Chanucah pudding pt 1

1 Servings

Ingredients

Quantity Ingredient
4 ounces Margarine
4 ounces Soft brown sugar
2 Beaten eggs
Grated rind and juice of 1 orange
4 tablespoons Guinnes; (stout)
1 small Apple; peeled, cored and grated
4 ounces Fresh white bread-crumbs
2 ounces Blanched and chopped almonds
2 ounces Cut mixed peel
½ pounds Currants
6 ounces Sultanas; (white risins)
4 ounces Plain flour
1 pinch Each of salt; nutmeg and mixed spice
2 Egg yolks
2 ounces Caster; (superfine) sugar
2 Level teaspoons cornflour; (cornstarch)
8 fluid ounce Kosher wine or port
1 tablespoon Brandy or orange-flavoured liqueur; (up to 2)
2 Egg yolks
4 fluid ounce Sweet sherry or white dessert wine
1 Level tablespoon caster; (superfine) sugar
½ large Swiss roll; (jelly roll)
1 pint Custard; (see recipes below)
4 tablespoons Kosher wine
5 fluid ounce Double; (heavy) cream
1 Cupful; (approx) fresh or canned fruit salad
4 tablespoons Fruit syrup from any canned fruit
1 pint Milk
2 tablespoons (level) custard powder ; (vainilla pudding mix)
1 tablespoon (level) caste (superfine) sugar
1 Egg yolk
1 pint Milk
2 Whole eggs
2 ounces Sugar
Few drops vanilla essence; (extract)
1 teaspoon (level) cornflour ; (cornstarch)

Directions

WINE SAUCE

SABAYON SAUCE

CHANUCAH TRIFLE

POWDER CUSTARD

EGG CUSTARD

Source: The complete international jewish cookbook by Evelyn Rose Melt margarine and sugar together, sift flour with salt and spices. Place all ingredients in a bowl and beat with a spoon until thoroughly mixed (about 3 minutes). Place mixture in grased 2-pint pudding basins. Cover with double thickness of greaseproof and then with foil. Steam for 6 hours.

Makes 2 puddings.

WINE SAUCE: (This recipe is from Russia. The sauce is a delicate pink) Whisk together the yolks and sugar until pale, then beat in the cornflour, wine and the brandy. Cook over boiling water, whisking until thickened. Can be left standing in warm water, then reheated just before using it. Serves 8.

SABAYON SAUCE: (This is best made by one member of the family whilst another is dishing up the pudding. it is pale gold in colour) CHANUCAH TRIFLE: (A delicious trifle that uses kosher -port-type- wine to give its special flavour)

Two recipes of custard:

POWDER CUSTARD: Make according to packet instructions.

EGG CUSTARD: Heat the milk until it steams. In blender goblet put hot milk, sugar, cornflour and eggs and blend for 10 seconds (or whisk by hand). Cook very gently over boiling water until thick enough to coat the back of a wooden spoon. Add vainilla. Leave to cool.

Slice the Swiss roll ½ in thick and use to line the bottom of a glass bowl. Sprinkle with the kosher wine. Pour custard over the cake continued in part 2

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