FRESH APRICOT PUDDING

Ingredients:

   

1 oz butter

8 oz fresh apricots

4 oz self-raising flour

4 oz fine white breadcrumbs

4 oz shredded suet

2 tblsp granulated sugar

2 eggs

little milk to mix

2tsp Demerara sugar


How to make fresh apricot pudding:

    Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
    Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
    Stir in the beaten eggs with a little milk, and stir well until eggs are evenly blended. Add a little more milk to make a stiffly dropping consistency.
    Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
    Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
    Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.

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CHRISTMAS PUDDING

Ingredients:

   
1/2 pound Raisins (Kishmish)

1/2 pound chopped Dates (Khajoor)

2 tblsp blanched, slivered almonds

2 cups chopped Suet

1 1/4 cups Fine Wheat Flour (Maida)

1 tsp Salt

1/4 tsp ground Cloves (Lavang)

1/2 tsp Allspice

1/2 tsp Cinnamon (Tuj/Dalchini)

1/2 tsp grated Nutmeg Powder(Jaiphal)

1/2 cup Brown Sugar

1 peeled and grated Apple

6 eggs

1 Orange Juice

1 Lemon Juice

1/2 cup Buttermilk

3 cups fresh White Bread Crumbs

1/2 cup Brandy

1 pound Sultanas

1 pound Currants

How to make christmas pudding:

    Grease 1 pudding tin.
    In a large bowl add dried fruits, almonds and suet ..
    Dredge with 1/4 cup of flour..
    Lightly sift the remaining flour and spices..
    Add it to mixture with sugar and grated apple and mix well.
    Beat eggs until light and frothy.
    Add citrus juices, buttermilk and mix it to the pudding mixture.
    Alos mix in bread crumbs.
    Now fill the moulds 3/4 th with this mixture and boil for 6 hours.
    Keep refilling the water while puddings are boiling.
    When fully boiled let them cool off.
    Cover them and store them in refrigerator.
    Before serving steam again for 1 hour and serev with sauce.

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ORANGE PUDDING

Ingredients:

   

3 oranges

1 1/4 pints milk

1 1/2 oz cornflour


1 oz butter

3 oz sugar

2 eggs

pinch of salt


How to make orange pudding:

    * Peel the oranges, cut in pieces and place in a buttered dish.
    * Mix cornflour with a little of the milk.
    * Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
    * Add the butter and a pinch of salt.
    * Sprinkle a little sugar over the oranges.
    * Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
    * Stir for a minute or two longer over the fire without boiling.
    * Pour over the oranges and bake for 10 minutes.
    * Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

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FRUIT COCKTAIL PUDDING

Ingredients:


1 tsp coffee
1 packet lemon jelly (nimbu ki jelly)
2 cup fresh cream
3 tbsp sugar


How to make fruit cocktail jelly pudding:

    * Boil 2 cup water and dissolve jelly in it.
    * When it mixes properly, remove it from the flame. Let it cool.
    * Place some of the jelly in the tin and refrigerate for sometime.
    * Mix coffee in the remaining jelly and refrigerate it separately.
    * Grind sugar and blend with cream.
    * Now add coffee jelly mixture to the above.
    * Now spread this over the lemon jelly already set in the tin and again refrigerate it for setting.
    * Serve it chilled once it sets properly.

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MANGO PUDDING

Ingredients:

   

1 cup mango pulp

1 cup cottage cheese(paneer)

1 cup cream


1 tblsp gelatin

1/4th cup water

1/2 cup sugar

1 cup mango cubes

cream and cherry for garnishing


How to make mango pudding:

    * Dissolve the gelatin in 1/4 th cup of water. Keep it aside.
    * In a mixer blend the mango pulp, paneer cream and sugar.
    * Take a bowl and mix both the blended mixture and the dissolved gelatin.
    * Keep it in the refrigerator for setting.
    * When fully set garnish with mango pieces, cream and cherries and serve immediately.

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MILK PUDDING

Ingredients:


 
2 oz rice sago

1 tblspful sugar

1/2 oz butter

1 pint milk

pinch of salt



How to make milk pudding:

Just cover the cereal with water and let it stand for 5 minutes.
Strain off water, and put the cereal in a greased pie dish with the sugar, butter, salt and milk.
Let it soak for about 1 hour.
Then stir it well and cook slowly in a cool oven for 2 hours, stirring well after ½ hours.
The above recipe makes a pudding of medium thickness; more or less cereal should be used to vary the consistency according to taste.
An egg can be added if desired, in which case the cereal should be boiled in the milk first and the egg added when cool.
Then bake in the oven for 20 minutes.

