Recipe by montanamarti
In response to a request for Christmas Pudding, I'm sending along a recipe which has been in our family for years. It's called Parson's Pudding. My sister-in-law makes a very similar Christmas Pudding but uses suet in her version (Suet Pudding). Parson's Pudding
Top Review by woodland hues
Delighted with the results of this Christmas Pudding! Recipe yields a really big pudding so I've halved the ingredients to give us two medium sized puddings. Mine were nicely done in the 3 hrs. Haven't tried the suggested sauce yet; I serve my puddings with 1/3 cup brown sugar, 1/2 cup red wine, 1/2 cup dark raisins, 1/2 tsp. cinnamon, all heated to a boil in a small saucepan and simmered for 5 minutes. Hurray for Parson's Pudding, it's simple to make and affordable, with no extra sugar, and big on taste, so thank you! (It also tastes great with ice cream!!)
Directions See How It's Made
- Mix above together with nuts and dates as desired.
- (I usually use about a cup of chopped pecans and a cup of chopped dates - use more or less according to your own tastes) Pour pudding mix into a can or mold and steam for 3 hours.
- When done, it is cake-like in texture. For the sauce: 2/3 cup butter mixed with 1 1/2 cup sugar and 2 Tbsp boiling water.
- Beat in 3 (very fresh) egg yolks.
- Add beaten whites last. Flavor with vanilla (about 1/2 tsp - again, to your own taste) Serve the sauce with the Pudding.
- Some people also like a "hard sauce" (brandy-flavored) on their pudding.