Christmas Pudding Day 2024 is on Wednesday, December 25, 2024: Christmas pudding?

Wednesday, December 25, 2024 is Christmas Pudding Day 2024. Plum Pudding Recipe - Rich and Flavorful Christmas Pudding Dessert Plum Pudding is a traditional

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Ice Cream Christmas Pudding

A change from the real thing. Can be made a way ahead of time.

INGREDIENTS

1/3 cup toasted almonds, chopped

1/4 cup mixed peel

1/2 cup raisins, chopped

1/2 cup sultanas

1/3 cup currants

1/3 cup rum

1 liter vanilla ice cream

1/2 cup glace cherries, quartered (red & green)

1 teaspoon mixed spice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 liter chocolate ice cream

DIRECTIONS

Mix the almonds, peel, raisins, currants and rum in a bowl, cover with plastic wrap and leave overnight. Chill a 2 litre pudding basin in the freezer.

Soften the vanilla ice cream slightly and mix in the glace cherries.

Working quickly, spread the ice cream around the inside of the chilled basin, spreading it evenly to cover the base and side. Return the basin to the freezer and leave overnight. Check the ice cream a couple of times and spread it evenly to the top.

Next Day:- Mix the spices and chocolate ice cream with the fruit mixture. Spoon it into the centre o f the pudding basin and smooth the top.

Freeze overnight, or until very firm.

Turn the pudding out onto a chilled plate, decorate and leave to stand 5 minutes.

Cut into wedges to serve.

In supermarkets, what happens to Christmas puddings after Christmas?

Regarding Christmas puddings, most supermarkets will buy in enough based on historical sales data and current trading patterns. This calculation will give them a figure that should be close to what they need. The aim is to stay in stock till the last minute, but also to sell everything so that there are none left. As Christmas pudding have a long life (Some have over 2 years), sometimes they are stored away until next Christmas. However most supermarkets will mark them down to clear so that they can shift all stock, this sometimes happens before christmas (based on stock levels) because it is easier to sell them before rather than after. Most puddings sell out on there own before hand anyway.

It is the same with easter eggs, although there is usually only a limited amount left after easter. Chocolate will not last a year so is cleared quicker.

As for items reduced do to sell by date, every supermarket tries to sell everything to prevent wastage. However they can't always reduce products to virtually nothing as a "culture" quickly developes whereby people will always expect extremely low priced products and it makes them harder to clear or sell at full price. After out of date items are removed from sale they are recorded as waste a thrown away. Although it is a waste of food, the following contraints prevent the supermarket from making better use of the food:

- By law they cannot sell any item past it's "Use by" or "sell by" (although they can sell "best befores".

- It is impossible to predict the sales of every product 100% so there will always be stock left over reaching the end of it's shelf life. This is made worse by Consumers constant demand for larger ranges.

- They cannot give the food away as they are liable for anyone who gets ill as a result. For example, there was a supermarket in London who used to give food away to the homeless, however a homeless man got food poisoning and sued the supermarket.

It is a widespread misconception that supermarkets don't care about food waste and are happy to waste it. This is not true as profit margins on food are actually very small in general and every wasted or marked down product coast the company millions of pounds every year. Ranges are usually so large and stock so heavy due to the ever increasing demand from consumers for "more more more"!! You have to ask yourself, if your local supermarket ran out of your particular brand of pizza in the exact size you wanted, would you accept the fact or would you complain? Most people complain, hence the challenge that supermarkets face meeting demand but limiting food waste.

christmas pudding recipes?

Leftover Christmas Pudding Ice Cream

SERVES 4 -6

Ingredients

4 eggs, separated

4 ounces caster sugar (fine sugar)

4-6 ounces left-over christmas pudding (more if you prefer)

2-3 tablespoons rum (brandy or orange liquer)

300 ml double cream

Directions

1Whisk the egg yolks with the sugar until thick and pale.

2Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.

3Add the rum and mix.

4Whip the cream until soft peaks and fold into the mixture.

5Whip the egg whites, stiffly, and fold into the mixture.

6Transfer to a container and freeze for several hours until set.

7This ice cream does not require beating during freezing.

Cranberry Panettone Pudding

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients

110g/4oz panettone sliced horizontally

150ml/5fl oz double cream

3 medium eggs, yolks only

1 tbsp caster sugar

drop of vanilla extract

1 tsp satsuma zest

55g/2oz fresh cranberries

Method

1. Lay the panettone slices in a microwave-proof dish.

2. In a small saucepan, gently bring the cream to simmering point.

3. In a medium bowl, whisk together the egg yolks, caster sugar, vanilla extract and zest.

4. Gradually whisk the warmed cream into the egg yolk mixture.

5. Stir the cranberries into the cream.

6. Pour the cream mixture over the panettone slices.

7. Cover the pudding with cling film and microwave on HIGH for 2½ minutes. Leave to rest and set.

8. Serve.

Panettone Trifle

Preparation time less than 30 mins

Cooking time no cooking required

Ingredients

255g/9oz panettone, diced

3 oranges, segmented

4 tsp torn fresh basil

2 tbsp white wine

200ml/7fl oz ready-made fresh custard

120ml/4fl oz double cream, whipped to soft peaks

55g/2oz mixed chopped nuts

2 sprigs mint, for garnish

Method

1. Place a layer of panettone in the base of two glass serving dishes.

2. Top with a layer of orange segments.

3. Repeat steps 1 and 2 on top.

4. Cover the orange segments with a layer of basil leaves a layer of panetonne and a drizzle of white wine.

5. To finish building the trifles, top each with custard, cream and nuts.

6. Serve garnished with a sprig of mint.

Hope I helped!