Christmas pudding recipes

Bendigo Weekly | Bendigo Weekly | 18-Nov-2011 11.33am

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  Ice-cream plum pudding

Serves 8 - 10

Preparation 20 minutes Overnight freezing 


500ml Bulla chocolate ice-cream


350g Christmas Pudding, chopped


220g apricots, chopped finely


Seasonal berries

custard
& freshly whipped cream or ice-cream

Place ice-cream in a large bowl and set aside for 15 minutes to soften slightly. Add plum pudding and apricots, and mix to combine.


Pour into 8 x 1/2 cup dariole moulds.

Place in freezer overnight to set.

To serve, turn puddings out into serving bowls.

Serve with custard, cream or ice-cream topped with berries.

Serve immediately.

 

 

Christmas Pudding made Easy

Serves 16

8 slices multigrain bread (crumble including crusts)


1 cup milk
500g mixed fruit


2 teaspoons mixed spices


1/2 cup brandy
3 free-range eggs

3/4 teaspoon McKenzie's bicarb soda


1/2 cup apple sauce


1 cup banana - mashed
1 tablespoon

Parisian essence


1& 1/4 cups plain flour - sifted


Canola cooking spray


Custard & cream for serving

Put breadcrumbs in a large mixing bowl, heat milk until hot, then pour over breadcrumbs, stir together until really mushy and bread 
has absorbed all the milk.

Add in mixed fruit, spices and brandy, mix together well.

Beat egg whites into mixture well.
Mix soda with apple sauce (it will froth) then add to bowl.

Stir in mashed banana and Parisian essence. Fold in flour and mix until all ingredients are well combined.
Pour into a 19cm x 9cm pudding steamer that has been sprayed with cooking spray, cover with baking paper then foil, spray lid as well
and secure with lid.

Put a saucer turned upside down into big saucepan or boiler, place pudding dish on top of saucer and fill with boiling water until it reaches 3/4 of the way up the steamer.

Steam with the lid on, simmering for 4 hours adding more boiling water as necessary.


Stand for 20 minutes before turning out.

Serve with custard or brandy sauce and freshly whipped cream.

 

 

Easy Plum Pudding

Serves 10 - 12

Prep time 15 minutes

Cooking time 30 minutes, plus refrigeration time

1/4 cup Cadbury cocoa


4 cups milk
375g Nestle Melts milk
1/2 teaspoon vanilla essence


1&3/4 cups mixed dried fruit
1 cup pitted dates, roughly chopped
1 cup sultanas


3/4 cup sugar


2 tablespoons gelatine, dissolved in 1/3 cup boiling water


1 cup Bulla thickened cream, whipped


*strawberries, ice-cream or cream, to serve 


1. Lightly grease a 24cm fluted ring pan with olive oil. Combine the milk, cocoa and chocolate in a saucepan.
Bring to the boil and add the vanilla, dried fruit, dates and sugar. Simmer for 5 minutes, then set aside to cool.
Stir through the gelatine mixture until combined. Gently fold through the whipped cream.
Pour into the greased pan and chill until set- overnight is best.
Carefully turn the pudding out onto a serving plate and decorate with seasonal berries, serve with ice-cream and 
or freshly whipped cream.

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