English Christmas Pudding II
- Ready In:
- 3hrs
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 3 cups flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄2 teaspoon clove, ground
- 1 cup molasses
- 1 cup milk
- 1⁄3 cup mixed candied fruit
- 1⁄3 cup raisins
- 1⁄3 cup walnuts, chopped
- 1⁄2 cup suet, finely chopped or 1/2 cup butter, melted
-
Hot Vanilla Sauce:
- 1 quart milk
- 1 cup sugar
- 10 egg yolks
- 3 tablespoons cornstarch
- 1 vanilla bean
directions
- Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well.
- Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can.
- Put mixture into can.
- Cover with double thickness of aluminum foil.
- Tie foil on with string.
- Set can in large pot or kettle half full of water.
- Cover and steam 2 1/2 hours after water boils.
- Serve slices covered with hot vanilla sauce* and real whipped cream.
- Bring 3 1/2 cups milk and vanilla bean to a boil.
- Whip sugar and yolks over hot water to lukewarm.
- Stir in cornstarch to remaining cold milk.
- Add the cornstarch mixture to the boiling mixture and bring to a full boil.
- Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully.
- Keep warm on steam table or double boiler.
- This sauce is good over puddings and souffles.
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Reviews
-
Excellent pudding with an aromatic and spicy flavour. I'll increase the amount of candied peel and raisins the next time as we all like it loaded with dried fruits. -
My mom makes this at Christmas minus the fruit, raisins and nuts and I love it. This is a wonderful dish.
