Cranberry and apple slice

Rhubarb and orange crumble

Freezer note: Open freeze then cover with foil. Use within two months. Thaw overnight or at room temperature for about 1 hour.

Pineapple Creams

Serve slightly warm with whipped cream. Nice cold the next day.

Danish apple pudding

Celebration Mincemeat and Cointreau Slices

A very 'adult pud'. Very rich so this quantity would serve about 8 people.

Chocolate Dream

Carob is said to be healthier to eat than cocoa or chocolate. It has less caffiene.

Carob Crunch

Editors note: This recipe was much more a 'scrawl' than many of the recipes from the collection. We're assuming this is something that Sheila cooked regularly and had made only the briefest notes and prompts to remember quantities. We've taken a few liberties with the wording here to try and make it read more coherently as a set of instructions but you're probably going to need to use a bit of intuition if you decide to make this yourself.

Frangipane Fruit Boats

A lovely pudding for the winter, although served cold with whipped cream is equally delightful.

Pear and Almond Tart

Rhubarb and Strawberry Crumble

Strawberry Tiramisu

Blackcurrant Royale

This is an old-time favourite and always the first sweet to dissapear.

St Clements Trifle

The document this one comes from makes it a bit confusing as to what the name should be, it might actually be called ye olde 

Ye olde Cumberland Rum Nicky

This is a speciality pudding from the Boodles Club in London, which was founded in 1763 - an easily made pudding but very refreshing.

This will not freeze - make this dish the day before needed so the flavours can come out and the cream thicken.


Boodles Orange Fool

Would not recommend freezing, but bases can be made two or three days beforehand and then filled.


Toffee, Pear & Walnut Flan

Make this as a change from the usual mince pies. Best made with butter and stored in an air-tight tin.

Mincemeat Shortcake

Chocolate Biscuits

Can all be mixed in processor. A good cooking biscuit.


Lancashire Ginger Nuts

Tea breads are good standbys for the freezer but will also keep well in a tin box for a couple of weeks. This one improves with keeping.

Serve thinly sliced with butter or rum butter.


Christmas Tea Bread

Christmas pudding started life in Tudor times and was a thick broth made with mutton, breadcrumbs, dried fruit and spices. It was eaten as a first course. In later times the meat was left out, except the suet, and the mixture was made much thicker. It was then tied in a muslin cloth and cooked in the copper, which was used for washing teh clothers.

Christmas Mincemeat and Apple Pudding

Gelatine is simple to use if directions are followed correctly. I find this method fool-proof:

<ol>
	<li>Put three tablespoons of cold water in a small basin.</li>
	<li>Sprinkle on gelatine (1/2 oz or 1 packet) and give a gentle stir. Leave until it becomes spongey.</li>
	<li>Set basin over a small pan of boiling water and leave untli mixture dissolves and becomes clear again. Leave to cool before adding to dish.</li>
</ol>


Snowball Christmas Pudding

Bon Noel Pudding

An alternate end to your christmas meal, perhaps not as traditional as a pudding but boozy and filling none the less.

This recipe is equally succesful using 1lb raspberries instead of the apricots, and raspberry jam instead of apricot. The brandy is made up to 5floz with orange juice.


Apricot Brandied Trifle

There are lots of recipes for cheesecakes and I have tried most. This simple one is a great favourite with my friends and especially the girls in my husband's office who sample it each Christmas.

Mandarin and Kiwi Cheesecake

These make a nice refreshing end to a nice Christmas dinner.

This may be made in advance and frozen in suitable containers.


Nomelette

Recipes tagged with "puddings"