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CHRISTMAS PUDDING RECIPE

Ingredients:




1/2 pound Raisins (Kishmish)

1/2 pound chopped Dates (Khajoor)

2 tblsp blanched, slivered almonds

2 cups chopped Suet

1 1/4 cups Fine Wheat Flour (Maida)

1 tsp Salt

1/4 tsp ground Cloves (Lavang)

1/2 tsp Allspice


1/2 tsp Cinnamon (Tuj/Dalchini)

1/2 tsp grated Nutmeg Powder(Jaiphal)

1/2 cup Brown Sugar

1 peeled and grated Apple

6 eggs

1 Orange Juice

1 Lemon Juice

1/2 cup Buttermilk

3 cups fresh White Bread Crumbs

1/2 cup Brandy

1 pound Sultanas

1 pound Currants



How to make christmas pudding:


Grease 1 pudding tin.

In a large bowl add dried fruits, almonds and suet ..

Dredge with 1/4 cup of flour..

Lightly sift the remaining flour and spices..

Add it to mixture with sugar and grated apple and mix well.

Beat eggs until light and frothy.

Add citrus juices, buttermilk and mix it to the pudding mixture.

Alos mix in bread crumbs.

Now fill the moulds 3/4 th with this mixture and boil for 6 hours.

Keep refilling the water while puddings are boiling.

When fully boiled let them cool off.

Cover them and store them in refrigerator.

Before serving steam again for 1 hour and serev with sauce.

COFFEE PUDDING RECIPE

Ingredients:



5 ozl strong coffee

5 oz sugar

4 eggs

1 pint milk

small pinch of salt




How to make coffee pudding:


Boil the milk and leave it to cool a little.

Beat the eggs and sugar together and add the milk and salt, then the coffee.

Strain the mixture into a pie dish, stand in a tin with boiling water half way up the dish and cook in a moderate oven until quite firm.

Leave to cool and when cold sprinkle with castor sugar.

CHOCOLATE CHERRY CAKE RECIPE

Ingredients:


6 Eggs White

1 Chocolate Cake Mix

21 oz Cherry Pie Mix

For Frosting:

2 Eggs White

1 1/2 cup Sugar

1/4 tsp Cream of Tartar

1/3 cup Water

1 tsp Vanilla Essence




How to make chocolate cherry cake:



In a bowl mix egg whites, chocolate cake mix, cherry pie filling.

Grease 9" X 13" pan and make a layer of flour on it.

Pour the batter into the pan.

In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.

Take tthe cake out and cool it.

To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.

Then place this boiler on boiling water and again beat for 7 minutes.

Remove from heat and beat for 2 minutes on high speed.

Frost the cool cake with this mixture.

christmas recipes - Chocolate Nuggets

Ingredients

1/2 cup (125 mL) vegetable oil
4 squares (1 oz./28 g each) unsweetened chocolate
2 cups (500 mL) sugar
4 eggs
2 tsp. (10 mL) vanilla
2 cups (500 mL) all purpose flour
2 tsp. (10 mL) baking powder
1 cup (250 mL) coarse sugar for rolling (or additional granulated sugar)


Cooking Instructions


In a small saucepan, heat oil and chocolate over low heat, stirring until the chocolate is melted and the mixture is smooth. Transfer to a mixing bowl. Add sugar, eggs and vanilla and beat with an electric mixer until smooth and well blended. Mix in flour and baking powder and beat just until the flour is incorporated into the dough. Chill in the refrigerator for at several hours or overnight.


Preheat oven to 350 degrees F (180 degrees F). Line a cookie sheet with parchment paper and lightly grease the paper. Place the coarse sugar in a flat bowl or pie plate. By hand, form the dough into 1-inch (2-cm) balls and roll in the sugar until completely coated. Place on prepared cookie sheet, at least 1-1/2 inches (4 cm) apart. Bake for 10 to 12 minutes, until the cookies are puffed and sparkly, but still slightly soft in the center. Remove to a rack to cool.

christmas recipes-Candy Cane Cookies

Ingredients1 cup margarine







1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup peppermint candy canes, crushed
1/2 cup white sugar for decoration







Cooking Instructions


In a large bowl, cream together the margarine, sugar and powdered sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.




Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2-inch-long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.



Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining sugar. Roll hot cookies in the sugar mixture