Frozen Christmas Pudding

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Frozen Christmas Pudding

Ingredients
1/2 cup raisins
1/2 cup sultana raisins
1/2 cup currants
1/4 cup candied cherries, chopped
1/4 cup candied mixed fruit peel
1/4 cup fruit juice
1/4 cup almonds
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 cup heavy whipping cream
4 1/4 cups chocolate ice cream, softened


Directions

1 In a medium bowl, combine fruit with fruit juice and spices. Cover, and allow to stand overnight.
2 The next day mix together soaked fruits, almonds, cream, and ice cream. Pour mixture into a large mold, and cover with foil. Freeze for at least one week to allow flavour to develop.
3 Unmold by quickly dipping into hot water, and inverting onto serving plate.

Cranberry Pudding

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Cranberry Pudding

Ingredients
2 cups cranberries
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup molasses

1 cup white sugar
1/2 cup butter, softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract


Directions
1 Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.
2 Sift together the flour and salt; dredge cranberries in flour mixture.
3 Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
4 Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
5 Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
6 Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.

Cherry Dump Pudding

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Cherry Dump Pudding

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup white sugar
1/2 cup butter
1 cup milk
1 teaspoon vanilla extract
4 cups pitted sour cherries
1/2 cup white sugar
1 1/4 cups cherry juice


Directions


1 Preheat oven to 375 degrees F (190 degrees C). Grease a 10x10-inch baking dish.
2 In large bowl, combine flour, salt, baking powder and 1 cup sugar; stir. Add butter, milk and vanilla; beat with electric mixer for 2 minutes, or until smooth. Pour mixture into pan and cover evenly with cherries.
3 Heat cherry juice in microwave or in small saucepan, until just simmering. Sprinkle 1/2 cup of sugar over cherries, and pour hot cherry juice on top. Bake 40 to 45 minutes, or until pick inserted in center comes out clean.

Baked Pineapple Pudding

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Baked Pineapple Pudding

Ingredients

3 eggs, beaten
1/2 cup butter
1 cup white sugar
1 (20 ounce) can crushed pineapple with juice
1/2 cup milk
4 cups soft bread cubes
1/4 teaspoon vanilla extract


Directions

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a mixing bowl, cream together butter and sugar.
3 Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
4 Bake in a 2 quart casserole dish for 45 minutes.

Blueberry Custard

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Blueberry Custard

Ingredients

3 tablespoons butter
8 eggs
1/4 cup honey
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup blueberries
1/2 teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting


Directions

1 Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
2 In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
3 Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

Blanc Mange (English Style) Custard

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Blanc Mange (English Style) Custard

Ingredients

3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for garnish


Directions


1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

Bavarian Cream Custard

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Bavarian Cream Custard

Ingredients

2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream


Directions
1 In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth.
2 In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool.
3 When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use.

Baked Plum Pudding Dessert

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Baked Plum Pudding Dessert

Ingredients
1/2 cup butter
3/4 cup white sugar
5 eggs
1 cup dried currants
1 cup golden raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour
3 cups bread cubes
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice


Directions


1 Preheat oven to 350 degrees F (175 degrees C).
2 Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish.
3 Bake in preheated oven 40 minutes, until set.

Banana Split Ice Cream

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Banana Split Ice Cream

Ingredients

2 cups white sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 (12 fluid ounce) can evaporated milk
6 eggs, beaten
1 tablespoon vanilla extract
1 quart chocolate milk
2 (10 ounce) packages frozen strawberries, thawed
3 bananas, diced
1 (15 ounce) can crushed pineapple, with juice


Directions


1 In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated.
2 Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to manufacturer's instructions.

Baked Cream of Coconut Custard

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Baked Cream of Coconut Custard

Ingredients

5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (15.5 ounce) can grated coconut in syrup
1 tablespoon vanilla extract
1/2 cup rum


Directions
1 Preheat oven to 300 degrees F (150 degrees C).
2 In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.
3 Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.