Where can i get a Victorian Christmas dessert recipe?

i am doing it for a project and i want a dessert recipe and not that hard but not that easy. whatever you can come up with will be fine :)

This are a couple of neat sites to go for Victorian recipes and other Victorian Christmas information.

The second link has a recipe for sugam plums and even gives a menu for a Victorian dinner. Enjoy and Have a Good Christmas :)

http://www.biblicalquality.com/Christmas7.html

Try allrecipes.com

http://www.bellaonline.com/articles/art30690.asp

this site should give you a quite nice dessert recipe. they all sound so yummy!!!

Well this is a new one usually I get asked for new cooler recipes for the hip trendy crowds..lol. Anyway I found a site that might be able to help you. I found you one thats so darn simple a novice cook could do it. Ive done this so many times and omg its so good everytime. Just be sure to follow the recipe, and you dont have to use the fruit they use just be sure if you buy frozen to let thaw and drain super good or it will be gummy. To be sure to get all juice out squeeze thru a bit of cheese cloth or dish towel"clean that is". Enjoy and Happy Holidayz

Hi there here are a few ideas for you to choose from.. Good luck!!

Plum Pudding:

Fruit Mixture (To be made 4 days ahead)

1 pound seedless raisins

1 pound sultana raisins

1/2 pound currants

1 cup thinly sliced citron

1 cup chopped candied peel

1 teaspoon cinnamon

1/2 teaspoon mace

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1/4 teaspoon freshly ground black pepper

1 pound finely chopped suet - powdery fine

1 1/4 cups cognac

Pudding

1 1/4 pounds (approximately) fresh bread crumbs

1 cup scalded milk

1 cup sherry or port

12 eggs, well beaten

1 cup sugar

1 teaspoon salt

Cognac

PreparationBlend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

Sugar Plums:

1 Lb confectioners sugar

1/4 lb cold butter

2 Tbsp heavy cream

1 tsp vanilla extract or 1/2 tsp of Almond Extract

Pitted ready to eat prunes

Candied Cherries

Pitted Dates

Walnut or pecan halves

Granulated sugar for rolling candied cherries

Silver Dradges for garnish

Pour the confectioners' sugar into a large bowl. Cut the butter from the stick into small slivers dropping them into the sugar. Add the cream and vanilla or almond extract. Work with your fingertips until the mixture clings together somewhat.

Turn the mixture onto a sheet of waxed paper. Knead by pushing the mixture against the surface with the heel of your hand, lifting the edges of waxed paper to add and incorporate any crumbs of dough. Continue kneading in this manner until the mixture is well blended, smooth, and creamy. Wrap in waxed paper and chill just long enough so that the fondant can be handled easily without sticking.

PRUNES~ Spilt the tops of the prunes and spread slightly. Roll a small portion of the chilled fondant into a ball and press into the cavity. Garnish with a sliver of candied cherry.

CHERRIES ~ Cut a cross in the top of each cherry and spread slighty to form petals. Fill with a small ball of fondant and decorate the tops with a few silver dragees (you can also use the red and green cherries made for fruitcakes.)

DATES~ Cut the dates partway through and press a small portion of fondant onto the cavities. Roll the filled dates in granulated sugar.

WALNUTS OR PECANS ~ Shape the fondant into small balls; place between two walnut or pecan halves; press together lightly.

*** Store one layer in a tightly covered container in the fridge. The sugarplums will keep well up to two weeks.

Christmas Pudding:

1 lb raisins

8 ounces currants

8 ounces sultanas

2 ounces dates, pitted

2 ounces citrus peels, finely chopped

2 ounces sliced almonds

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground mixed spice

1/2 teaspoon ground cinnamon

2 ounces ground almonds

1/4 teaspoon salt

12 ounces fresh breadcrumbs or cake crumbs

4 ounces soft brown sugar

1 lb butter, softened

6 large eggs, beaten

4 tablespoons brandy or rum

8 fluid ounces stout beer, such as guinness

Directions:

Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.

Work in the breadcrumbs, sugar and softened butter, mixing well.

Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistancy has been achieved.

Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.

Cover with greaseproof paper and muslin pudding cloths or aluminium foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!

Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when neccessary.

You can also steam these puddings in a Pressure Cooker - please follow your manufacturer's instructions.

Remove the greaseproof paper, cloths/ aluminium foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.

Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!

On Christmas Day, boil or steam for a further 4 hours.

To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!

Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!

Christmas Cake:

2 pounds well sifted flour

16 ounces loaf sugar

2 pounds fresh butter

18 eggs

4 pounds currants

8 ounces blanched and finely cut almonds

8 ounces sliced citron

1 pound candied orange and lemon peel

1 gill pale brandy

1 large nutmeg grated

1/2 ounce allspice

1/4 ounce mace

1/4 ounce coriander

1/4 ounce ginger

1/4 ounce cinnamon

Mix all ingredients together well and bake 4 hours or until done.