CHRISTMAS GINGER PUDDING RECIPES

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CHRISTMAS PUDDING RECIPES - BBC GOOD FOOD



Christmas pudding recipes - BBC Good Food image

Whether you make yours on Stir-up Sunday, or you need a last-minute pud for Christmas Day, we have the answer with fruity, nutty and chocolatey recipes.

Provided by Good Food team

Number Of Ingredients 1

LEFTOVER CHRISTMAS PUDDING RECIPES - BBC GOOD FOOD



Leftover Christmas pudding recipes - BBC Good Food image

Turn leftover Christmas pudding into something special with our clever recipes. Make a silky mousse, rich ice cream or a marvellously moreish cheesecake.

Provided by Good Food team

Number Of Ingredients 1

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A classic Christmas pudding recipe with dark, rich fruit and a hidden surprise. Quinces add a delicious fragrance if you can get hold of them.
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  • To reheat, steam pudding for a further 3½ hours, turn out and flame with brandy.
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SWEDISH CHRISTMAS RICE PUDDING RECIPE: HOW TO MAKE IT
Rice pudding is an old-fashioned dessert that is comforting and delicious. The creamy treat has a mild vanilla flavor.—Karla Larson, East Moline, Illinois
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Total Time 60 minutes
Category Desserts
Calories 199 calories per serving
  • In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. , Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. , Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.
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Rice pudding is an old-fashioned dessert that is comforting and delicious. The creamy treat has a mild vanilla flavor.—Karla Larson, East Moline, Illinois
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Reviews 4.2
Total Time 60 minutes
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Calories 199 calories per serving
  • In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. , Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl. , Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.
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