Thoughts on life from Pat Oaks
Every year when I was growing up, my Mother made Christmas Pudding at Christmas. Since Tommy and I got married (55 years ago Dec. 22) I have made that same pudding every year....at Christmas.
One year in July, Tommy decided he wanted Christmas pudding. I said NO..Christmas Pudding is only for Christmas! It isn't good at any other time of year.
He insisted though, so I finally gave in. I was right. It just wasn't the same. So, other than that one July, I have only made it at Christmas.
As I was making it this past week, I told the guys that when Mother made it, I always asked her to save me a few of the vanilla wafers with which she made the crust.
It's funny how something like a vanilla wafer can bring back all kinds of memories! Buy a box today, and make a Christmas pudding! Today is Christmas after all! Remember to save a few out of the box to munch on! MERRY CHRISTMAS!
Recipe for Coconut Christmas Pudding:
1 Tablespoon gelatin
4 Tablespoons cold water
1 and a half Tablespoons corn starch
1 half teaspoon salt
2 cups milk
1 half cup sugar
4 egg yolks
1 half pint whipping cream
bag of unsweetened coconut
box of vanilla wafers;
Soak gelatin in cold water. Set aside. Scald milk. combine sugar, cornstarch and salt. Beat egg yolks and add to sugar mixture. Then add milk slowly to egg mixture, stirring well after each addition. (If you do it too fast the milk will cook the eggs!)
Cook this mixture until it thickens. Add gelatin as you take it from the stove.. Mix well and let cool.
Beat 4 egg whites with half cup of sugar and and 1 fourth teaspoon cream of tarter. Fold this mixture into cooled pudding mixture. Add 1 half teaspoon vanilla. Pour this mixture onto vanilla wafers, crushed and in the bottom of long baking dish.
Then, whip the whipping cream until thickened, and pour over pudding. Last add the coconut, colored green. (just drop drops of green food coloring onto coconut and stir until it is the shade you want.) There will be four layers in all.