Christmas Pudding

300 gms Currants
300 gms Raisins
120 gms Plain Flour ( Maida)
1 tsp Salt
1 tsp ground Ginger
1 tsp grated Nutmeg
1 tsp grounded Cinnamon and Cloves
240 gms Margarine shredded
120 gms Fresh breadcrumbs
120 gms Sugar (preferably jaggery)
60 gms Glace Cherries
60 gms Almonds blanched
30 gms Mixed Peel chopped
Few pieces rind of Oranges finely grated
Few pieces rind of Lemon finely grated
Juice of 1 Orange
2 Eggs
1 tsp Vanilla essence
6 Level tbsp Black treacle
1 tbsp Brandy

Wash and pick the currants and raisins and dry thoroughly.Sift the flour, salt and spices into a large mixing bowl.Stir in the margarine, bread crumbs and sugar.Chop and mix together the currants, raisins, cherries, almonds, mixed peel and orange and lemon rinds.Stir these into the prepared dry ingredients.Beat the orange juice with the eggs and vanilla essence and pour into the bowl.Add the treacle and brandy and mix until thoroughly blended.Turn the mix over into a greased pudding basin.Cover the basin securely with double thickness of grease paper and tie securely.place in a pressure cooker and cook till done.When ready, remove cover and replace with fresh grease proof paper.Store in a cool, dry, dark place.To serve, steam the pudding again.Turn out into a hot dish.Pour a little warmed brandy round the dish and light before bringing to table.

Chocolate Pudding

300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

Method to make this recipe : chocolate pudding with cream:

Cut the bread into pieces. Beat the eggs and add the essence.Warm the milk and mix in the sugar. Gently mix in the cooca powder.Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.Grease pudding mould and pour the mixture into the mould.Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy. Allow the pudding to shrink before unmoulding.Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream.

Banana Bread Pudding

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)


Cut the lof in small cubes.Put the cubed loaf in a bowl.Now pour the milk on it and keep it aside for a hour.Preheat oven to 325 degrees.Grease 9 x 13 inch baking dish.In a separate bowl mix the eggs, sugar and vanilla essence.Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.Add rum, cinnamom and nutmeg powder.Pour this mixture on the baking dish.Bake in the oven for 1 hour and then let it cool.