cook over simmering water until custard coats a spoon.
• Cool and add vanilla and sherry Refrigerate until serving time.
• makes about 3 1/2 cups sauce.

Steps:

• Select a heat-proof bowl of any size or shape and generously grease with butter.
• Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
• Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
• Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
• Place in the refrigerator, 8 hours to overnight.
• Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
• Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
• Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
• Brush maple syrup over top. Cut and serve immediately.

Steps:

• In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.

Steps:

• Combine marshmallows and milk and microwave or cook on low heat until marshmallows melt. Cool mixture to room temperature.
• Whip the cream with lemon juice and vanilla until soft peaks form.
• Fold in chopped nuts.
• Fold into the marshmallow mixture.
• Pour into greased 8" square cake pan and chill till firm.
• Cut into squares and serve with your favorite fruit.