Best 20 English Pudding Recipes

SUPERB ENGLISH PLUM PUDDING

Steps:

• Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
• Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
• To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

MY MUM'S EASY AND TRADITIONAL ENGLISH YORKSHIRE PUDDING

Steps:

• Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.).
• Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.).
• Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings.
• Empty the flour, salt & pepper into a large roomy bowl.
• Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along.
• Add the water/milk mixture gradually and whisk in between each addition.
• Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter.
• Cover and leave to rest for up to 1 hour.
• Just before cooking, whisk thoroughly again to break down any lumps & add some more air.
• Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven.
• Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP!
• If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly.
• Serve with Roast Beef and lashings of gravy!
• Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• Preheat the oven to 190 C (gas mark 5, 375 F).
• Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• Leave to rest in a low oven until ready to serve.
• Serve in slices with cream or custard.

MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE

Steps:

• Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
• Add the finely ground cardamom and corainder seeds, if using, and mix well again.
• Use at once or store in an airtight jar in a cool dry place, and away from light.
• Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.

ENGLISH BREAD AND BUTTER PUDDING

Steps:

• Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
• Beat melted butter, sugar, mixed spice and egg together until smooth. Combine with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg
• Bake in the preheated oven for 45 minutes, or until set.

PERSIMMON STEAMED ENGLISH PUDDING

Steps:

• In a large bowl combine persimmon puree, sugar, egg and butter and beat until smooth (an electric mixer really helps!).
• Sift flour, cinnamon and baking soda together and stir into persimmon mixture along with the milk and raisins alternately.
• Turn batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or heavy foil secured with kitchen string.
• Place mold on a rack in a kettle with a tight fitting lid.
• Pour boiling water into kettle to reach 2/3 of the way up the sides of the mold and steam pudding covered for 2 hours over medium heat.
• Remove pudding to a rack and cool uncovered for 15 minutes.
• Invert onto a serving plate and serve with vanilla sauce.
• VANILLA SAUCE:.
• In a small saucepan combine sugar, cornstarch, nutmeg and salt.
• Add water in a stream whisking constantly and then simmer sauce over low heat until thickened or just starts to come to a boil (about 3 minutes).
• Off heat, whisk in butter, vanilla and zest.
• Transfer to a serving bowl and serve with warm steamed pudding.
• Makes 2 cups.

TRADITIONAL BAKED ENGLISH RICE PUDDING

Steps:

• Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
• Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
• Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
• Allow the pudding to finish cooking for the final 40 minutes without stirring.

ENGLISH PUDDING

Steps:

• In a large bowl, mix fruits and dry ingredients first. Then mix with lightly beaten eggs and liquids. Grease the bottom of a bowl large enough to hold pudding and press mixture into it. Place waxed paper over the top and then foil over that, crimping it around the edges to keep firm. Either steam for 2 hours in pressure cooker with about 2 inches water or put in pan with water on the stove and steam for 4 hours. Keep checking water in pan to prevent burning. Store well wrapped for 3 to 4 months.
• To make the brandy cream, add butter, sugar and brandy in a stand mixer and mix on high speed for 1 to 2 minutes.
• Steam for 1 hour before serving, then release the pudding mold into the center of a plate. Sprinkle confectioners' sugar. Warm 1/4 cup of cognac in a small pot. Cup the cognac in a large basting spoon until it flames, then pour the cognac over the pudding. Top with a dollop of the brandy cream. Slice and serve.

ENGLISH TOFFEE APPLE BREAD AND BUTTER PUDDING

Steps:

• 1. Preheat the oven to 190 C (gas mark 5, 375 F).
• 2. Melt the butter in a pan with the golden syrup and muscovado sugar. Let it bubble for 5 to 10 minutes, stirring all the time. Add the apple pieces and cook for a further 5 to 10 minutes more, until softened.
• 3. In a bowl, mix together the beaten eggs, milk and cream. Cut the brioche, bread or panettone slices into strips (like bread "soldiers") and dip each one in the egg, milk and cream mixture.
• 4. Arrange half of them in a 1.2 litre (2 pint) buttered ovenproof dish, then pour over half the apple mixture.
• 5. Repeat with the remaining brioche, bread or panettone strips and apple mixture.
• 6. Bake for 20 to 30 minutes until the top is golden and the pudding is puffed up and bubbling.
• 7. Leave to rest in a low oven until ready to serve.
• 8. Serve in slices with cream or custard.

ENGLISH RICE PUDDING

Steps:

• Soak the raisins in hot water for 30 minutes or longer.
• Meanwhile, preheat the oven to 275 degrees.
• Rinse the rice well and drain. Set aside.
• Combine the milk, sugar, two tablespoons butter and the cinnamon in a saucepan and bring to the boil, stirring. Remove from the heat and add the rice. Drain the raisins and add them.
• Grease a five- or six-cup mold (an oval dish measuring about 14 by 8 by 2 inches is ideal) with the remaining tablespoon of butter. Pour in the rice mixture. Place in the oven and bake one hour and 45 minutes. For the first 45 minutes of baking, stir the rice-raisin mixture. Continue baking without stirring about one hour longer.

