Can anyone help me with an easy Christmas Pudding recipe?
I am looking for a simple Christmas Pudding recipe that I can pass on to a young person. Must be simple to follow. Any help would be greatly appreciated.
Tags: anyone, christmas, christmas pudding recipe, easy, help, pudding, recipe, simple christmas, young person
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June 8th, 2010 at 4:51 am
Anything with alcohol in it
June 8th, 2010 at 4:58 am
buy one from tesco/marks and sparks
much easier
June 8th, 2010 at 5:02 am
Just crap in a bowl and mix in some barandy. It’ll look and taste the same.
June 8th, 2010 at 5:49 am
Yes. Here you go:
http://www.grandpapencil.com/cmas/recipes/chrispud.htm
http://www.abc.net.au/northqld/stories/s1499194.htm
There are a billion other Xmas things to cook here:
http://familyfun.go.com/recipes/special/specialfeature/holiday_mainmeal_ms/
June 8th, 2010 at 6:04 am
Ye put pud in micro wave.
Easy peasy
June 8th, 2010 at 6:29 am
yes do buy one its to late to mature but keep feeding it alcohol once a week rum, brandy
good luck
June 8th, 2010 at 6:33 am
Ice Box Pudding (Christmas)
1/2 lb butter, softened
2 cups powdered sugar
6 eggs beat yolks and whites separately
1 cup chopped nuts
1 package oreo cookies (take frosting out and crush cookies)
cream butter and sugar, add egg yolks and nuts.
fold in beaten egg whites.
line 8×9 or 13×9 pan with crushed cookies using 1/2 of crumbs.
add pudding mix and rest of crumbs on top.
chill over nite.
serve with whipped cream.
June 8th, 2010 at 7:26 am
Ingredients
butter for greasing
225g/8oz plain flour
pinch of salt
1 tsp each of ground ginger, mixed spice and grated nutmeg
50g/2oz blanched almonds, chopped
400g/14oz soft dark brown sugar
225g/8oz shredded suet
225g/8oz each of sultanas, currants and raisins
175g/6oz cut mixed peel
175g/6oz dried white breadcrumbs
6 eggs
5 tbsp stout
juice of 1 orange
50ml/2fl oz brandy
125ml/4fl oz milk plus extra if necessary
Method
1. Butter two 1.2 litre/2 pint pudding basins.
2. Sift the flour, salt, ginger, mixed spice and nutmeg into a very large mixing bowl. Add the almonds, sugar, suet, dried fruit, mixed peel and breadcrumbs.
3. In another bowl, combine the eggs, stout, orange juice, brandy and 125 ml/4fl oz of the milk.
4. Stir the liquid mixture into the dry ingredients, adding more milk if necessary to achieve a soft dropping consistency.
5. Divide the mixture between the pudding basins. Cut a round of greaseproof paper 1 ½ times the size of the rim of the pudding basin. Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking. Cover each pudding with paper and secure with string.
6. Place each pudding into a saucepan with water half way up the side. Cover and steam for 6 hours or longer. The longer a pudding cooks the richer and darker it becomes. Top up each pan with boiling water as required and don’t let the water boil dry.
To store:
Remove the rounds of greaseproof paper and replace with new. Wrap each pudding in a cloth and store in a cool dry place until required.
June 8th, 2010 at 7:59 am
some very silly replies here! Try this:-
get a 1lb jar of mincemeat (scale up for 1Kg jar)
add 1beaten egg, 2cups SR flour, 4 tbsps treacle/syrup, glass of brandy/whisky/sherry. Mix well, seal tightly in a clingfilm ball, wrap this securely in foil and boil/steam 2 hours. Can be reheated in M/wave. Stick holly on top pour on rest of brandy (you haven’t drank it have you?), ignite and serve with pouring creme anglaise(custard!) Enjoy!