English Christmas Pudding II

Recipe by Tonkcats
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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