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Puddings for the season
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Here are some Christmas special pudding recipes
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CAKES MAY have their monopoly during Christmas season, but puddings have their say too. Try some of these exotic, rich and absolutely mouth-watering puddings and watch the beaming smiles on the faces of your family and friends.
King George's Christmas pudding
Ingredients:
Raisins - 50 gms
Currants - 50 gms
Dates, pitted, chopped - 50 gms
Candied lemon rind, chopped - 25 gms
Candied orange rind, chopped - 25 gms
Cognac - 2 tbsp
Butter - 60 gms
Brown sugar - 200 gms
Fresh breadcrumbs - 60 gms
Flour - 200 gms
Nutmeg powder - 5 gms
Salt - 5 gms
Cinnamon powder - 5 gms
Ginger powder - 5 gms
Mace powder - 5 gms
Eggs: 3
Sabayon sauce
For sauce:
Milk - 125 ml
Egg yolk - 2
Cognac brandy - 10 ml
Method: Soak in cognac - raisins, currants, dates, lemon rind, orange rind - for 15 days.
Cream butter and sugar, add eggs and beat until fluffy. Add flour, breadcrumbs, soaked raisins, currants, dates, lemon rind, orange rind and cognac. Add Nutmeg powder, cinnamon powder, salt, ginger powder and mace powder.
Grease moulds with butter; pour the mixture in a double boiler and bake for 150 degrees C for 1-1/2 hrs to 2 hours.
Make sabayon sauce with milk, egg yolk and cognac on the double boiler. Heat till it reaches a sauce consistency. Demould the pudding. Serve along with sabayon sauce.
Baked chocolate and hazel puddings
Ingredients:
Chocolate - 200 gms
Hazelnuts - 80 gms
Flour - 200 gms
Breadcrumbs - 60 gms
Butter - 200 gms
Eggs, separated - 4
For custard sauce:
Milk - ½ litre
Custard powder - 40 gms
Sugar - 125 gms
Method: Preheat the oven at 350 degree C. Butter the moulds. Melt the chocolate and cool to room temperature.
In a mixer, chop the hazelnuts with the flour and crumbs. Mix and set aside. Cream the butter; add the egg yolk, hazelnut mixture, chocolate and mix. Beat the egg whites until stiff and fold into chocolate mixture. Fill the moulds. Bake for 40 minutes.
Make custard sauce with the custard ingredients.
Demould pudding and serve with custard sauce.
Pear and almond pudding
Ingredients:
Poached pears, peeled, halved and cored -- 2
(poaching liquid to be preserved)
Vanilla essence - 2 drops
Sugar - 125 gms
Butter - 125 gms
Almond paste - 50 gms
Eggs - 2
Refined flour - 150 gms
Baking powder - 5 gms
Egg whites - 2
Method: Preheat oven to 350 degree F. Butter and lightly flour pudding mould and set up a kettle for steaming.
Remove the pears from the syrup and puree them. Remove half of the puree and preserve. Transfer the remaining puree to a bowl. Add poaching liquid to the remaining puree and add vanilla essence. Refrigerate the pear sauce until ready to serve.
Cream 100 gms sugar, butter, and almond paste until smooth. Add the eggs and pear puree. Mix until smooth.
Mix the flour and baking powder. Stir into butter mixture.
Beat egg whites and 25 gms sugar until stiff. Fold into the butter. Pour the butter into the pudding mould. Cover and steam for 2 hours. Unmould and serve with pear sauce.
Steamed coconut fudge pudding
Ingredients:
Chocolate, chopped - 60 gms
Butter - 30 gms
Coconut milk - 60 ml
Eggs, separated 2
Vanilla essence - 1-1/2 tbsp
Cookie crumbs - 60 gms
Cashewnuts, walnuts, chopped - 60 gms
Fresh coconut flake - 100 gms
Brown sugar - 30 gms
Flour - 30 gms
Baking powder - 5 gms
Cream - 2 tbsp
Sour cream - 3 tbsp - whipped double cream and 1 tsp of lemon juice at the end
Castor sugar - 3 tbsp
Method: Butter pudding mould, set up a pan for steaming the pudding.
Melt the chocolate and butter. Remove from the heat and whisk in the coconut cream, egg yolks, one tbsp of Vanilla essence. In a bowl, mix the cookie crumbs, nuts, ½ coconut, brown sugar, flour, baking powder, and salt. Stir in the chocolate mixture.
Beat the egg whites until they form soft peaks. Beat in two tbspn sugar until the whites hold stiff peaks. Fold into chocolate mixture.
Pour into the mould. Cover and steam for 2 hours. Remove and cool for 5 minutes.
Whip the cream to soft peaks with the remaining sugar and fold in the sour cream and the vanilla essence. Unmould the pudding onto a serving platter, sprinkled with remaining coconut, along with whipped cream.
O.P. KHANTWAL
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