Pudding's

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:08 pm

Old-Fashioned Steamed Molasses Pudding

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon ground cloves

1 teaspoon baking powder

1 1/2 teaspoon soda

1/2 teaspoon salt

2 cups fine dry bread crumbs

1 cup (1/4 pound) ground suet

3/4 cup unsulphured molasses

2 eggs

3/4 cup orange juice

3/4 cup evaporated milk

1 tablespoon flour

1 cup diced glazed mixed fruit

1 - 15-ounce package (3 cups) raisins

Mix together spices, baking powder, soda, salt, and bread crumbs

Add suet, unsulphured molasses, eggs, orange juice, and evaporated milk.

Sprinkle flour over glazed fruit and raisins

Toss lightly and add to molasses mixture.

Stir well

Turn into a greased 2 quart pudding mold or casserole with tight-fitting cover.

Or cover with aluminum foil tie securely

Place on rack in deep kettle pour in boiling water to half the depth of mold

Steam 5 hours

Adding more boiling water during steaming if necessary

Serve warm with softened ice cream or pudding sauce

Yields 12 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:08 pm

Orange Charlotte

1/4 pkg of gelatin

1/3 cup cold water

1/2 cup hot water

1 cup sugar

1 cup orange juice

Juice of 1 lemon

And grated rind of 1 lemon and 1 orange

1 pint whipping cream

Pour cold water on gelatin, and then add boiling water, sugar, orange, lemon juice, also grated rind

Put pan on ice and stir lightly until it begins to thicken

Stir in the whipped cream

Put in Mold till set.

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:08 pm

Oatmeal Fruit Pudding

2 cups milk

4 tablespoons brown sugar

1 tablespoon butter

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup old fashioned oats

1 cup peeled, chopped apple

1/2 cup raisins

Preheat oven to 350 degrees.

Lightly butter a 1 1/2-quart baking dish.

In a large saucepan, combine milk, brown sugar, butter, cinnamon and salt.

On medium heat, bring to a boil, stirring constantly.

Stir in oats, apple and raisins. Cook only until bubbles start to appear.

Pour into prepared dish. Bake about 25 minutes. Serve hot or warm with cream, whipped cream or milk.

Serves 6

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:09 pm

Peanut Butter Pudding

1/2 cup peanut butter

1 box butterscotch instant pudding

1/2 cup coconut

1 package whipped topping mix

1/2 milk

Beat whipped topping mix as directed on package, set aside.

Mix peanut butter, pudding, coconut and milk.

Fold in topping.

Chill

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:09 pm

Plum Pudding

3 eggs

1/2 pound raisins

1/2 pound currants

2 ounces chopped citron

1 pound flour (4 cups)

2 teaspoons nutmeg

1/2 teaspoon cinnamon

1/2 pound sugar

1/2 pound suet chopped fine

Milk, enough for stiff batter

Separate yolks and whites.

Dredge fruit and citron with flour.

Combine all dry ingredients.

Add Yolks, mix thoroughly.

Then add enough milk for stiff batter.

Fold in beaten whites. For pudding to swell, and plunge into boiling water.

Boil gently for five hours.

Use drawn butter and sweet sauce of your choice.

Actually plum pudding doesn't have any plums in it. it never did.
Plums in this case mean raisins, which are mixed with spices suet and other ingredients and steamed for several hours to yield a rich and fragrant dessert.
A beloved Christmas tradition in Great Britain for centuries, plum pudding is often made weeks in advance and stored in a cool larder (or, these days, a refrigerator) until its glorious unveiling on Christmas Day.

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:09 pm

Perfect Plum Pudding

3/4 cup flour

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 cup soft white bread crumbs

3/4 cup chopped beef suet

1 1/2 cups raisins

1 cup golden raisins

1 to 1 1/4 cups currants

Grated rind of 1 medium orange

1 grated carrot or 1 chopped apple

1/2 cup sugar

3 eggs, lightly beaten

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

1 teaspoon gravy browning

1/4 cup milk (or enough to make a stiff mixture)

Sift flour and spices into large bowl, add bread crumbs, suet, dried fruit, orange rind, carrot or apple, and sugar. Mix in eggs, extracts, lemon juice and browning. Add enough milk to make mixture a stiff dropping consistency. Drop by large spoonfuls into large well-greased basin or pudding mold, cover with double thickness of wax paper cut to fit top of basin or mold. Over this place a floured cloth, secure with string and tie ends so they do not hang down over basin. Steam pudding in large kettle of boiling water, adding more water as necessary, for six hours. (Water level should be no higher than three-quarters of the basin's depth) Remove pudding from water, remove cloth and wax paper. Do not discard. Allow pudding to dry, replace original wax paper, add a double thickness of fresh wax paper and tie with a fresh cloth.