ENGLISH JAM BAG PUDDING

Steps:

• Make starter:
• Stir together sugar and warm milk in a bowl. Stir in yeast and let stand until foamy, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir flour into yeast mixture, forming a soft dough. Cut a deep X in top with sharp kitchen shears. Cover bowl with plastic wrap and let rise in a draft-free place at warm room temperature 1 hour.
• Make dough:
• Stir together sugar, salt, and hot milk in a small bowl until combined well. Fit mixer with whisk attachment and beat 2 eggs at medium-low speed until foamy. Add sugar-milk mixture and beat until combined well. With motor running, add (in order) 1/2 cup flour, remaining egg, 1/2 cup flour, 3 tablespoons butter, and remaining 1/2 cup flour, beating well after each addition. Continue to beat 1 minute.
• Switch to dough hook. Scrape starter onto dough with a rubber spatula and beat at medium-high speed until dough is smooth and elastic, about 6 minutes. Add 9 tablespoons butter and beat until incorporated, about 1 minute.
• Lightly butter a large bowl and scrape dough into bowl with rubber spatula (dough will be very sticky). Lightly dust dough with flour to prevent a crust from forming. Cover bowl with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 3 hours.
• Stir down dough with rubber spatula and lightly dust with flour (dough will still be very sticky). Cover bowl with plastic wrap and refrigerate dough, stirring it again after the first hour, at least 12 hours.
• Make pudding:
• Generously brush softened butter over bottom and up sides of ring mold.
• Using rubber spatula, scrape dough onto a well-floured surface and dust dough with flour. Roll out dough into a 10 1/2-inch disk (about 1/2 inch thick) with a well-floured rolling pin. Cut out 20 rounds (as close together as possible) with floured cutter. Gather scraps and knead once or twice, then roll out into a 5 1/2-inch disk (1/2 inch thick) and chill disk, wrapped in plastic wrap.
• Flatten 2 (2-inch) rounds of dough to 2 1/2 inches wide with floured fingertips.
• Make an indentation in center of 1 flattened round with your thumb, and place 1 level teaspoon jam in indentation, keeping edge of round clean. Cover with remaining flattened round and gently pinch edges using floured fingers to seal completely. Gently roll between floured palms to smooth seams and form a round pouch. Repeat with remaining rounds. (If rounds become too soft to work with, chill on a plate, covered.) Cut out 8 more rounds from chilled disk and make 4 more pouches in same manner for a total of 14 filled pouches.
• Brush tops of pouches with some melted butter. With floured fingers, carefully invert 7 pouches (buttered side down) into bottom of ring mold, evenly spaced and barely touching. Brush pouches with more butter and sprinkle pecans evenly on top. Make another layer with remaining 7 pouches, placing each pouch over an area where edges of pouches underneath meet (covering gaps). Brush with remaining melted butter. Loosely cover with plastic wrap and let rise in a draft-free place at warm room temperature until pouches double in bulk, 1 to 2 hours (they will rise slightly above edge of ring mold).
• Put oven rack in middle position and preheat oven to 375°F.
• Carefully remove plastic wrap and put ring mold on a baking sheet, then bake until top is golden brown, about 30 minutes. Invert onto a rack and remove ring mold. Cool to warm, 20 to 30 minutes, or room temperature. Turn right side up just before serving. Pull off pouches to serve (do not cut like a cake).
• *Available at fantes.com.

ORANGE STEAMED ENGLISH PUDDING WITH RUM BUTTER

Steps:

• Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, making sure each is incorporated before adding next.
• Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice.
• Stir in grated zests and turn the batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or a double layer of foil secured with kitchen string. Set the mold on a rack in a kettle with a tight fitting lid and add enough hot water to kettle to reach 2/3 of the way up the sides of the mold. Steam the pudding covered for 2 hours.
• Remove and let pudding cool a bit on a rack for 10 minutes, uncovered. Meanwhile, MAKE THE RUM BUTTER: With an electric mixer with a whip attachment, cream butter. Beat in sugar a little at a time and then beat in rum, zest and nutmeg. Beat until light and fluffy and transfer to a serving bowl. Place a serving plate on top of the pudding and invert onto a serving plate and serve with the rum butter.

