Prep 0 mins
Cook 0 mins
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
- 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.
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!!)