• Chanucah Pudding Pt 1

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    • 4 ounce Margarine
    • 4 ounce Soft brown sugar
    • 2 x Beaten Large eggs Grated rind and juice of 1 orange
    • 4 Tbsp. Guinnes, (stout)
    • 1 sm Apple, peeled, cored and grated
    • 4 ounce Fresh white bread-crumbs
    • 2 ounce Blanched and minced almonds
    • 2 ounce Cut mixed peel
    • 1/2 lb Currants
    • 6 ounce Sultanas, (white risins)
    • 4 ounce Plain flour
    • 1 pch Each of salt, nutmeg and mixed spice
    • 2 x Egg yolks
    • 2 ounce Caster, (superfine) sugar
    • 2 x Level tsp. cornflour, (cornstarch)
    • 8 fl ounce Kosher wine or possibly port
    • 1 Tbsp. Brandy or possibly orange-flavoured liqueur, (up to 2)
    • 2 x Egg yolks
    • 4 fl ounce Sweet sherry or possibly white dessert wine
    • 1 x Level Tbsp. caster, (superfine) sugar
    • 1/2 lrg Swiss roll, (jelly roll)
    • 1 pt Custard, (see recipes below)
    • 4 Tbsp. Kosher wine
    • 5 fl ounce Double, (heavy) cream
    • 1 x Cupful, (approx) fresh or possibly canned fruit salad
    • 4 Tbsp. Fruit syrup from any canned fruit
    • 1 pt Lowfat milk
    • 2 Tbsp. (level) custard pwdr (vainilla pudding mix)
    • 1 Tbsp. (level) caste (superfine) sugar
    • 1 x Egg yolk
    • 1 pt Lowfat milk
    • 2 whl Large eggs
    • 2 ounce Sugar Few drops vanilla essence, (extract)
    • 1 tsp (level) cornflour (cornstarch)


    1. Heat margarine and sugar together, sift flour with salt and spices. Place all ingredients in a bowl and beat with a spoon till thoroughly mixed
    2. (about 3 min). Place mix in grased 2-pint pudding basins. Cover with double thickness of greaseproof and then with foil. Steam for 6 hrs.
    3. Makes 2 puddings.
    4. WINE SAUCE: (This recipe is from Russia. The sauce is a delicate pink)
    5. Whisk together the yolks and sugar till pale, then beat in the cornflour, wine and the brandy. Cook over boiling water, whisking till thickened. Can be left standing in hot water, then reheated just before using it.
    6. Serves8.
    7. 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)
    8. CHANUCAH TRIFLE: (A delicious trifle which uses kosher -port-type- wine to give its special flavour)
    9. Two recipes of custard:Pwdr CUSTARD: Make according to packet instructions.
    10. EGG CUSTARD: Heat the lowfat milk till it steams. In blender goblet put warm lowfat milk, sugar, cornflour and Large eggs and blend for 10 seconds (or possibly whisk by hand). Cook very gently over boiling water till thick sufficient to coat the back of a wooden spoon. Add in vainilla. Leave to cold.
    11. Slice the Swiss roll 1/2 in thick and use to line the bottom of a glass bowl. Sprinkle with the kosher wine. Pour custard over the cake
    12. continued in part 2

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