ENGLISH STEAK AND KIDNEY PUDDING

Steps:

• Make up the Suet pastry adding a little cold water at a time and first cutting it in and mixing untill it forms an elastic dough that leaves the bowl clean.Put aside a 1/4 of it for the lid. Roll the rest out and line a well buttered pudding basin with it. Chop the steak and the Kidney into fairly small cubes, I cut the fat of the beef, toss them in the seasoned flour then fry them in a little oil once browned add the slices of Onion in here and there then add enough cold water (about 1 1/2 Cups) to reach almost to the top of the meat. Now sprinkle a few drops of Worcestershire sauce and, 1 beef stock cube, pinch of salt and pepper bring to a boi then pour it into the pastry lined basin. leaving at least 1 inch gap from the top. Roll out the pastry lid and dampen edges and put it in position on the pudding. Seal it well and cover with a double layer of foil making sure it is pleated in the middle to allow room for the pudding to expand. secure with string around the rim. Put pudding bowl in a stock pot. Fill stock pot with enough water to come halfway up bowl. Cover and bring to a boil. Steam for 5 hours, adding more boiling water if needed. Checking on the water as you will have to add some halfway through.

ENGLISH BREAD PUDDING

Steps:

• 1. Tear bread into 1" pieces. Place in a well greased crock pot or baking dish. Pour milk over the bread and let soak for 30 mins.
• 2. Stir in dried fruits, nuts and apple pieces.
• 3. Combine melted butter, brown sugar, egg and spices in a small bowl. Pour over the bread & fruit mixture. Stir to blend.
• 4. Cover and cook on low for 3-4 hours in the crock pot or 300 degrees for 2-3 hours. Just watch and check periodically.

HOMEMADE ENGLISH CHOCOLATE PUDDING

Steps:

• Scald milk in a saucepan over medium low heat (bring it almost to a boil in a thick bottomed saucepan, stirring constantly). Remove from heat, immediately add chocolate and stir until it has melted.
• Whisk together eggs, sugar, cornstarch, and salt in a large bowl. I would get these ready in the bowl before I prepare the milk.
• Add the warm chocolate milk mixture in a slow stream, whisking contents in the bowl constantly and then pour mixture back into pot.
• Cook gently over medium heat, stirring constantly with wooden spoon for 5 to 10 minutes or until mixture thickens.
• Divide pudding among six ramekins or small bowls, cover tightly with plastic wrap and chill for at least 3 hours and up to 2 days. Serve puddings topped with whipped cream and chocolate shavings.

ENGLISH MATZOH PUDDING

Steps:

• preheat oven to 350.
• grease an 8x8 baking dish and sprinkle with ground almonds.
• crumble matzoh in a large bowl.
• add apple juice, eggs, and remaining ingredients, mix well.
• pour into baking dish, bake for 40-50 minutes until firm and brown.

ENGLISH CHRISTMAS PUDDING II

Steps:

• Mix all dry ingredients, fruit, raisins, nuts and suet. Add molasses and then milk to rinse all molasse s into the mixture. Mix well.
• Grease and flour a 3 pound empty Crisco can or similar size, smooth sided can.
• Put mixture into can.
• Cover with double thickness of aluminum foil.
• Tie foil on with string.
• Set can in large pot or kettle half full of water.
• Cover and steam 2 1/2 hours after water boils.
• Serve slices covered with hot vanilla sauce* and real whipped cream.
• Bring 3 1/2 cups milk and vanilla bean to a boil.
• Whip sugar and yolks over hot water to lukewarm.
• Stir in cornstarch to remaining cold milk.
• Add the cornstarch mixture to the boiling mixture and bring to a full boil.
• Pour the boiling starch-milk over the lukewarm egg-sugar mixture, whisking forcefully.
• Keep warm on steam table or double boiler.
• This sauce is good over puddings and souffles.

ENGLISH BLACK PUDDING

Steps:

• 1. Bring a large stewpot 3/4 full of water almost to a boil Pour the blood into a deep bowl Add 1 tsp salt, stirring constantly Strain with a seive Add milk, mix well Add suet, minced onions, toasted oatmeal, 1 tsp salt and 2 tsp black pepper and mix well Fill skins using a sausage stuffing machine or a funnel with a large opening, making the sausages the length you require. Do not overstuff or the sausages will burst when cooked Cut each sausage leaving a length of skin on each end in order to tie them off Put the finished sausages in the water for a few minutes Prick each sausage with a cooking fork and turn them in the water Cook gently for about 2 hours Remove from pot and hang to let cool When cool,slice and fry.

ENGLISH STICKY TOFFEE PUDDING

Steps:

• 1. Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. (I used a 10-inch springform pan.)
• 2. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine and place in a small bowl and add the boiling water and baking soda. Set aside.
• 3. In a bowl beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula.
• 4. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
• 5. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.
• 6. Preheat broiler. Spoon about 1/3 cup of the suace over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately. Drizzle with toffee sauce and top with a spoonful of whipped cream.

MA'S ENGLISH PLUM PUDDING

Steps:

• 1. MAPLE HARD SAUCE
• 2. 1 lb. (2 cups) maple sugar (not syrup) 1/2 cup butter (or margarine) 1/2 cup walnuts (optional)
• 3. Cream butter until very soft. Stir in maple sugar and walnuts. Serve warm enough to soften. May add cream or milk and more sugar to make more sauce.