Christmas Recipes:
Delicious Christmas Puddings
by: Amy Tylor
Pudding Recipes given here are easy to cook and
absolutely delicious. Properly made Christmas
puddings will be extremely tasty and make your
Christmas celebrations a memorable experience. Enjoy
these Puddings with your loved ones during this
Christmas.
Christmas
Pudding (1).
Ingredients of
Christmas Pudding:-
1 lb. raisins
(stoned), 1 lb. chopped apples, 1 lb.
currants, 1 lb. breadcrumbs, 1/2 lb. mixed
peel, chopped fine, 1 lb. shelled and ground
Brazil nuts, 1/2 lb. chopped sweet almonds,
1 oz. bitter almonds (ground), 1 lb. sugar,
1/2 lb. butter, 1/2 oz. mixed spice and 6
eggs.
Instructions:-
Wash, pick,
and dry the fruit, rub the butter into the
breadcrumbs, beat up the eggs, and mix all
the ingredients together; if the mixture is
too dry, add a little milk. Fill some
greased basins with the mixture, and boil
the puddings from 3 to 4 hours.
Christmas
Pudding (2).
Ingredients:-
12 oz.
breadcrumbs, 1/2 lb. currants, 1/2 lb.
raisins, 1/2 lb. sweet almonds, 1 doz.
bitter almonds, 3/4 lb. moist sugar, 3 oz.
of butter, 2 oz. candied peel, 8 eggs, 1
teaspoonful of spice and 1 teacupful of
apple sauce.
Instructions:-
Rub the butter
into the breadcrumbs, wash, pick, and dry
the fruit, stone the raisins, chop or grind
the almonds, beat up the eggs, mixing all
well together, at the last stir in the apple
sauce. Boil the pudding in a buttered mould
for 4 hours, and serve with white sauce.
Christmas
Pudding (3).
Ingredients:-
1 lb. each of
raisins, currants, sultanas, chopped apples,
and Brazil nut kernels; 1/2 lb. each of
moist sugar, wholemeal breadcrumbs,
wheatmeal, and sweet almonds and butter; 1/4
lb. of mixed peel, 1/2 oz. of mixed spice, 6
eggs, and some milk.
Instructions:-
Wash and pick
the currants and sultanas; wash and stone
the raisins; chop fine the nut kernels,
blanch and chop fine the almonds, and cut up
fine the mixed peel. Rub the butter into the
meal and breadcrumbs. First mix all the dry
ingredients, then beat well the eggs and add
them. Pour as much milk as is necessary to
moisten the mixture sufficiently to work it
with a wooden spoon. Have ready buttered
pudding basins, nearly fill them with the
mixture, cover with pieces of buttered
paper, tie pudding cloths over the basins,
and boil for 4 hours.
Christmas Plum
Pudding (1)
Ingredients of
Christmas Plum Pudding:-
One cupful of
finely-chopped beef suet, two cupfuls of
fine bread crumbs, one heaping cupful of
sugar, one cupful of seeded raisins, one
cupful of well-washed currants, one cupful
of chopped blanched almonds, half a cupful
of citron, sliced thin, a teaspoonful of
salt, one of cloves, two of cinnamon, half a
grated nutmeg and four well-beaten eggs.
Making of
Christmas Plum Pudding:-
Dissolve a
level teaspoonful of soda in a tablespoonful
of warm water. Flour the fruit thoroughly
from a pint of flour; then mix the remainder
as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in
one cupful of milk. Stir in the fruit,
chopped nuts, bread crumbs and suet, one
after the other, until all are used, putting
in the dissolved soda last and adding enough
flour to make the fruit stick together,
which will take all the pint. Boil or steam
three to four hours. Serve with wine or any
well-flavored sauce.
Christmas Plum
Pudding (2)
Ingredients:-
2 cups ground
suet, 2 cups bread crumbs, 2 cups flour, 2
teaspoons Baking Powder, 2 cups sugar. 2
cups seeded raisins. 2 cups currants, 1 cup
finely cut citron, 1 cup finely cut figs, 1
tablespoon finely cut orange peel, 1
tablespoon finely cut lemon peel, 1 teaspoon
ground cinnamon, 1 teaspoon ground ginger,
1/4 teaspoon ground cloves, 1/4 teaspoon
ground nutmeg, 1/4 teaspoon ground mace, 1
tablespoon salt, 1 cup water or prune juice
and 1 cup grape or other fruit juice
Instructions:-
Mix thoroughly
all dry ingredients and add fruit; stir in
water and fruit juice and mix thoroughly.
Add more water if necessary to make stiff
dough. Fill greased molds 2/3 full, and
steam two or three hours. This pudding
should be prepared and cooked a week or more
before used. Before serving steam one hour
and serve with hard, lemon or foamy sauce.
