Easter Pudding with White Cream Sauce
HI and welcome to Bonita's Kitchen website!
If you are looking for a delicious pudding for easter or anytime of the year, I have a lovely recipe and a video you can follow a long to make.
I hope you are enjoying my website and please continue on to my recipe and don't forget to watch the full tutorial video thats step by step on how to make this delicious easter pudding.
https://www.bonitaskitchen.com/cookbook
Ingredients
- Flour - 2 cups
- Sugar - 1/3 cup
- Butter or margarine - 1/2 cup
- Evaporated Milk or Fresh - 1 cup
- Almond extract - 1/2 tsp
- Baking powder - 2 Tsp
- Sea salt - 1/2 tsp
- Eggs - 2 large
- Vanilla - 1/2 tsp
- Mixed Dried Fruit - 1/2 cup ( mixed peel )
- Nutmeg - 1/4 tsp
- Raisins - 1/3 cup
- Lemon zest - as needed
- Orange zest - as needed
- White cream sauce:
- Butter or margarine - 2 tbsp
- Milk - 1/2 cup
- Warm water - 1/2 cup
- Almond extract - 1/2 tsp
- Flour or Corn Starch - 2 tbsp
- Cold water - 1/3 cup to mix with flour
- Ground Nutmeg - 1/8 tsp
- Lemon zest - as needed
- Orange zest - as needed
Instructions
Pre-heat oven to 350°F, bake time 1 hour or golden brown, uncovered
Method:
- In medium bowl mix together butter and sugar until creamy, sift together flour, baking powder, sea salt into butter mixture leaving a small amount of flour to toss your mixed fruit, then add two eggs to milk, vanilla and almond extract, stir, then add to mixture.
- Then fold in your mixed fruit to your mixture until all incorporate, grease your pudding bowl, or a round deep pan.
- Pour all mixture into your pan and place in a 350°F, pre-heated oven bake for one hour until golden brown, depending on your oven
- You can also steam this pudding in a pot of hot water, follow the recipe posted on Bonita's kitchen www.bonitaskitchen.com for boiled steamed pudding.
WHITE CREAM SAUCE:
- 2 tbsp, butter to margarine -1/2 cup, warm water - 1/8 tsp nutmeg
- 1/2 cup, milk - 1/2 tsp, almond extract - lemon zest
- 2 tbsp, flour or corn starch with 1/4 cup cold water ( mix in mason jar )
- Orange zest - 1/3 cup, white sugar
- In a small saucepan add butter, milk, water and sugar let warm and stir occasionally.
- In a mason jar add flour and 1/4 cold water, shack together until no lumps seen.
- Slowly mix in with saucepan hot mixture, until it starts to go thick.
- Remove from heat add almond extract continue stirring.
- Cover put to the side for pouring over easter pudding, while hot.
BAKING TIPS:
- Having ingredients measured and ready to use is best.
- Coating mixed fruit in a dusting of flour, stops fruit from dropping to the bottom on pan.
- Rewarm white cream sauce to use each time.
Allergens
Egg, Milk, Nuts, White Flour
Years ago when I was just a young girl, I remember my mom making puddings and this delicious white cream sauce. She don’t bake or cook now we usually take care of that but I still call her for advice on a recipe that I’m forgetting some ingredients or part of the method. I have many recipes on this website for puddings of all types and some baked, streamed and microwaved, yes you heard me microwaved. 🙂 I don’t usually promote microwave cooking or baking but some things just need to be told if it works in our favour…… Today i’m only writing about this delicious EASTER PUDDING and White Cream Sauce, so easy to make and ever so delicious. You don’t have to believe me give this one a try and let me know what you think about the flavour and texture of the cream sauce.
I always bottle all my sauces so I got it available to use to the last taste, plus you can rewarm this as needed. I have another sauce on here for caramel sauce with my blueberry duff and partridgeberry pudding, I will share the links with you. Microwave Style Blueberry Duff,
Traditional Newfoundland Baked Partridgeberry Pudding
I hope I’ve convinced you now to make any of theses puddings, and please leave me a message before you go and don’t forget to watch the video and you will be on the road to make your own delicious easter pudding. So from our kitchen to yours have a wonderful day. 🙂 Bonita
