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1 cup sifted all-purpose flour 3/4 cup granulated sugar 2 tbs cocoa 1/2 tsp baking powder 1/2 cup milk 2 tbs salad oil 1 tsp vanilla 1/2 cup chopped walnuts 3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups hot water Sift together first 5 ingredients; add milk, oil, and vanilla; mix till smooth. Stir in nuts. Pour into greased 8x8x2 baking pan. Combine remaining ingredietns; pour over batter. Bake at 350 about 40 minutes. Makes 6 - 8 servings |
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This makes 4 - you can easily half the recipe. 1 1/2 cups dried currants 2 tsp finely grated lemon peel 2 cups seedless raisins 1/2 lb finely chopped beef suet 2 cups white raisins 2 cups all purpose flour 3/4 cup finely chopped candied mixed fruit peel 1 cup dark brown sugar 1 tsp ground allspice 3/4 cup chopped candied cherries 1 cup blanched slivered almonds 1 med sized tart cook apple, peeled, quartered, cored and chopped 1 small carrot scraped and coarsely chopped 2 tbs finely grated orange peel 4 cups fresh soft crumbs (white bread) 1 tsp salt 6 eggs 1 cup brandy 1/3 cup fresh orange juice 1/4 cup fresh lemon juice 1/2 cup brandy, for flaming (optional) In a large, deep bowl, combine the currants, seedless raisins, white raisins, candied fruit peel, cherries, almonds, apple, carrot, orange and lemon peel, and beef suet. Tossing them about with a spoon or your hands until well mixed. Stir in the flour, bread crumbs, brown sugar, allspice and salt. In a separate bowl, beat the eggs until frothy. Stir in the cup of brandy, the orange and lemon juice, and pour this over the fruit mixture. Knead vigorously with both hands, then beat with a wooden spoon until all the ingredients are blended. Drape a dampened kitchen towel over the bowl and refrigerate for at least 12 hours. Spoon the mixture into four 1-quart English pudding basins or plain molds, filling them to within 2 inches of their tops. Cover each mold with a strip of buttered foil, turning the edges down and pressing the foil tightly around the sides to secure it. Drape a dampened kitchen towel over each mold and tie it in place around the sides with a long piece of kitchen cord. Bring two opposite corneres of the towel up to the top and knot them in the center of the mold; then bring up the remaining two corners and knot them similarly. Place the molds in a large pot and pour in enough boiling water to come about three fourths of the way up their sides. Bring the water to a boil over high heat, cover the pot tightly, reduce the heat to it's lowest point and steam the puddings for 8 hours. As the water in the steamer boils away, replenish it with additional boiling water. When the puddings are done, remove them from the water and let them cool to room temperature. Then remove the towels and foil and recover the molds tightly with fresh foil. Refrigerate the puddings for at least 3 weeks before serving. Plum puddings may be kept up to a year in the refrigerator or other cool place; traditionally they were often made a year in advance. To serve, place the mold in a pot and pour enough boiling water to come about three fourths of the way up the sides of the mold. Bring to a boil over high heat, cover the pot, reduce the heat to low and steam for 2 hours. Run a knife around the inside edges of the mold and place firmly together, turn them over. The pudding should slide out easily. Christmas pudding is traditionally accompanied by a hard sauce. Small paper-wrapped coins are sometimes pressed into the pudding as good luck pieces just before it is served. If you would like to set the pudding aflame before you serve it, warm the 1/2 cup brandy in a small saucepan over low heat, ignit it with a match and pour it flaming over the pudding. |
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2/3 cup milk 1 cup molasses 2 tsp baking soda 2/3 cup ground suet 1/2 cup firmly packed dark brown sugar 2 eggs, well beaten 4 cups sifted all purpose flour 1/2 tsp ground cloves 1/2 tsp ground cinammon 1/2 tsp salt 1/2 cup chopped blanced almonds 2 cups raisins or dried currants 1/2 lb figs, stemmed and finely chopped 1/2 lb pitted dates, finely chopped 1/2 cup brandy In a large bowl, mix milk, molasses and baking soda. Stir in suet, brown sugar and eggs. Blend in flour, spices and salt. Fold in almonds, raisins, figs, dates and brandy. Spoon mixture into 2 greased and floured heatproof bowls, 7 inches across and 4 inches deep. Cover top with a doulbe thickness of waxed paper, tied with a string. English plum puddings are usually steamed, but for the sake of convenience these will be oven-steamed. Stand bowl in pans with water coming halfway up the sides and bake in preheated 300 degree oven for 2 1/2 hours. Cool to lukewarm, remove waxed paper and remove puddings from bowls. Wrap and store in cool, dry place until ready to serve. Unwrap puddings and return to bowls. Cover tops with foil and reheat in a 300 degree oven for 30 minutes. Turn out onto serving platter and cut a hole 1 inch wide and 1 inch deep in top of pudding. Surround mold with cooked, dried, mixed fruit. Fill hole with warmed brandy and spoon some over the entire pudding. Set aflame. When flames die, cut pudding into serving pieces and top with hard sauce. 1 1/2 cups firmly packed light brown sugar 1/2 cup soft butter 1/3 cup heavy cream 2 tbs brandy Cream brown sugar with butter until fluffy. Gradually beat in cream and brandy. Chill |
