Easy Delicious Black Bean and Corn Salad

Easy Delicious Black Bean and Corn Salad - This dark bean and corn serving of mixed greens is a new blend of dark beans, corn, red peppers, jalapeno and avocado, all threw in a lively cilantro lime dressing. A simple serving of mixed greens that is the ideal side dish for any dinner!

Read also: Easy and Delicious Salmon Salad

Black Bean and Corn Salad

INGREDIENTS

• 2 cans black beans drained and rinsed
• 1 1/2 cups corn kernels fresh, frozen or canned
• 1/4 cup red onion minced
• 1 red bell pepper diced
• 1 avocado peeled, pit removed and diced
• 1 jalapeno ribs and seeds removed, then minced
• 1/3 cup cilantro leaves chopped
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 teaspoons honey
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt and pepper to taste

INSTRUCTIONS

1. Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.
2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
3. Pour the dressing over the beans and vegetables and toss gently to coat. Serve.

Delicious Mini Bratwurst & Sauerkraut Balls

I know "Small scale Bratwurst and Sauerkraut Balls" may sound totally abnormal and unappetizing, except if you end up being a sauerkraut sweetheart (which I'm speculating the vast majority of us are definitely not). Yet, before you sidestep this Oktoberfest spin-off post, here me out!

More dinner: Delicious Crab and Swiss Quicche  

Sauerkraut balls are a customary top pick in the Midwest, on account of the district's thick German legacy. These exquisite treats consolidate the fall's bounteously sharp cabbage with the pleasantness of the bratwurst.

Delicious Mini Bratwurst & Sauerkraut Balls

Ingredients:

• 1½ pounds pork bratwursts, ground ham, or corned beef (or mixture)
• 2 pounds sauerkraut, squeezed and drained
• 1 teaspoon dry mustard
• 1 small onion
• 1 pinch parsley
• 2 cups flour
• 2 cups of milk
• Egg (for coating)
• Unseasoned bread crumbs (for coating)
• Vegetable oil (for frying)
• Honey mustard, thousand island, or cocktail sauce (for dipping)

Directions:

1. Remove casing from bratwursts. Brown meat, onion, and parsley in a medium skillet over medium-high heat.

2. Add flour, milk and mustard. Stir together until combined and fluffy. Transfer to a mixing bowl and allow to cool.

3. Add sauerkraut and mix again. Roll into balls (about the size of a golf ball or slightly smaller) then completely cover balls first in flour, then dip in egg, and finally roll in bread crumbs.

4. Freeze for 20-25 minutes on a baking sheet before frying until dark brown. Drain on paper towels and serve with dipping sauce of choice.

Delicious Crab and Swiss Quiche

My auntie gave me this formula since she realized I cherished impersonation crab. It is astounding how straightforward and speedy it is and VERY GOOD!

Read also: Easy and Delicious Marinated Turkey Breast

Delicious Crab and Swiss Quiche

Ingredients:

• 2 egg, lightly beaten
• ½ cup milk
• ½ cup mayonnaise
• 1 teaspoon cornstarch
• ½ pound imitation crab meat, flaked
• 1 ½ cups shredded Swiss cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.

Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.

Moist Grilled Garlic and Herb Shrimp

Moist Grilled Garlic and Herb Shrimp - My father gave me this formula, and each time I cause it I to have individuals beseeching me for the recipe.This formula has gotten a staple in our family unit. It's loaded with flavor and you simply need to eat more!!!! In case you're a hot garlic darling simply add a touch of cayenne pepper and it adds punch!!! Stunning marinade!!!

Recipe also: Best Grilled Pork Chops

Delicious Grilled Garlic and Herb Shrimp

Ingredients:

• 2 teaspoons ground paprika
• 2 tablespoons fresh minced garlic
• 2 teaspoons Italian seasoning blend
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• ½ teaspoon ground black pepper
• 2 teaspoons dried basil leaves
• 2 tablespoons brown sugar, packed
• 2 pounds large shrimp (21-25 per pound), peeled and deveined

Directions:

Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Remove shrimp from marinade, drain excess, and discard marinade.

Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Easy and Delicious Tender Brisket

Ingredinent:

• Roasting bag
• ¼ cup all-purpose flour
• 3 pounds beef brisket
• 1 ¾ fluid ounces liquid smoke flavoring
• ½ teaspoon garlic powder
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon freshly ground black pepper

Read also: Best Grilled Pork Chops

Instructions:

1. Preheat oven to 275 degrees F (135 degrees C).
2. Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
3. Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

Best Grilled Pork Chops

those grilled beef chops are soaked in a flavorful marinade, then cooked to golden brown perfection. A quick and smooth recipe that's best for any BBQ or summer accumulating!

Best Grilled Pork Chops

Ingredient

• 4 pork chops bone in, or boneless
• 1/4 cup olive oil
• 1 1/2 tablespoons brown sugar
• 2 teaspoons Dijon mustard
• 1 1/2 tablespoons soy sauce
• 1 teaspoons lemon zest
• 2 teaspoons parsley leaves chopped, plus more for garnish
• 2 teaspoons thyme leaves chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoons minced garlic

Read also: Garlic Steak with Garlic

Instructions

1. Place the pork chops in a bowl or resealable gallon sized bag.
2. In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
3. Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.
4. Preheat an outdoor grill or indoor grill pan to medium heat.
5. Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.
6. Let the meat rest for 5 minutes, then serve. Garnish with additional chopped parsley if desired.

Garlic Steak with Garlic

Ingredients

• 8 cloves garlic, minced
• 1 tablespoon olive oil
• 1 pinch salt and ground black pepper
• 2 (12 ounce) New York strip steaks
• 12 cloves garlic, peeled
• 1 cup olive oil for frying
• 1 pinch salt and ground black pepper to taste
• 1 ½ tablespoons balsamic vinegar

Read also: Easy and Tasty BBQ Country Style Ribs

Instructions

Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.

Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.

Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.

Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.

Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

Easy and Tasty BBQ Country Style Ribs

Easy and Tasty BBQ Country Style Ribs - I honestly cherished it!! My first bite into it without delay I may want to flavor the tenderness in it!!! .I concept the lemon turned into an extraordinary addition once I made them for family that got here up from Florida they have been a big hit.. The lemons certainly delivered a lot to the taste.. So large that my sister-in-regulation texted me a couple days after she got home inquiring for the recipe so she ought to lead them to for her husband! Tasty, two times baked ribs along with your favourite BBQ sauce.

Easy and Tasty BBQ Country Style Ribs

Ingredients:

• 10 country style pork ribs
• 2 teαspoons minced gαrlic
• 1 lemon, thinly sliced
• 1 (18 ounce) bottle bαrbeque sαuce

Directions:

Preheαt oven to 250 degrees F (120 degrees C).

In α shαllow bαking pαn or roαster, plαce ribs in α single lαyer; sαlt if desired. Spreαd the gαrlic on the ribs, then plαce the lemon slices on top. Bαke in α preheαted oven for 2 hours – the ribs should be tender. Drαin αny greαse αnd liquid. Pour BBQ sαuce over the ribs. Return to oven αnd bαke one more hour αt 200 to 250 degrees F.

Delicious Melt in Your Mouth Garlic Lemon Scallops

These were very tαsty αnd not difficult to mαke. The lemon αdds α nice touch. Scαllops sαuteed in butter αnd gαrlic will melt in your mouth. Lemon juice gives it α nice kick. Mαde this for dinner lαst night αnd we were pleαsαntly surprised with the results. α recipe thαts oh so simple, but oh so delicious! I followed it exαctly αnd I wouldn’t chαnge α thing. Whαt αn excellent dish this is to serve to your sweetheαrt. My husbαnd mαde αll those “mmmm good” sounds αs he αte, αnd he’s somewhαt picky when it comes to seαfood recipes. I will definitely be mαking these αgαin!

Melt in Your Mouth Garlic Lemon Scallops

Ingredients:

• ¾ cup butter
• 3 tablespoons minced garlic
• 2 pounds large sea scallops
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons fresh lemon juice

Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.

Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Beef Wellington for New Year Recipe

2 hrs 30 Minute Easy Beef wellington

1 hrs 30 mins Serves 6

Ingredients:

• a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
• 3 tbsp olive oil
• 250g/9oz chestnut mushroom, include some wild ones if you like
• 50g/2oz butter
• 1 large sprig fresh thyme
• 100ml/3.5 fl oz dry white wine
• 12 slices prosciutto
• 500g/1lb 2oz pack puff pastry, thawed if frozen
• a little flour, for dusting
• 2 egg yolks beaten with 1 tsp water

Rated 5/5 based on 819 customer reviews

Method

STEP 1

Heat oven to 220C/fan 200C/gas 7.

STEP 2

Sit the 1kg beef fillet on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

STEP 3

While the beef is cooling, chop 250g chestnut (and wild, if you like) mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a slurry.

STEP 4

Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with 1 large sprig fresh thyme, for about 10 mins stirring often, until you have a softened mixture.

STEP 5

Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred.

STEP 6

Remove the mushroom duxelle from the pan to cool and discard the thyme.

STEP 7

Overlap two pieces of cling film over a large chopping board. Lay 12 slices prosciutto on the cling film, slightly overlapping, in a double row.

STEP 8

Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over.

STEP 9

Use the cling film’s edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.

STEP 10

Chill the fillet while you roll out the pastry.

STEP 11

Dust your work surface with a little flour. Roll out a third of the 500g pack of puff pastry to a 18 x 30cm strip and place on a non-stick baking sheet.

STEP 12

Roll out the remainder of the 500g pack of puff pastry to about 28 x 36cm.

STEP 13

Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry.

STEP 14

Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and the top and sides of the wrapped fillet.

STEP 15

Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides.

STEP 16

Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle.

STEP 17

Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.

STEP 18

Chill for at least 30 mins and up to 24 hrs. Heat oven to 200C/fan 180C/gas 6.

STEP 19

Brush the Wellington with a little more egg yolk and cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Two Sheet Pan for Thanksgiving Dinner Recipe

3 hours Easy Two Sheet Pan for Thanksgiving Dinner Recipe

3 hours Serves 4-6

Ingredients:

Special equipment: 2 extra large sheet pans (15x21 inches each) + parchment paper and foil

Freshly cracked pepper and kosher salt

Turkey Breast

• 1 (6-7 pounds) WHOLE skin-on, bone-in turkey breast (I use honeysuckle which also has a gravy packet included). Make sure the turkey is completely thawed and dry brine is added if desired) (breast halves removed from the bone with skin attached so you have 2 breast pieces)
• 1 tablespoon dried minced garlic
• 1 teaspoon EACH: seasoned salt, paprika, Italian seasoning
• 1/4 teaspoon EACH: dried parsley, dried sage, dried thyme, freshly cracked pepper
• 4 tablespoons unsalted butter

Dressing

• 7 cups stale (brioche or sourdough) bread cubes (cubed into 1/2-1 inch pieces)
• 1 large egg
• 6 tablespoons unsalted butter, separated
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 1 and 1/2 cups chicken broth
• 1/4 cup fresh flat leaf parlsey, diced
• 1 package poultry herb seasoning mix (next to fresh cut herbs in the produce section of the grocery store) (OR: You'll want to have a total of 1 and 1/2 tablespoons fresh sage, and 1 tablespoon fresh thyme and 3/4 tablespoon fresh rosemary)

Brussels Sprouts

• 1 and 1/2 pounds fresh brussels sprouts, halved
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 cup freshly shredded Parmesan cheese, optional (or use pomegranate arils as well!)

Candied Sweet Potatoes

• 4 medium sweet potatoes (~ 1 and 3/4ths pound)
• 1/4 cup butter, softened to room temperature (NOT melted)
• 1/4 cup light brown sugar, lightly packed
• 1/4 cup flour
• 1/8 teaspoon ground cinnamon
• 1/3 cup chopped pecans
• 1 cup miniature marshmallows, separated

For Serving

• Dinner Rolls + Butter
• Gravy, for serving (either packaged and prepared or using a gravy package that comes with the turkey)
• 1 can (or homemade) cranberry sauce

Rated 4.5/5 based on 711 customer reviews

Instructions

NOTE: Before starting, read through this entire recipe. It will help with timing and flow. Essentially you'll be making the dressing and turkey first because that cooks for 30 minutes alone. While that is cooking you can prepare the second sheet pan (the Brussels and sweet potatoes) so it's ready to go in with the first sheet pan and cook for another ~30 minutes.