Pudding may be stored, covered, up to two months in refrigerator or cool, dry place. On day of serving, steam again for two hours, unmold onto plate and serve with hard sauce or cream if desired.

Ask your butcher to put suet through the meat grinder.

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:09 pm

English Plum Pudding

1 dozen tea buns or sweet, plain buns	1/2 pound candied lemon peel, sliced in small pieces
1 quart milk
1 pound suet, ground	1 pound sugar
1 pound seeded raisins	6 eggs, beaten
1 pound currants	6 apples, ground
1 pound citron, sliced in ground	1/2 pound almonds, small pieces
About 2 teaspoons each of grated nutmeg, powdered cinnamon and mace	1/2 pound candied orange peel, sliced in small pieces Flour, enough to make stiff batter

Pull the buns to pieces and pour the milk over them to soften them. Grind the suet, apples and almonds. Add the well-beaten eggs to these two mixtures, then the rest of the ingredients and mix well. Then add enough flour to stiffen. Grease cans and molds with well-fitting covers and fill each nearly full. Cover and boil for about twelve hours. Remove from the boiler and take the covers off the molds to let the puddings dry. Replace the lids and store in a cool place till wanted.

Plum Pudding Sauce

2 cups granulated sugar	4 egg yolks
3/4 cup butter	2 teaspoons vanilla

Cream the sugar and butter, heat to boiling in the upper part of a double boiler, over boiling water, until the sugar is thoroughly dissolved. Let it cool, and then add the well-beaten egg yolks, stirring continuously. Then add the vanilla. Six or more servings.
Pudding Sauce

1/2 cup melted butter	2 eggs, beaten separately
3/4 cup sugar

Add the melted butter to the beaten egg yolks. Beat with an egg beater. Add sugar and beat again. Fold in the stiffly beaten whites, add flavoring of choice, such as vanilla, to taste. Four or more servings.
Pudding Sauce

1 pint medium cream	2 eggs, beaten separately
4 egg yolks	2 teaspoons vanilla

Whip the cream, not too stiff; add the sugar, egg yolks and vanilla. Serves six.

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:10 pm

Plum Pudding With
Brandy Butter

1 -1/2 cups dried currants

2 cups seedless raisins

2 cups golden raisins

3/4 cup finely chopped candied mixed fruit peel

3/4 cup finely chopped candied cherries

1 cup blanched slivered almonds

1 medium-sized tart cooking apple, peeled, quartered, cored, and coarsely chopped

1 small carrot, scraped and coarsely chopped

2 tablespoons finely grated orange peel

2 teaspoons finely grated lemon peel

1/2 pound finely chopped beef suet

2 cups all purpose flour

4 cups fresh soft bread crumbs

1 cup packed dark brown sugar

1 teaspoon ground allspice

1 teaspoon salt

6 eggs

1 cup brandy

1/3 cup fresh orange juice

1/4 cup fresh lemon juice

Brandy Butter, following (Optional)
1/2 cup brandy, for flaming (optional)

In a large bowl combine the currants, raisins, candied fruit peel, cherries, almonds, apple, carrot, orange and lemon peel, and beef suet, tossing them 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 1 cup brandy and the orange and lemon juice, and pour this mixture over the fruit mixture. Knead vigorously, and then beat until all the ingredients are blended. Cover and refrigerate for at least 12 hours

Spoon the mixture into four 1-quart pudding basins, deep stoneware bowls, or plain molds, filling them to within 2 inches of their tops. Cover each mold with a strip of buttered aluminum 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 cored. Bring two opposite corners 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 3/4 of the way up their sides. Bring the water to a boil over high heat, cover the pot tightly, reduce the heat to its 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 re-cover the molds tightly with the 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

To serve place the mold in a pot and pour in enough boiling water to come about 3/4 of the way up the sides of the mold. Bring to a boil over high heat, cover the pot, and reduce the heat to low the steam for 2 hours. Run knife around the inside edges of the mold and place an inverted serving plate over it. Grasping the mold and plate firmly together, turn them over. The pudding should slide out easily. Serve with brandy Butter, if desired.

