T h e r e wi l l b e a p u dd i n g f o r C h r i s t mas d i n n e r

The freezer has been torn apart looking for those elusive dishes of Christmas pudding that will be needed for Christmas dinner.

They are nowhere to be found, suggesting someone miscalculated or else there’s been a pudding thief in the house.

It might be too late to make a batch of the family’s favourite pudding but there is no need to go without pudding or some kind of sweet after the turkey and stuffing.

Merry Christmas with best wishes for all the meals prepared this season.

••• Combine fruit, juice and spices. Cover and let stand overnight.

Mix soaked fruits, almonds, cream and ice cream. Pour into a large mold or dish and cover with foil. Freeze 3-4 days to allow flavours to develop.

Unmold by quickly dipping bowl into hot water. Invert onto a serving plate.

Serve with peppermint ice cream or a favourite hot sauce. Note: other flavours of ice cream may be substituted for chocolate.

••• Mix sugar and eggs and add milk.

Cut fruit cake into small bite-sized pieces. Place in an ungreased baking dish. Pour milk mixture over the cake pieces and let soak in refrigerator for about 15 minutes. Top with sprinkles of ground cinnamon. Bake at 350 degrees F for 30 minutes. Prepare a favourite hot sauce and serve over warm pudding. ••• Place sugar in a heavy pot and heat over low heat until carmellized. Be careful the sugar does not burn. Pour the hot water over the browned sugar. Water might flare up. Sugar will be hardened. Continue heat- ing on low until sugar dissolves in the water.

Mix starch with 1-2 tbsps. cold water and stir to dissolve. Add to the sugar syrup. Stir until mixture begins to thicken. Add vanilla and stir.

Pour sauce into a mini-slow cooker and turn onto low to keep sauce warm. Serve over any kind of of pudding. ••• Bring rind, lemon juice, sugar and cornstarch to a boil over medium heat. Stir constantly. Reduce heat to simmer and cook 2-3 minutes until sauce is thick. Remove from heat and stir in orange juice. Serve warm over pudding or cake. Sauce will keep in refrigerator for up to one week.

Joyce Walter can be reached at ronjoy@sasktel.net