Soft flakes floating like delicate little feathers to the
ground gently caressing a
stone of
glistening ice. The snowman with his nose dangling as a
brisk wind swirls creating little eddies in the fresh fallen
snow. The pines glistening with ice tentacles dangling down
their furry arms.
Crashing, echoing like the sound of
chimes clattering. Large icicles hanging from the portico
remind me of icebergs from the far north. How cozy and warm
it is here lounging by the fire. Snuggling in my flannel
gown with my dog. Thoughts of tonight when a feast will be
had. The crystal and Turkey with Cranberries filled. Then
the unveiling of a pudding so rich that Mr. Claus might
even stay for a bite.
Merry Christmas my friends.
Ingredients:
Fresh White Bread Crumbs -4 cups including crusts.
Black Raisins-1 cup chopped.
Golden Raisins-1 cup chopped.
Currants-1 cup chopped.
Sugar-1/3 cups.
Cinnamon- 1/2 teaspoon.
Mace- 1/2 teaspoon.
Nutmeg- 1/2 teaspoon.
Cloves- 1/4 teaspoon.
Salt- 1/2 teaspoon.
Butter-2 sticks plus 3 tablespoons melted.
Large Eggs-4 lightly beaten.
Pure Vanilla Extract- 1/2 teaspoon.
Orange Marmalade- 1/2 cup.
Milk- 1/2 cup.
Instructions:
Melt 3 tablespoons of the butter. Using a brush butter the
pudding mold and lid heavily. Set Aside. Chop the bread,
then the raisins and currants in a food processor finely.
Combine the bread, raisins and currants in a large bowl.
Using you fingers break all the clumps of raisins up to
incorporate well with the bread crumbs. Add in the sugar,
spices, and mix. Pour in the melted butter, extract,
marmalade, milk and eggs until well combined. Pour mixture
into the pudding mold and seal tightly.
Place a
steamer basket or submerge a kitchen towel into the bottom
of a large pot. Place the pudding mold on top of the basket
or towel. Fill the pot with water so that the mold is
covered 3/4 the way up. Tightly cover the pot and steam for
6 hours. Occasionally you will have to add additional
water. The water must remain on a low boil or the pudding
will not cook. If you do not have a pudding mold you may
use a metal mixing bowl with a tight lid. When 6 hours is
up allow the mold to remain in the pot of water to cool.
Invert onto a platter. Place a piece of holly on the top of
the pudding. Serve with a Rum Sauce.
Rum Sauce.
Ingredients-
Butter-5 tablespoons melted.
Confectioners Sugar-1 cup.
Dark Rum-2 tablespoons.
Instructions:
Combine the melted butter and confectioners sugar until all
lumps disappear. Add in the Rum and mix until smooth. We
warm the sauce up lightly and drizzle it on to the
plate then place a piece of the Christmas Pudding on top
of the sauce.
Submitted by Gary Solomon.
Gary is the chef for The
Recipe Exchange.
Chat with Gary and other keen cooks at
The Recipe
Exchange Forum.
Christmas Tea Recipes
How to:
Victorian Giving, a Holiday Tradition
Victorian Ideas & Recipes
www.englishcreekgardens.com/Victorian_Giving_a_Holiday_Tradition.htm
Place this poem with your gifts
On Christmas Day at half past three,
Brew yourself a cup of tea.
I'll think of you,
You think of me
While sitting 'round the Christmas Tree.
source unknown
Gifts From Our Kitchen: Holiday Beverage Mixes
practicalkitchen.com/holiday/christmas/gifts_from_our_kitchen.shtml
Christmas Cookie Recipes
Merry Christmas.
Each bite of
the tasty cake is light and fluffy. It just melts in your
mouth. It is a medley of tangy lemon zest and poppy seeds
that give a slight crunch with each mouthful. 
restaurant. Actually it was his first restaurant at that
time. It was a sandwich shop known as Swish Salade. I
noticed that Didier served a variety of ham sandwiches and
salads. The only dessert available to the customers was a
tangy Lemon Tart that Didier would make every morning. He
said it was the best seller so why should he carry other
desserts. 
Flour-2 cups.