To flame the pudding warm the 1/2 cup of brandy in a small saucepan over low heat, ignite it with a match, and pour it over the pudding.

Makes Four 1 Pound Puddings

Brandy Butter

To make about 3/4 cup

4 tablespoons unsalted butter, softened

1/2 cup superfine sugar

3 tablespoons brandy

1/2 teaspoon vanilla extract

Cream the butter until it is light and fluffy. Beat in the sugar, a few tablespoons at a time, and continue beating until the mixture is very white and frothy. Beat in the brandy and vanilla

Refrigerate at least 4 hours, or until firm.

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:10 pm

Pineapple Rice Pudding

Cook one cup rice,

When done add one cup sugar, one large can grated pineapple

And cool

When cool add 1/2 pint cream whipped thick

And put on ice until ready to serve

Garnish with whipped cream and cherries and serve

Recipe from Chicago Evening American Cookbook 1932

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:10 pm

Pumpkin Pudding (Baked)

1-2/3 cups sifted all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1 cup firmly packed light brown sugar

1/3 cup soft shortening

1 cup canned pumpkin

1/2 cup coarsely chopped Brazil nuts or walnuts

1 egg

Preheat oven to 350

Lightly grease and flour a 9x9x1-3/4 inch pan

Into large bowl of electric mixer, sift flour with baking powder, baking soda, salt, cinnamon, and cloves

Add brown sugar, shortening, pumpkin, 1/2 cup water, and the nuts, beat at medium speed and scraping down side of bowl with rubber scraper, 2 minutes, or until batter is well blended and smooth

Add egg, beat 2 minutes,

Turn into prepared pan, bake 40 to 45 minutes, or until cake tester inserted in center comes out clean

Let cool slightly in pan, on wire rack

Then cut into 9 squares

Serve warm, with Fluffy Brandy Sauce

Makes 9 servings

Note: cake may be baked several hours ahead and stored at room temperature

Just before serving reheat in 300F oven for 15 to 20 minutes

Fluffy Brandy Sauce

1 egg white

Dash of salt

1 cup sifted Confectioners sugar

1 egg yolk

1/2 cup heavy cream, whipped

3 tbsp brandy

In small bowl of electric mixer, at high speed, beat egg white with salt until foamy

Add 1/2 cup sugar, a few tbsp at a time, beating well after each addition

Continue beating just until egg white forms soft peaks when beater is raised

Beat egg yolk in small bowl (with same beater) until thick and lemon colored

Gradually add remaining sugar, beating until very thick and light

At low speed, beat into egg white mixture along with whipped cream and brandy, beating only until combined

Makes 1-1/2 cups

Note: Sauce may be made several hours ahead of time and refrigerated

Before serving, beat with fork, to fluff

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:11 pm

Pumpkin Pudding (Steamed)

2 cups sifted all purpose flour

1-1/2 tsp baking powder

1/4 tsp baking soda

1 tsp salt

2 tsp pumpkin pie spice

1/2 cup soft shortening

1/4 cup granulated sugar

3/4 cup light brown sugar, firmly packed

2 eggs

3/4 cup canned pumpkin

1/4 cup light molasses or dark corn syrup

1 cup finely chopped pecans

Sift flour with baking powder, baking soda, salt, and spice, set aside

In large bowl of electric mixer, at medium speed, beat shortening with sugars until light

Add eggs; beat until very light and fluffy

At low speed, beat in flour mixture, alternately with combined pumpkin and molasses, beginning and ending with flour mixture

Stir in pecans

Turn batter into well greased 1-1/2 quart mold

Cover with tight fitting lid (or with foil, tied with string) Place on trivet in deep kettle

