ENGLISH CHRISTMAS PUDDING II

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Make and share this English Christmas Pudding II recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 17

3 cups flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove, ground
1 cup molasses
1 cup milk
1/3 cup mixed candied fruit
1/3 cup raisins
1/3 cup walnuts, chopped
1/2 cup suet, finely chopped or 1/2 cup butter, melted
1 quart milk
1 cup sugar
10 egg yolks
3 tablespoons cornstarch
1 vanilla bean

Steps:

  • Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well.
  • Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can.
  • Put mixture into can.
  • Cover with double thickness of aluminum foil.
  • Tie foil on with string.
  • Set can in large pot or kettle half full of water.
  • Cover and steam 2 1/2 hours after water boils.
  • Serve slices covered with hot vanilla sauce* and real whipped cream.
  • Bring 3 1/2 cups milk and vanilla bean to a boil.
  • Whip sugar and yolks over hot water to lukewarm.
  • Stir in cornstarch to remaining cold milk.
  • Add the cornstarch mixture to the boiling mixture and bring to a full boil.
  • Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully.
  • Keep warm on steam table or double boiler.
  • This sauce is good over puddings and souffles.

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