Desserts main page

Angel food cake alaska
Baba au rum
Bavarois maracudja
Bavarois turinoise
Blackberry mousse terrine
Bread pudding with vanilla sauce
Caramel custard
Coeur a la creme
Coffee custards
Coffee bavarian cream
Choux pastry swans
Cream puffs
Creamy lemon custards
Creamy rice pudding
Crême brulée
crêpes suzette
Custard cream
Frozen maple syrup mousse
Floating island
French Canadian trifle
Holiday plum pudding
Lemon custard
Lemon-honey jello
Lemon snow pudding
Lemon trifle
Lemon yummy dessert
Oeufs a la neige
Orange mousse meringue pie
Orange parfait
Orange-honey jello
Passion fruit bavarian
Peanut butter coconut pudding
Plum pudding
Pots de creme au citron
Prune whip
Pudding diplomate
Rice pudding
Vanilla custards
Wine jelly

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


see also Holiday plum pudding


3 cups bread crumbs
1/2 cup sugar
1 cup currants
1/2 cup soft butter
1 cup raisins
1 egg, beaten
pinch of salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 cup milk
1/2 teaspoon baking soda
1/2 cup extra-strength coffee

Combine bread crumbs, sugar and currants. Add softened butter and blend well into mixture. Add raisins, egg, salt, cloves, and cinnamon. Dissolve baking soda in milk. Gradually pour milk and coffee into mixture and blend until most of the liquid has been absorbed. Spoon mixture into a greased 1-quart. pudding basin or a mold. Cover with cheese cloth and foil and steam in a double boiler for 4 hours, adding more boiling water as necessary. To serve, turn pudding on a platter. Heat brandy in a small saucepan. Pour over pudding to table flaming. Top with hard sauce or lemon sauce.

Hard sauce for pudding:
1 cup soft butter
1 cup confectioners' sugar
1/4 cup brandy nutmeg

Cream butter and sugar well. Gradually add the brandy and beat until fluffy. Add the nutmeg. Serve chilled or at room temperature.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.