Now talking about 'simplifying' I gotta tell you that the following recipe is so simple that our son Connor (aka Rocky) made up several batches a few years ago (he was 14) for us to hand out for Christmas.
Okay, that's pretty much it for the investment theme for this entry (It's Christmas!) as I'm delighted to tell you that I did in fact manage to coer ... convince Mom to share this incredible
Blueberry Christmas Pudding recipe with us. This recipe has been a Christmas delight
for many years. The traditional Christmas pudding has those black currents and fruit
rinds and candied cherries in it (yeeuck!) and I just found myself passing on the pudding
and then doubling up on the ... butter cream sauce. (teeheeeheehee)
So, the following recipe is recited verbatim from Mom's kitchen (still working on the
butter tart recipe) and you might want to print this off because this is truly a 'keeper'.
Mom's Blueberry Christmas Pudding
(complete with butter cream sauce)
Here it goes ...
1/ PLACE IN BOWL - 11 ounces of frozen blueberries
2/ SIFT TOGETHER
- 2 cups of all purpose flour
- 1 tsp soda / 2 tsp cinnamon/ 1/2 tsp salt
Okay, okay everything seems pretty quick and easy so far mom ...
3/ COMBINE IN A LARGE MEASURING CUP (or large bowl)
- 1 cup of boiling water
- 1 cup of molasses - "NOT BLACKSTRAP!" (use 'fancy' ie. Crosby or Grandma)
- 1/4 cup of canola oil
- 1/2 tsp of vanilla
DIRECTIONS:
Separate the blueberries in the bowl if frozen together
SIFT dry ingredients over the berries and toss lightly
Make a 'well' in the centre of the the berries and pour in the wet ingredients
We're almost done!
Spoon the mixture into a 2 quart mould (or soup tins) that has been greased, leaving about 1"-2" at the top for expansion
Cover the mould (tins) with foil and set on a rack in a large kettle/baking pan (must have a lid)
Add boiling water 1/2 way up the outside of the mould (tins)
Pop the lid on the kettle and steam at SIMMER for up to 3 hours, depending on the size.
THAT'S IT!
OR IS IT?
Everbody knows that Christmas pudding just isn't Christmas pudding if it doesn't have the buttery cream sauce poured over the top of it, eh? So here is the recipe for ...
THE BUTTERY CREAM SAUCE
1/2 cup of ... butter
1/2 cup of ... cre ... crea ... cream!
1 full cup of ... brown sugar
1 teaspoon of vanilla
I am sure that at this point you all realize that the only goodness in this recipe (aside from the vanilla?) is certainly in the flavour. But ... if you're not planning on making this a staple in your everyday diet, why not indulge?
Heat the butter and cream to a simmer
Stir in the sugar
Simmer and stir occassionally for about 10 minutes
Remove from the heat and stir in vanilla.
Pour over individual serving of hot pudding.
WOW! Now if you want to try a Christmas dessert that is sure to be a winner, why not give this a whirl? You can make it up well ahead of time and toss in the freezer. In fact, I find that if it has had some time to set that it tastes even better. (the anticipation might be an influencing factor)
A big huge thanks to my mom (Elaine) for submitting this recipe for all to enjoy. "Thanks Mom".
Only nine days 'til Christmas so if you haven't started your shopping yet ... chances are I'll see you at the mall!
All the best!
Jeff
Tell us the rest! I am SO making this for Christmas dessert. You can tell my Aunt Elaine how much I'm looking forward to it. :-) I usually make a peppermint cheesecake so this will be a nice change.
ReplyDeleteThanks so all the great recipes and advice.
Chris
Hey Chris, always good to hear your feedback.
ReplyDeleteGlad to hear that you'll give this a whirl - I think that I prefer this over butter tarts. If you don't get a chance to whip this up let me know. I think I'll be making a quad-batch tonite ... and you've been such a loyal follower ... well, it's the least I could do.
Merry Christmas Chris.
Jeff