Steamed Christmas Pudding

Steamed Christmas Pudding

Ingredients 1½ cups sifted all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ¼ cup soft butter or margarine 1 cup sugar

2 eggs, well beaten 2 pared medium apples, shredded (1 cup) 1⅔ cups dark raisins and mixed candied peels that had been soaking in Bermuda Gosling Black Rum Boiling water Light cream (optional)

Method

1.      Grease well a 1½ quart, heatproof bowl.

2.      Into small bowl, sift flour with baking soda, salt, and spices; set aside.

3.      In large bowl, with wooden spoon, beat butter, sugar, and eggs until mixture is smooth and light.  Stir in apples, along with the raisin and mixed candied peel mixture.

4.      Stir flour mixture into the fruit mixture, mixing well; turn into prepared bowl.

5.      Cover surface of pudding with double thickness of waxed paper.  Cover top of bowl completely with foil; tie edge securely with twine.

6.      Place bowl on trivet in large kettle.  Pour boiling water around bowl to come halfway up side.

7.      Cover kettle; bring to boiling.  Reduce heat; boil gently 2 hours.

8.      Remove bowl to wire rack; let stand 5 minutes.

9.      With spatula, gently loosen edge of pudding from side of bowl.  Invert on serving dish.  Serve warm, with cream.

Pudding was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 299 an edition of between 1950 – 1960s.  The original recipe was “Steamed Apple Pudding” , but less apples was added and substituted with the raisins and mixed candied peel that I had soaking.  However, the pudding was steamed in a pudding mold instead of in a bowl as the recipe notes, but method number 5 remains the same with waxed paper and the pudding mold top instead of the foil. 

Pudding is quite delicious.   

PDF Version of Steamed Christmas Pudding. 

PDF Version of Steamed Apple Pudding.

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Shirley-Ann Pearman

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Christmas Stollen

Christmas Stollen

Ingredients 1 cup milk ½ cup granulated sugar 1 teaspoon salt ½ cup shortening 2 packages active dry yeast ¼ cup warm water (105 to 115F) 4 ½ cups sifted all-purpose flour ½ teaspoon nutmeg 1 teaspoon cinnamon ½ cup seedless raisins ½ cup diced mixed candied fruit ¼ cup slivered almonds

Frosting 1 cup unsifted confectioners’ sugar 2 tablespoons milk 8 to 10 candied cherries Angelica

Method

1.                  In large saucepan, heat milk until bubbles from around edge of pan.  Remove from heat.  Stir in granulated sugar, salt, and shortening; let cool until lukewarm.

2.                  Sprinkle yeast over warm water in large bowl; stir until dissolved.  Then stir in milk mixture.  Add 2 cups flour; beat until thoroughly combined and smooth.

3.                  Cover bowl with damp towel; let dough rise in warm place (85F), free from drafts, until double in bulk – about 30 minutes.

4.                  Sift remaining flour with nutmeg and cinnamon.

5.                  Stir raisins, fruit, and almonds into dough.  Then stir in flour-spice mixture until well mixed.

6.                  Turn dough onto lightly floured surface.  Knead 10 minutes, or until smooth.  Place in greased bowl; cover with damp towel; let rise in warm place until double in bulk – about 1 hour.

7.                  Punch down.  Turn out onto lightly floured surface.  Knead 5 minutes.  Divide into 2 balls.  Place on greased cookie sheets.  Cover with damp towel; let rise in warm place until double in bulk – about 1 hour.

8.                  Meanwhile, preheat oven to 400F.

9.                  Bake Stollen 10 minutes.  Reduce heat to 350F; bake 40 minutes more.  Cool on wire rack. 

10.              Make Frosting:  Combine sugar and milk in small bowl until smooth.  Frost top of Stollen.  Decorate with cherries and buts of angelica.  

Stollen was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Yeast Breads”, page 95 edition of between 1950 – 1960s.  

PDF Version of Christmas Stollen

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 Thank You!

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 Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Nut Layer Cake

Nut Layer Cake

Ingredients

2 ¼ cups sifted cake flour

1 ½ teaspoons baking powder

½ teaspoon salt

Dash mace

⅔ cup shortening

1 ⅓ cups sugar

3 eggs

⅔ cup milk

⅛ teaspoon vanilla extract

⅛ teaspoon almond extract

½ cup chopped walnuts, pecans or pistachio nuts 

Method 

1.                  Preheat the oven to 350°.

2.                  Grease well and flour two 8 x 1 ½ inch layer-cake pans or 1 loaf pan.

3.                  Sift flour with baking powder, salt and mace.  Set aside.

4.                  In large bowl of electric mixer, at medium speed, beat shortening until creamy.

5.                  Gradually add sugar, beating until light and fluffy.

6.                  Add eggs, one at a time, beating after each addition; then beat until very light and fluffy.

7.                  At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.  Mix only until smooth.

8.                  Stir in extracts and nuts.

9.                  Pour batter into prepared pans; bake 35 to 40 minutes, or until surface springs back when gently pressed with fingertip.

10.              Cool in pans 10 minutes.

11.              Remove from pans; cool on wire racks.

12.              Fill and frost as desired.  (optional) 

Cake was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman

PDF Version of Nut Layer Cake 

Shopping Online

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Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Amazon's Online Shopping 

Marketing Sites – Amazon’s Astores’ Directory Listing 

Thank You!

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

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Plain Cake - Marbled

Plain Cake (Marbled)

Ingredients

1 cup butter or margarine

1 ½ cups sugar

6 eggs

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon lemon extract  

Method

1.                  Preheat the oven to 300°.

2.                  Grease and flour loaf pan or layer pans.

3.                  Cream butter until light and fluffy.

4.                  Gradually add sugar, beating well until fluffy.

5.                  Add eggs, one at a time, beating after each addition.

6.                  Add vanilla and lemon.

7.                  Blend or fold in sifted dry ingredients gradually.

8.                  Remove a half of the batter and separate into two individual bowls (quarter each) colour each appropriately with food colouring.

9.                  Pour the main batter and colour batter into prepared pan. Take a spatula and glide it through the batter.

10.              Bake in a 300° oven for approximately 1 hour or until a wooden pick inserted in center comes out clean.

11.              Let cool in pan 10 minutes.

12.              Remove from pan.

13.              Let cool completely on a wire rack.

14.              Optional – Icing, frost, garnish etc. to your choice or likings. 

Cake was made and prepared by Shirley-Ann Pearman 

Photography by Shirley-Ann Pearman 

PDF Version of Plain Cake - Marbled 

Shopping Online  

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UltraBake Parchment Paper Sheets - 12 × 16½

Loaf Pans

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------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   

Sales and discounts available daily on many products.  Rewards are available to shoppers as well. 

Amazon's Online Shopping 

Marketing Sites – Amazon’s Astores’ Directory Listing 

Thank You!

Marketing Sites – Amazon’s Astores’ Directory Listing 

Shirley-Ann Pearman

shirleyannpearman@gmail.com 

Recipe Marketing

http://recipemarketing.blogspot.com 

Marketing Sites

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