RECIPES A - D
BRITISH COLONIAL HILTON, NASSAU, BAHAMAS
British Colonial Hilton's Christmas Pudding
Served with Grand Marnier Custard Cream Sauce
Butter 1 lb
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Brown Sugar 1 lb
Salt 1 oz
Nutmeg 1 tbsp
Ginger 1 tbsp
All Spice 1 tbsp
Molasses 1 lb
Dark Rum 8 oz
Brandy 8 oz
Bread flour 1 lb
Raisins 1.5 lb
Sultanas 1.5 lb*
Currants 3 lb
Mixed fruit 2 lb 8oz
Bread crumbs 1 lb
Cream together butter, sugar, eggs, and mix thoroughly. Beat in
molasses, rum and brandy. Mix in flour and fruit and stir until smooth
add bread crumbs and mix to stiff consistency. Fill a heat resistant
glass bowl or serving dish, to 80% full, and steam for approx. 2 hrs.
Serve warm with Grand Marnier Sauce (see recipe) Garnish with a spoon of
cranberry jelly, a mint leaves.
Grand Marnier Custard Cream Sauce
Light cream 1qt (2 lbs.)
Egg Yolks 7 oz
Sugar 8 oz
Vanilla bean 1 pc
Grand Marnier 4 oz
Bring cream to a boil. Mix yolks, sugar and vanilla together and add
cream. Cook until thick but do not allow to boil. Cool off sauce and
refrigerate. Add Grand Marnier to thin before service.
* golden raisins will work
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