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1 lb dark sweet chocolate, cut in pieces 3-oz butter, cut in pieces 1/2 cup sifted powdered sugar 3 eggs, separated 1/4 cup Kahlua 1 tsp instant coffee powder 2 cups whipping cream optional: whipped cream In top of double boiler, melt chocolate and butter over simmering water. In large bowl, combine sugar, yolks, Kahlua and coffee powder. Blend in chocolate mixture. Whip cream until stiff peaks form; fold into Kahlua-chocolate mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon into serving bowl or dessert glasses. Refrigerate 4 hours or overnight. Garnish if desired. Serves 6-10. Kahlua Cream Topping: Whip 1 cup whipping cream with 2 tbs Kahlua until stiff peaks form. |
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3/4 cup sugar 5 tbs cornstarch 3 cups cold milk 2 eggs, slightly beaten 1 tsp vanilla 1 tbs butter In a medium saucepan, combine sugar and cornstarch. Gradually add milk and whisk until smooth. Cook over medium heat, stirring constantly, until thickened and mixture coats a metal spoon. In a small bowl or measuring cup, beat eggs lightly. Add 1 cup of the hot mixture to eggs and stir quickely, then pour egg mixture back into pudding and whisk to blend. Stir over medium heat for 1 minute and remove from heat. Stir in vanilla and butter. Cool for 5 minutes, stirring occasionally. Pour into dessert dishes. Top with your favorite fresh fruit, shaved chocolate and/or a dollop of whipped cream. Variations Chocolate: Add 1/3 cup of cocoa to cornstarch and sugar. Increase sugar to 1 cup. Butterscotch: Use 1 cup brown sugar instead of white sugar. Add 3 tbs butter at end. Coconut: Add 3/4 cup shredded coconut. Banana: Add 3 sliced bananas to warm pudding. Banana extract can be used instead of vanilla. Lemon: Add 1 tsp lemon extract instead of vanilla and 1/2 tsp grated lemon rind. Pudding Pie Filling: To use any of these puddings for a pie filling, add 1 more egg. |
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2 cups milk 2/3 cup uncooked rice 1 tbs butter 1/4 oz unflavored gelatin (1 tbs) 1/4 cup cold water 1/3 cup sugar 1 tsp vanilla 1/8 tsp salt 1/4 tsp cinnamon 1/4 cup chopped dried apricots (optional) 1/3 cup raisins(optional) 1/4 cup chopped almonds(optional) 2 cups whipped cream, whipped In a medium sized saucepan, bring milk to a boil and reduce heat to medium low. Add rice and butter. Simmer, covered, until rice is cooked (30 minutes). Dissolve gelatin in water. Stir gelatin mixture into rice and milk. Add sugar, vanilla, salt, cinnamon and dried apricots or raisins. Cool to room temperature, stirring occasionally. Fold in whipped cream and almonds. Refrigerate for 2 hours. If fruit or nuts have not been added, top with a teaspoon or your favorite jam or maple syrup. |
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1 cup flour 2 tsp baking powder 1/4 tsp salt 1/2 cup sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1 medium apple, peeled, cored and diced 1/2 cup milk 1 3/4 cups boiling water 2 tbs butter 1 cup brown sugar Preheat oven to 350. Combine the first 6 ingredients in a medium bowl. Add appples and stir to coat with dry mixture. Stir in milk. Pour and spread in a greased 9" square pan. Combine boiling water, butter and brown sugar. Stir to dissolve sugar and melt butter. Carefully pour sugar mixture over batter. Bake for 45 minutes. To serve, spoon pudding over cake. |
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3 eggs, separated 3/4 cup sugar 1/3 cup flour 1/4 cup melted butter or margarine 1/2 tsp grated lemon peel 1/4 cup lemon juice 1 1/2 cups milk Preheat oven to 350. Beat egg whites until stiff and set aside. In a large mixing bowl, combine sugar, flour, butter, lemon peel and lemon juice. Whisk together milk and egg yolks until frothy and add to sugar and lemon mixture. Stir to mix. Fold in egg whites. Pour into a 9" square baking pan. Place pan in a larger pan in oven and pour boiling water, about 1" deep, into the large pan. Bake for 40-45 minutes. Cut into 9 servings. Spoon pudding over cake. |
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2 cups flour 1 1/3 cups white sugar 1/4 cup cocoa 1 tbs baking powder 1/2 tsp salt 1/2 cup chopped walnuts or pecans 1 cup milk 1/4 cup oil 1 tsp vanilla 3 1/2 cups hot water 1 1/2 cups brown sugar 1/2 cup cocoa Preheat oven to 350. In a large mixing bowl, combine flour, white sugar, 1/4 cup cocoa, baking powder, salt and nuts. Add milk, oil and vanilla and stir until well mixed. Pour into a greased 9x13 pan. Spread to the edges. Combine water, brown sugar and cocoa and pour gently over cake batter. Bake for 35-40 minutes, or until cake tests done. To serve, spoon pudding over cake. Yield: 12 large servings. |
