RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Holiday Puddings (2) - dairy, pareve
This is from an article by Zillah Bahar in the Jewish Bulletin of Northern California; December 1, 1995. She writes: "I'm pleased as holiday punch to provide you with the recipe for Chanukah Pudding, enjoyed by British Jews for 150 years. The recipe, which is drawn from "The New Complete International Jewish Cookbook" (Carroll & Graf Publishers), is lighter and less rich than traditional English puddings, notes author Evelyn Rose. "In the spirit of providing simpler versions of traditional treats, I've also included a recipe for pineapple bread pudding, from "New Kosher Cuisine for All Seasons," edited by Iryt Feuerstadt and Melinda Strauss (Ten Speed Press). Prepared with crustless whole-wheat bread, it bakes for only 40 minutes, compared with a six-hour steaming for the British recipe. " Ruth CHANUKAH PUDDING ~~~~~~~~~~~~~~~~ Serves 10 to 12 1/2 cup margarine 1/2 cup soft brown sugar 1 cup all-purpose flour pinch salt pinch nutmeg pinch allspice 2 eggs, beaten grated rind and juice of 1 orange 2 Tbs. brandy 4 Tbs. Guinness (stout) or ale 1 small apple, peeled, cored and grated 1-1/3 cups fresh white breadcrumbs 1/2 cup blanched and chopped almonds 1-1/2 cups currants 1-1/2 cups golden raisins Melt the margarine and sugar together and sift flour with the salt and spices. Place all the ingredients in a bowl and beat with a spoon until thoroughly mixed (about 3 minutes). Place mixture in a greased 7-inch pudding basin. Cover with a double thickness of silicone paper and then with foil. Steam for 6 hours. To reheat, steam or boil for 4 more hours. PINEAPPLE BREAD PUDDING ~~~~~~~~~~~~~~~~~~~~~~~ Serves 6 to 8 7 slices whole-wheat bread, crusts removed, cut into cubes 20-ounce can crushed, unsweetened pineapple, with juice 1 cup packed light brown sugar 4 eggs, beaten 2 teaspoons fresh lemon juice 1/2 tsp. grated fresh nutmeg 6 Tbs. unsalted butter, melted Preheat oven to 325 and grease a 2-quart soufflé dish. In a large bowl, combine bread and pineapple and place in soufflé dish. Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture. Bake until puffed and golden, about 40 minutes. (c) 1995, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California. www.shamash.org/jb/bk951201/cook.htm Last Updated December 1, 1995
