Hard Sauce is a must with Christmas pudding even if everybody has eaten too much by then to appreciate it.
¾ cup icing sugar
½ cup ground almonds
1 tablespoon brandy
2 egg whites, stiffly beaten
Cream butter until soft. Add sifted icing sugar and beat until light and creamy. Add ground almonds and beat until mixed. Beat in brandy, then fold in stiffly beaten egg whites. Allow to set in a shallow dish. Chill will before serving.
This recipe came originally from Peg Tiffin. Despite the fact that it is frozen, this pudding is very rich and will fill you up just as much as a hot one!
2 tablespoons brown sugar
1 –2 teaspoons cocoa
1 teaspoon mixed spice
½ teaspoon cinnamon
½ teaspoon nutmeg
1½ -2 cups mixed raisins and sultanas
¼ cup chopped walnuts
¼ cup chopped almonds
300ml cream, whipped
6 large spoonfuls vanilla ice cream, slightly melted
Soak fruit in a generous quantity of brandy overnight. Strain and retain liquid to add later to pudding.
Heat milk to just below boiling point. Beat egg yolks with brown sugar until light and thick. Gradually stir in scalded milk. Return this mixture to the saucepan and stir over a very low heat or in the top of a double boiler until the custard coats the back of a spoon.
Add cocoa and blend well. Allow to cool. Add spices, fruit and nuts to the custard mixture. Add the brandy in which the fruit soaked. Whip cream and fold into the mixture, then stir in the slightly melted ice cream.