Ginger Cherry Steamed Pudding With Sherry Hard Sauce Recipes

GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE

Steps:

• For sauce:
• Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
• For pudding:
• Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
• Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.

STEAMED CRANBERRY PUDDING WITH HARD SAUCE

Steps:

• In a bowl, cream shortening and sugar; beat in eggs and molasses. Combine dry ingredients; stir into creamed mixture and mix well. Fold in the cranberries. Pour into a well-greased and floured 6-cup heat-proof mold. Cover tightly with a double layer of foil. Place on a rack in a stockpot. Fill stockpot with boiling water to a depth of 1 in.; cover stockpot and boil gently. Replace water as needed. , Steam about 3 hours or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before unmolding. Let pudding cool 30 minutes before slicing. , For hard sauce, combine sugar, butter and cream in a saucepan; cook and stir over medium heat until smooth. Remove from the heat; stir in vanilla. Serve pudding and sauce warm.

GRAMMY BILLINGS STEAMED CHRISTMAS PUDDING WITH SHERRY SAUCE

Steps:

• CHRISTMAS PUDDING:.
• Mix all ingredients for the Christmas Pudding together well.
• Put into 1-pound coffee cans or other cans that have been greased.
• Put a piece of foil over the top securely.
• Set cans in water and steam for 3 hours, watching that the water does not boil away.
• Serve with Sherry Sauce on top of each piece.
• SHERRY SAUCE:.
• Beat eggs well.
• Put sugar and butter in a bowl and work with fingers.
• Add the beaten eggs and then beat again with mixer.
• Add the sherry and mix well.

GINGER CHERRY STEAMED PUDDING WITH SHERRY HARD SAUCE

Steps:

• For the pudding, butter a 2-quart souffle dish with a tightly fitting lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
• Meanwhile place the butter and the brown sugar in a mixing bowl and whisk until well blended. Whisk in the eggs. Gradually whisk in the molasses and the milk. Stir together the flour, ginger, soda and salt. Stir the dry ingredients into the liquid. Stir in the cherries and raisins. Scrape the batter into the buttered dish and smooth the top.
• Place the rack in the bottom of the pot. Cover the souffle dish and place it in the pot. Pour in enough of the boiling water to come halfway up the sides of the souffle dish. Cover the pot. Check occasionally to make sure there is enough water and that it is simmering; add boiling water to the pot if necessary. Steam the pudding until a skewer inserted into the center comes out clean, about 1 1/2 hours.
• Meanwhile to make the hard sauce, stir together the butter, sugar and salt until smooth. Slowly stir in the sherry. Chill, but do not allow to become too firm. Carefully remove the pudding from the pot and place on a rack. Uncover and let stand for 10 minutes. Use a small, sharp knife to loosen the pudding from the sides of the dish and unmold. Cut into wedges and serve warm with the hard sauce.

BREAD PUDDING WITH SHERRY SAUCE

Steps:

• Bring 1/2 cup Sherry to boil in a heavy small saucepan. Add currants. Remove from heat. Cover and let stand 15 minutes to plump.
• Preheat oven to 325 degrees F. Butter an 8 inch square glass baking dish. Whisk milk, sugar, eggs, yolks, vanilla and cinnamon in large bowl. Arrange half of bread on bottom of prepared dish. Spoon Sherry and currants over. Arrange remaining bread over. Pour egg mixture over all. Let stand 15 minutes, pressing bread into egg mixture occasionally. Bake pudding until puffed and golden, about 1 hour 15 minutes. Transfer to rack.
• Bring half and half to a simmer in heavy medium saucepan. Whisk yolks, sugar and cornstarch in medium bowl. Gradually whisk in hot half and half. Return mixture to same saucepan. Stir over medium heat until mixture thickens and leaves path on back of spoon, about 3 minutes. Strain into bowl. Stir in Sherry. Serve pudding warm with warm sauce.