Christmas Recipes > Puddings

Dissolve jelly crystals and gelatine in boiling water. Allow to cool, then refrigerate until partially set.
Combine fruit mince and brandy, fold in the partially-set jelly. Spoon mixture into one large or six individual lightly-oiled moulds.
Refrigerate several hours or overnight.
To serve, unmould carefully, decorate with whipped cream.
Serves 6

Dissolve bicarbonate of soda in the cold water and brandy; melt butter in the hot water. Chop fruit. Sift all dry ingredients into basin, add the liquid, add fruit, cover, allow to stand overnight. Mixture thickens with standing.
Next day, place mixture into greased 2 litre (approx. 4 pint) pudding basin, steam 4 hours. Resteam 2 hours on day of serving.
Serves 6

Sift flour, rub in butter until mixture resembles fine breadcrumbs. Chop raisins and dates, add to the flour mixture with sugar, sultanas, currants, chopped peel, breadcrumbs, lemon rind, nutmeg and salt. Beat eggs lightly, add to fruit with milk, brandy and rum; mix well.

TO STEAM:
Spoon mixture into well greased 2 litre (approx 4 pint) pudding basin, steam 5 hours. Check every 20 to 30 minutes to see if boiling water in saucepan needs to be replenished. Resteam hours on day of serving.

TO BOIL:
Fill mixture into pudding cloth, tie with string 2.5cm (1 in.) above top of pudding. Lower carefully into large saucepan of boiling water, cover, boil for 5 hours. Check frequently to see if water needs replenishing. When cold, removing pudding cloth carefully. Cover with clean cloth, refrigerate. Reboil 2 hours on day of serving.
Serves 6

Stone dates and prunes, chop all fruits, combine with peeled and grated apple, lemon rind, and brandy; cover, stand 1 week. Beat butter until soft, add sugar, beat only until combined. Add eggs one at a time, beating well after each addition. Combine creamed mixture thoroughly with fruit mixture and breadcrumbs. Stir in sifted dry ingredients.

TO STEAM:
Fill into well-greased, 2 litre (approx 4 pint) basin, cover top loosely with aluminium foil, secure with string. Steam for 4 hours. (Check water in boiler every 30 minutes, and add more boiling water as necessary.) Resteam for 1 hour on day of serving.

TO BOIL:
Fill into large pudding cloth (about 45 cm (18 in) square), gather corners of cloth together as evenly as possible; tie securely with string, about 2.5 cm (1 in) above top of pudding mixture to allow room for expansion during cooking. Make handle from ends of string. Use a large boiler and tightly-fitting lid. Have boiler about three-quarters full of water, bring to boil, lower pudding gently into water. Cover with lid, boil for 3½ hours. Replenish with boiling water as often as necessary, about every 20 to 30 minutes. Water must not go off the boil.
Reboil for 1 hour on day of serving.
Serves 6

Brandy Custard
Place sugar and water into saucepan; stir over low heat to dissolve sugar, bring to the boil, reduce heat, simmer 10 minutes. Beat egg-yolks and salt, pour in hot syrup slowly, beating until thick and creamy. Fold in brandy and whipped cream.
Makes about 1 cup.

Frozen Brandy Cream
Whip cream until just stiff. Stir in lemon juice, vanilla and sugar. Add brandy and mix carefully. Place mixture into freezer tray, freeze until firm. Delicious to serve with the pudding, or as a topping for mince pies.

Rum-Cream Sauce
Combine rum and sugar in bowl, allow to stand at least 1 hour. Beat egg-yolks until thick and creamy, gradually add rum mixture, beating well after each addition. Cover, stand 1 hour. Whip cream, fold into egg mixture, refrigerate until ready to serve. Serve over Christmas pudding (it is delicious too, as a topping for fresh strawberries).
Makes about 2½ cups.