Add boiling water to come halfway up side of mold

Cover kettle bring to boiling

Reduce heat, and boil gently 2-1/2 hours

Remove mold from kettle, leave pudding in mold 5 minutes

Turn out onto serving plate

Serve pudding warm, with Eggnog Sauce, below

Makes 8 servings

Note, pudding may be steamed ahead of time, foil wrapped, and refrigerated

Just before serving reheat pudding

Wrapped in foil

At 325 for 50 to 60 minutes

EggNog Sauce

1/2 cup heavy cream

2 tbsp confectioner’s sugar

1/2 cup dairy eggnog

1 tbsp white rum or brandy (optional)

In small bowl, beat cream with sugar until stiff

Gently fold in eggnog and rum until well blended

Refrigerate covered

Just before serving, gently blend again, with rubber scraper

Serve with Steamed Pumpkin Pudding, chocolate or coffee ice cream, or fresh fruit cup

Makes 1-1/2 cups

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:11 pm

Pumpkin Brulee

1 can (16oz) solid pack pumpkin

2 eggs, slightly beaten

3/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves

1 can (12oz) undiluted evaporated milk

3/4 cup brown sugar, firmly packed

In a large bowl, mix the pumpkin, eggs, sugar, salt, cinnamon, ginger, and cloves

Stir in milk until smooth

Pour mixture into a shallow 1 quart baking dish

Smooth top

Bake at 350 for 1 hour until set

Remove from oven

Chill

Two hours before serving, sift brown sugar evenly over the top of the custard

Preheat broiler

Broil custard 3 to 4 inches from the heat until the sugar melts, 2 to 3 minutes, being careful not to over brown

Chill again

To serve, break crust with a spoonTop each serving of the custard with some of the crust

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:11 pm

Potato Pudding

1/2 lb bacon, diced

2 medium onions, finely diced, divided

1 (30oz) pkg hash brown potatoes, thawed

4 eggs, slightly beaten

1 (13oz) can evaporated milk

1 tsp salt

1/3 tsp pepper

Preheat oven to 375

Cook bacon until done but not crisp

Place in 13x9 inch baking pan

Sauté 1 onion in drippings

Mix onion with bacon and 1 tbsp drippings

Mix potatoes, remaining onion, eggs, evaporated milk, salt and pepper

Pour mixture over bacon and onion

Bake 30 minutes

Lower heat to 350 and bake 30 minutes more or until golden brown

Serves 8 to 10

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:11 pm

French Pear Pudding

2 tbsp granulated sugar

Flour

1 cup dairy sour cream

1 egg, beaten

1 tsp vanilla extract

1 can (1 pound) sliced pears

1/4 cup packed brown sugar

1/2 tsp nutmeg

2 tbsp butter

Cream

Mix granulated sugar and 1 tbsp flour

Add to sour cream with egg and vanilla

Drain pears and arrange slices in shallow 1-1/2 quart baking dish

Pour sour cream mixture over pears

Bake in moderate oven 350F

For 15 minutes

Mix 1/3 cup flour, the brown sugar, nutmeg and butter until mixture resembles coarse meal

Sprinkle on first mixture

Bake 15 minutes longer

Serve warm or cool with cream

Serves 4

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:12 pm

Onion Pudding

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10 to 12 servings

Prep: 30 minutes
Bake: 20 minutes

View Nutrition Facts

Ingredients

· 2 medium onions, cut into 8 wedges each, root end attached

· 1 Tbsp. olive oil

· 3 Tbsp. butter

· 1 clove garlic, minced

· 3 eggs

· 1-1/2 cups milk

· 1/3 cup all-purpose flour

· 4 oz. white cheddar cheese, shredded

· 1 Tbsp. snipped fresh sage

Directions

1. Preheat oven to 400F. In a large skillet cook onions in hot oil 5 minutes over low heat; season with salt and pepper. Add 2 tablespoons of the butter and garlic; cook 8 minutes more or until onions are tender. Remove from heat; set aside.

2. Grease 10 to 12 (5- to 7-ounce) baking dishes with the remaining butter. In bowl, combine eggs and milk; whisk in flour. Add cheese and the snipped sage; combine. Spoon onion in dishes; pour egg mixture over. Bake 20 to 25 minutes or until puffed and golden. Remove; let stand 10 minutes. Serve warm with fresh sage leaves. Serves 10 to 12.