PAN ONE: Dressing and Turkey

1. Preheat the oven to 250 degrees F. Cube the bread and put it on a tray in one even layer. Bake for 20 minutes, remove, and set aside. (START microwaving sweet potatoes as you start this prep; see instruction #2 under PAN TWO: Brussels and Sweet Potatoes).
2. Position the oven racks to the upper and lower thirds of the oven and preheat to 375 degrees F degrees. Line both sheet pans with parchment paper (MUCH easier clean-up). Use foil to make a "bed" for the dressing -- fold it up so it's like a separate pan on the pan.
3. On one side of the first sheet pan, place down the "foil bed" for the dressing. In a very large bowl, add the egg and whisk it until smooth. 
4. Melt 4 tablespoons butter in a large nonstick skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, parsley, rosemary, sage, thyme, 3/4 teaspoon salt, 1/4 teaspoon cracked pepper and bring to a simmer. Turn off the heat and set aside.
5. Add the dried bread cubes to the egg mixture in the large bowl and toss. Add in the celery-onion mixture toss gently to combine. Pour this dressing mixture into the prepared "foil" tray. Cut the remaining 2 tablespoons of butter into small pieces and place evenly all over the dressing. Cover the dressing with foil.
6. Check the post for directions on properly thawing the turkey breast and removing the two breasts from the bone. Do NOT remove the skin. Wash and pat dry the breasts. Add salt (don't add any more salt if you've done a dry brine) and pepper to both breasts -- make sure to get it above and below the skin. Melt the butter and mix it with all of the seasonings (again eliminate salt if you've done a brine) until you have a thick mixture. Rub this mixture generously over the breasts -- especially under the skin. Rub it on top of the skin as well and then pull the skin to completely cover (or as much as possible cover) the meat. Place these two prepared breasts on one half of the lined sheet pan. See cooking directions under "cooking the two pans"

PAN TWO: Brussels and Sweet Potatoes

1. Microwave the sweet potatoes: scrub the potatoes until cleaned (leave skin on). Using a fork pierce the potatoes evenly all over, about 8-10 fork pierces throughout the skin. Wet 4 paper towels in cold water and then wring out the extra liquid. Wrap each potato loosely in the paper towel. Place each potato (one at a time -- See Note 1) in the microwave and microwave for 5 minutes at full power. Remove and turn the potatoes onto their other side and microwave for another 3-5 minutes or until potatoes are tender enough to cut open (but don't cut them yet). Remove and allow to cool. 
2. On one side of the SECOND tray: place the brussels sprouts, olive oil, salt, pepper (I use about 1 teaspoon salt and 1/2 teaspoon pepper), and garlic powder. Toss on the tray and then spread into an even layer (if they are on top of each other they will steam instead of roasting) Place the mostly cooked through potatoes on the side of the tray. See cooking directions under "cooking the two pans"
3. To make the sweet potato streusel: In a large bowl (quickly rinse out the dressing bowl and use that), mix the room temperature butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and 1/4 cup marshmallows. Stir until ingredients are combined and set aside.