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MARMALADE PUDDING

Ingredients:


 
2 oz breadcrumbs

2 oz flour

2 oz shredded suet

grated rind of 1 lemon (nimbu)

2 tblsp marmalade

2 oz. castor sugar

1 egg

1/4 tspful baking powder

1/2 cup milk

marmalade sauce


How to make marmalade pudding:

Mix all the dry ingredients together, sieving the flour and baking powder.
Add the marmalade, egg and milk.
If the mixture is too stiff, add a little more milk.
Put mixture into a greased basin, cover with a double piece of greased paper and steam for 2 1/2 hours.
To make the marmalade sauce:
peel a lemon very thinly and cut the peel into short strips.
Boil these in water until soft, then add 2 tblspfuls of sugar and 2 tspfuls of cornflour made into a paste with a little water. Stir well and simmer for about 3 minutes.
Remove from fire and add 2 tspfuls of lemon juice.
Dish up the pudding and serve with the sauce.

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LEMON PUDDING

Ingredients:


 
4 oz breadcrumbs

1 oz flour

1/2 tspful baking powder

2 oz shredded suet

2 oz moist sugar (cheeni)

grated rind of 1 lemon

1 egg

3/4 cup milk


How to make lemon pudding:

Mix all the dry ingredients together with the lemon rind.
Add the beaten egg and milk, and stir the mixture well.
Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours.
Serve with lemon sauce, using the juice of the lemon.

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CHOCOLATE BREAD PUDDING

Ingredients:


 
300 ml Milk

4-5 tblsp Sugar

4 Slices Brown Bread

3 Eggs

2 tblsp Drinking Chocolate or cocoa powder

1/2 tsp Vanilla Essence

250 ml Thick Sweetened Cream

How to make chocolate pudding with cream:

Cut the bread into pieces. Beat the eggs and add the essence.
Warm the milk and mix in the sugar. Gently mix in the cooca powder.
Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
Grease pudding mould and pour the mixture into the mould.
Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
Allow the pudding to shrink before unmoulding.
Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.

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DARK CHRISTMAS PUDDING

Ingredients:


 
300 gms Currants

300 gms Raisins

120 gms Plain Flour ( Maida)

1 tsp Salt

1 tsp ground Ginger

1 tsp grated Nutmeg

1 tsp grounded Cinnamon and Cloves

240 gms Margarine shredded

120 gms Fresh breadcrumbs

120 gms Sugar (preferably jaggery)

60 gms Glace Cherries

60 gms Almonds blanched

30 gms Mixed Peel chopped

Few pieces rind of Oranges finely grated

Few pieces rind of Lemon finely grated

Juice of 1 Orange

2 Eggs

1 tsp Vanilla essence

6 Level tbsp Black treacle

1 tbsp Brandy

How to make dark christmas pudding:

Wash and pick the currants and raisins and dry thoroughly.
Sift the flour, salt and spices into a large mixing bowl.
Stir in the margarine, bread crumbs and sugar.
Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.
Stir these into the prepared dry ingredients.
Beat the orange juice with the eggs and vanilla essence and pour into the bowl.
Add the treacle and brandy and mix until thoroughly blended.
Turn the mix over into a greased pudding basin.
Cover the basin securely with double thickness of grease paper and tie securely.
place in a pressure cooker and cook till done.
When ready, remove cover and replace with fresh grease proof paper.
Store in a cool, dry, dark place.
To serve, steam the pudding again.
Turn out into a hot dish.
Pour a little warmed brandy round the dish and light before bringing to table.

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BANANA BREAD PUDDING

Ingredients:


 
1 loaf French bread

2 tblsp Vanilla Extract

4 Bananas, mashed

4 cups Milk

3 Eggs

1 cup Sugar

1 cup Raisins

1 tsp freshly ground Nutmeg

1 tsp Cinnamon

Splash of rum (optional)


How to make banana bread pudding:


Cut the lof in small cubes.
Put the cubed loaf in a bowl.
Now pour the milk on it and keep it aside for a hour.
Preheat oven to 325 degrees.
Grease 9 x 13 inch baking dish.
In a separate bowl mix the eggs, sugar and vanilla essence.
Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
Add rum, cinnamom and nutmeg powder.
Pour this mixture on the baking dish.
Bake in the oven for 1 hour and then let it cool.

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