Best Apple Prune And Peach Christmas Pudding Recipes

PRUE LEITH'S LAST-MINUTE CHRISTMAS PUDDING

Steps:

• Prepare the fruit. Tip the raisins, sultanas, currants, cranberries, mixed peel, and orange juice and zest into a large, microwave-safe bowl. Pour over the brandy and molasses and stir together. Cover the bowl with cling film, then pierce a few holes in the top.
• Microwave the fruit on high (100%) for 5 minutes. Carefully remove from the microwave and peel off the cling film. Stir in the bicarbonate of soda, then leave to stand for 15 minutes.
• Make the pudding. Mix the grated apple, butter, sugar, breadcrumbs, flour, cinnamon and mixed spice together until well combined. Add the soaked fruit, the soaking liquid and the eggs and stir together.
• Fill half the pudding bowl with the mixture, then sit the candied clementine in the centre. Cover with the remaining mixture and level the surface. Place the cut disc of baking paper over the mixture.
• Loosely cover the bowl with cling film and microwave on low (30%) for 20 minutes, then microwave on medium (50%) for 15 minutes, until risen and it comes away a little from the edge of the bowl. Remove from the microwave and leave to stand for 10 minutes.
• Make the crème anglaise. Heat the milk and cream in a pan over a medium heat to just below boiling point. In a large bowl, whisk the egg yolks and caster sugar together until pale and fluffy. Pour the egg mixture over the warmed milk, whisking continuously. Pour the mixture into a heavy-based pan and cook over a very low heat, stirring continuously, for 3-4 minutes, until smooth and thick enough to coat the back of a spoon. Remove from the heat and stir in the orange liqueur.
• Turn out the pudding onto a serving plate and serve with the crème anglaise in a jug alongside for everyone to help themselves.

APPLE, PRUNE AND PEACH CHRISTMAS PUDDING

Steps:

• Place dried fruit, sugar, butter, juice and rind in a medium saucepan. Bring to boil stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
• Grease a 6 cup pudding basin and line base with baking paper.Pour over the golden syrup.
• Stir the eggs into the fruit mixture and mix well. Fold through the breadcrumbs and flour.
• Spoon the pudding mixture into prepared basin packing down firmly as you go. Cover the basin with a circle of buttered non-stick baking paper and two circles of foil. Tie securely with kitchen string.
• Stand pudding on a trivet (heatproof raised rack) inside a large saucepan or stockpot. Fill with enough hot water to come 2/3 up the side of basin.
• Cover pot with a lid and simmer for 5 hours, topping up the pot with boiling water as needed. Don't let it boil dry.
• Cool and store in basin in fridge until Christmas.
• To reheat, boil pudding using the method above, for 2 hours. Serve with custard, brandy cream or icecream and decorate with berries.

THE OLD MANOR HOUSE TRADITIONAL VICTORIAN CHRISTMAS PUDDING

Steps:

• Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
• Work in the breadcrumbs, sugar and softened butter, mixing well.
• Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
• Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
• Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
• Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
• You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
• Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
• Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
• On Christmas day, boil or steam for a further 4 hours.
• To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
• Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
• Each pudding serves 6 to 8 people.

WALNUT APPLE-PEACH CRISP WITH CINNAMON-BROWN SUGAR CRUMBLE

Steps:

• Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish with shortening or cooking spray.
• In large bowl, toss apples, peaches and granulated sugar. Pour into baking dish. In same bowl, mix oats, brown sugar, flour and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle over fruit.
• Bake 30 minutes or until topping is golden and fruit is tender. Cool 15 minutes. Serve warm.

APPLE AND CARROT CHRISTMAS PUDDING

Steps:

• Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
• Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.

SHEILA'S PEACH PUDDING

Steps:

• Preheat oven to 180 degrees C/350 degrees F/gas 4.
• Put the peaches in a saucepan with the demarara sugar, the vanilla seeds and 4 tablespoons of water.
• Simmer for 5 minutes and then place into a well-greased and lightly-floured ovenproof dish or bowl.
• Beat together the butter, caster sugar and eggs until light and fluffy.
• Add the flour, mix thoroughly and spread over the peaches (leave some peaches peeping through).
• Bake for 45 minutes.
• Remove from oven and serve hot with custard, or something cold like vanilla ice cream or crème fraîche.

MUM'S CHRISTMAS PUDDING

Steps:

• Soak fruit in rum overnight.
• Add spices, tea and rinds to fruit mixture.
• Cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs.
• Grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly.
• Steam pudding for 4-5 hrs in large boiler (very large saucepan), with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates. If you put a lid on boiler, don't cover completely, leave space for steam to escape.
• Reheat on Christmas Eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for Christmas Dinner.
• Take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial) on top and a bowl of hot custard or brandy custard alongside.

PEACH PRINCESS PUDDING

Steps:

• Pour milk over bread cubes.
• Beat egg yolks with 1/2 cup sugar, salt and nutmeg; add lemon rind, juice and melted butter.
• Pour mixture over bread and milk.
• Mix and pour into well-greased 9-x9-x2-inch baking dish.
• Place dish in a pan of hot water.
• Bake at 350 degrees for 45 minutes.
• Beat egg whites with cream of tartar until soft peaks form.
• Add 1/4 cup sugar and beat until stiff.
• Remove pudding from oven and spread meringue on top.
• Place peach halves over meringue, closse to rim.
• Bake at 375 degrees for 15 minutes to brown meringue.
• Serve warm.
• Makes 6 servings.

PEACH TAPIOCA PUDDING

Steps:

• For the tapioca:.
• Place the tapioca pearls in a container large enough to accommodate the soaking water as well; add enough water to cover the tapioca by about 3 inches. Refrigerate and soak overnight.
• Drain the tapioca, discarding the water.
• Whisk the tapioca together with the milk, salt, sugar and egg in a large saucepan. Place the pot over medium heat and cook for about 15 minutes, whisking constantly, to form a thickened pudding. Remove the pan from the heat and let sit for 15 minutes. Stir in the vanilla and almond extracts.
• Transfer to a large bowl; cover and refrigerate for about 2 hours, until fully set and chilled.
• For the filling:.
• Combine the peaches, sugar and 1/4 cup of the water in a large saucepan over medium heat. Cook for 8 to 10 minutes, stirring, until the fruit has softened to your liking.
• Mix together the remaining 2 Tbsp of water and the cornstarch, stirring until the cornstarch has dissolved. Add to the fruit and cook for 2 to 3 minutes or until the mixture thickens. Remove from the heat and stir in the vanilla and almond extracts. Taste, and add sugar as needed. Refrigerate until well chilled.
• To serve:.
• Line up small dessert cups or bowls. Distribute half of the tapioca pudding evenly among the bowls, then use about half of the peach filling to create a second layer in each of the portions. Use the remaining tapioca for a third layer, then top with the filling. Garnish with sliced almonds and serve immediately.