Cooking the two pans

1. NOTE: Avoid opening the oven more than the recipe indicates as that really cools it down and will take everything longer to bake. When you do open the oven be very quick to close it up again.
2. Put the sheet pan with the turkey breasts and stuffing on the rack in the upper third of the oven and bake for 30 minutes (remove the foil from the dressing at the 30 minute point). While the first tray is baking, you can prepare the second sheet pan of brussels and sweet potatoes. After 30 minutes, put the second sheet pan on the rack in the lower third of the oven. Cook 10 minutes. Meanwhile, prepare the streusel for the potatoes (See step #3 under PART TWO: Brussels and Sweet Potatoes). After 10 minutes, remove the bottom sheet pan from the oven and rotate the top turkey pan (keep in the oven).
3. On the second sheet pan: toss the brussels sprouts and then cut the sweet potatoes in half, fluff them with the fork and add the streusel evenly to each of the potatoes. Return this second pan to the oven and cook for another 20-25 minutes or until brussels are roasted and tender and sweet potatoes streusel is evenly cooked through. At this point, check the turkey for doneness. It should be done or close. The turkey is done when a thermometer reads 165 degrees F (I pull it out at 160 degrees as it continues to cook a bit once removed) when inserted into the thickest part of the turkey. (While everything is cooking you can prepare the gravy, whip together a quick dessert, or set the table :))
4. Remove the sweet potato pan and add the remaining marshmallows on top and add parmesan to the brussels sprouts (unless you want to use pomegranate arils instead). Add to the oven for another 2-4 minutes or until the marshmallows are bubbly (watch closely) and the parmesan is melted.
5. Transfer the turkey breasts to a cutting board to rest at least 10 minutes before slicing. Slice the turkey breasts and return them to the sheet pan with the stuffing to serve. Serve with gravy, dinner rolls, and cranberry sauce as desired.

RECIPE NOTES

Note 1: You can microwave more than one potato at a time but note that it will take 2/3rds as long. So, for a single potato that would take 10 minutes it will take 16 minutes for two. I like to use microwave one potato at a time to ensure each is evenly microwaved.

NUTRITION FACTS

Calories: 791 kcal

Traditional British Christmas Pudding Dinner

20 hours 45 Minute Easy Tried and Tested Recipe for the Best Christmas Pudding

20 hours 45 mins Serves 8

Ingredients:

• 1 pound/450 grams dried fruit
• 1 ounce/25 grams candied fruit peel (mixed varieties, finely chopped)
• 1 small cooking apple (peeled, cored, and finely chopped)
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 cup brandy (plus a little extra for soaking at the end)
• 2 ounces/55 grams self rising flour
• 1 teaspoon ground mixed spice
• 1 1/2 teaspoons ground cinnamon
• 4 ounces/110 grams suet (beef or vegetarian, shredded)
• 4 ounces/110 grams dark brown sugar
• 1/2 tablespoon lemon zest
• 1 tablespoon orange zest
• 4 ounces/110 grams fresh breadcrumbs
• 1 ounce/25 grams whole almonds (roughly chopped)
• 2 large eggs

Rated 4.5/5 based on 4819 customer reviews

Instructions

1. Lightly butter a 2 1/2 pint pudding basin.
2. Butter a pudding basin
3. Place the dried fruits, candied peel, apple, and orange and lemon juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
4. Add dried fruit and brandy. Cover and let sit
5. In a very large mixing bowl, stir the flour, mixed spice, and cinnamon together. Add the suet, sugar, lemon and orange zests, breadcrumbs, and nuts and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
6. Add dry ingredients to another bowl and add dried fruit mixture
7. In a small bowl, beat the eggs lightly then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
8. Now is the time to gather the family for the Christmas pudding traditions.
9. Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle which will be useful when removing the pudding from the steamer. 
10. Add pudding mixture to pudding basin and cover with foil
11. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
12. Steam pudding in saucepan
13. Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer, and pour in a little extra brandy.
14. Remove pudding and let cool
15. Cover with fresh greaseproof paper and re-tie with string.
16. Cover pudding with paper and string
17. Store in a cool, dry place until Christmas day.
18. Traditional Christmas pudding, ready to serve

Storage and Reheating Tips

• The pudding cannot be eaten immediately; it does need to be stored in a cool, dry place and rested, then reheated on Christmas day. Eating the pudding immediately after cooking will cause it to collapse, and the flavors will not have had time to mature.
• On Christmas day, reheat the pudding by steaming again for about an hour. Serve with brandy sauce, brandy butter, or custard.
• Leftover Christmas pudding can be refrigerated or frozen (well wrapped) and then reheated by wrapping tightly in aluminum foil and heating through in a hot oven.

source: https://www.thespruceeats.com/traditional-christmas-pudding-recipe-435070