Best English Pudding Recipes

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
• Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

THE ULTIMATE ENGLISH CHRISTMAS PUDDING

Steps:

• Lightly butter a 1.4-litre (21/2-pint) pudding basin.
• Cut a small square of foil and press into the base of the basin.
• Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice.
• Add the measured brandy or rum and leave to marinate for about one hour.
• Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle.
• Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts.
• Add the dried fruits, apple and liquid and stir well.
• Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon.
• Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion.
• Tie securely with string and trim off excess paper and foil with scissors***.
• TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary.
• TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary.
• Remove the pudding from the steamer or pan and cool completely.
• Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed.
• Discard the paper and foil and replace with fresh. Store in a cool, dry place.
• On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate.
• To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it.
• Serve with Rum Sauce or Brandy Butter.

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Directions for Pudding:.
• Preheat oven to 350 degrees.
• Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).
• Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.
• While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).
• Add the egg and beat until combined and smooth. Add the flour.
• Stir in soaked date mixture and mix until combined.
• Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.
• Directions for sauce:.
• Melt butter in saucepan.
• Add brown sugar and cream, bring to a boil.
• Boil for 2-3 mins until texture is slightly fudgy and velvety.
• Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
• The more sauce you use, the stickier the wicket!

ENGLISH PLUM PUDDING

Steps:

• Sift first five ingredients together; stir in fruit.
• Soak crumbs in milk for ten minutes.
• Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
• Add brandy and mix well.
• Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
• Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
• Boil 3 to 4 hours, replacing water as necessary.

MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING

Steps:

• Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
• Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
• Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
• Empty the flour, salt & pepper into a large roomy bowl.
• Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
• Add the water/milk mixture gradually and whisk in between each addition.
• Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
• Cover and leave to rest for up to 1 hour.
• Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
• Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
• Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
• If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
• Serve with Roast Beef and lashings of gravy!
• Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.

MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE

Steps:

• Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
• Add the finely ground cardamom and corainder seeds, if using, and mix well again.
• Use at once or store in an airtight jar in a cool dry place, and away from light.
• Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.

RASPBERRY SUMMER PUDDING (ENGLISH STYLE)

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

ENGLISH STEAMED LEMON PUDDING

Steps:

• Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
• Fold in flour, salt, baking powder, lemon rind and juice.
• Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
• Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
• Heat preserves with the water.
• Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
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ENGLISH BREAD AND BUTTER PUDDING

Steps:

• Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
• Beat melted butter, sugar, mixed spice and egg together until smooth. Combine with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg
• Bake in the preheated oven for 45 minutes, or until set.

ENGLISH PUB BEEF & KIDNEY STEW IN YORKSHIRE PUDDING (ADOPTED

Steps:

• Make Yorkshire Pudding first and let rest in fridge while stew is cooking.
• Beat 2 eggs in bowl.
• Mix in 1 cup of milk, sift in 1 cup of flour and 1/2 tsp salt. Beat until smooth.
• For the Stew.
• Coat steak and kidneys with flour.
• Brown several pieces at a time in oil in stock pot; remove. Sauté onion in pan drippings until tender.
• Add mushrooms.
• Cok for several minutes longer.
• Stir in broth, wine, tomato paste and next 5 seasonings and diced carrots. Return meat to the pan.
• Cover and cook on a slow simmer,for 2 hours or until tender (don't let stew dry out, add a little water if needed and reduce heat slightly).
• Preheat oven to 200°C.
• Heat 2 tbs oil in a 6-8 cup casserole. Pour batter into hot casserole dish. Spoon stew over batter to within 1 inch of edge. Bake at 200c for 30 minutes or until puffed and brown.
• Serve with mashed potatoes and greens.

PERSIMMON STEAMED ENGLISH PUDDING

Steps:

• In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
• Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
• Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
• Place mold on a rack in a kettle with a tight fitting lid.
• Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
• Remove pudding to a rack and cool uncovered for 15 minutes.
• Invert onto a serving plate and serve with vanilla sauce.
• VANILLA SAUCE:.
• In a small saucepan combine sugar, cornstarch, nutmeg and salt.
• Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
• Off heat, whisk in butter, vanilla and zest.
• Transfer to a serving bowl and serve with warm steamed pudding.
• Makes 2 cups.

TRADITIONAL BAKED ENGLISH RICE PUDDING

Steps:

• Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
• Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
• Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
• Allow the pudding to finish cooking for the final 40 minutes without stirring.

ENGLISH PUDDING

Steps:

• In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
• To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
• Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• 1. Preheat the oven to 190 C (gas mark 5, 375 F).
• 2. Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• 3. In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• 4. Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• 5. Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• 6. Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• 7. Leave to rest in a low oven until ready to serve.
• 8. Serve in slices with cream or custard.

ENGLISH RICE PUDDING

Steps:

• Soak the raisins in hot water for 30 minutes or longer.
• Meanwhile, preheat the oven to 275 degrees.
• Rinse the rice well and drain. Set aside.
• Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
• Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.

ENGLISH RICE PUDDING

Steps:

• Stir together first 8 ingredients until thoroughly blended.
• Pour into a greased 13x9 inch baking dish; dot with butter, and sprinkle evenly with nutmeg.
• Place dish in a large pan; add hot water to a depth of 1 inch.
• bake at 350 degrees for 1 hour or until lightly browned and set.
• Cool slightly and cut into squares.
• Serve with lemon sauce.
• Lemon sauce:.
• Stir together water, sugar, cornstarch and salt in a small saucepan until smooth.
• Cook, stirring constantly, over medium heat 5 minutes or until thickened.
• remove from heat, and stir in butter, zest and lemon juice.
• Serve warm or cold.

ENGLISH -STYLE BREAD PUDDING

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Prepare a 9-inch baking dish.
• For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
• In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
• Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
• Spread 1/4 cup soft butter on bottom and sides of baking dish.
• Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
• Sprinkle half of the raisins over bread.
• Cover with another single layer of bread slices.
• Sprinkle the remaining raisins over the bread.
• Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
• Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
• Position rack to second-lowest position.
• Bake for about 20 minutes, or until custard thickens and begins to set.
• Remove from oven and set to broil.
• Sprinkle 2 tablespoons sugar over hot pudding.
• Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
• Serve warm.

ENGLISH BREAD PUDDING

Steps:

• 1. Tear bread into 1" pieces. Place in a well greased crock pot or baking dish. Pour milk over the bread and let soak for 30 mins.
• 2. Stir in dried fruits, nuts and apple pieces.
• 3. Combine melted butter, brown sugar, egg and spices in a small bowl. Pour over the bread & fruit mixture. Stir to blend.
• 4. Cover and cook on low for 3-4 hours in the crock pot or 300 degrees for 2-3 hours. Just watch and check periodically.