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:12 pm

Old Fashion Rice Pudding

4-1/2 cups milk

1/2 cup uncooked long grain rice

1/3 cup sugar

1/2 tsp salt, optional

1/2 cup raisins

1 tsp vanilla extract

Ground cinnamon, optional

In a saucepan, combine milk, rice, sugar and salt if desired, bring to a boil over medium heat, stirring constantly

Pour into a greased 1-1/2 quart baking dish

Cover and bake at 325 for 45 minutes, stirring every 15 minutes

Add raisins and vanilla, cover and bake for 15 minutes

Sprinkle with cinnamon if desired

Serve warm or chilled

Store in the refrigerator

Yield about 6 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:12 pm

Swedish Rice Pudding

This is a favorite Christmas Eve dessert
Traditionally, whoever is served the almond will marry before next Christmas
But you can make your own Tradition with the Almond

2 tbsp butter or margarine

1 cup raw regular white rice

4 cups milk

2 inch cinnamon stick

1 cup heavy cream

1 tsp salt

2 tbsp sugar

1 tsp vanilla extract

1 blanched almond

1 cup raspberry preserves

Melt 1 tbsp butter in a 3 quart saucepan

Add rice and 1 cup water, bring to boiling

Boil, uncovered, 5 to 10 minutes, or until water is evaporated

Add milk and cinnamon stick, simmer slowly, uncovered 35 to 40 minutes, or until rice is tender, stir occasionally

Gently stir in cream, salt, sugar, vanilla, rest of butter, and the almond

Meanwhile, melt raspberry preserves in 1/4 cup water over low heat, strain

Serve porridge warm, with raspberry sauce

Makes 6 to 8 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:12 pm

Strawberry Banana Mousse

1 pkg (3oz) strawberry flavor gelatin

1/2 cup heavy cream, whipped

4 bananas, sliced

Dissolve gelatin in water according to pkg directions

Chill until partially thickened (like unbeaten egg white)

Fold in whipped cream

Fill parfait glasses with alternate layers of gelatin mixture and banana slices

Garnish with additional banana slices and berries in season

Makes 6 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:12 pm

Old-Fashioned Steamed Pudding

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon ground cloves

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

2 cups find dry bread crumbs

1 cup (1/4 pound) ground suet

3/4 cup unsulphured molasses

2 eggs

3/4 cup orange juice

3/4 cup evaporated milk

3/4 tablespoon flour

1 cup diced glazed mixed fruit

1 - 15 ounce package (3 cups) raisins

Mix together spices, baking powder, soda, salt, and bread crumbs.

Add suet, unsulphured molasses, eggs, orange juice and evaporated milk.

Sprinkle flour over glazed fruit and raisins

Toss lightly and add to molasses mixture

Stir well

Turn into a greased 2 quart pudding mold or casserole with tight-fitting cover.

Or cover with aluminum foil tie securely

Place on rack in deep kettle Pour in boiling water to half depth of mold.

Steam 5 hours

Adding more boiling water during steaming if necessary

Serve warm with softened ice cream or pudding sauce

Yields 12 servings

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:13 pm

Tutti-Frutti

1 cup maraschino cherries

1 cup marshmallows

1 cup nuts

2 teaspoons vanilla

3 cups whipping cream

3/4 cup sugar

Whip the cream

Add cherries, marshmallows, nuts, sugar and vanilla

Put in freezer for 4 hours

Serves 12

Subject: Re: ~~~~Pudding's~~~~ Tue Nov 11, 2008 7:13 pm

Tomato Pudding

1/2 stick butter or margarine

2/3 cup brown sugar

2 cups cubed soft bread crumbs

One 10-1/2 oz can of tomato puree

1/4 cup water

1/4 tsp salt

Melt butter, pour over bread and toss

Heat the tomato puree, water, salt and brown sugar

Simmer 5 minutes, and then pour over bread cubes

Toss

Bake in a 1-1/2 quart covered casserole for 45 minutes

Serves 6

~~~~Pudding's~~~~

Pudding's