Grandma Bowden’s Classic Christmas Snow Pudding Recipe
The holidays are a time for cherished traditions and comforting treats, and this Christmas Snow Pudding, passed down from Grandma Bowden, is the perfect embodiment of festive joy and family togetherness. Known for its delightful simplicity and elegant presentation, this recipe is a staple that has graced our holiday tables for generations. With its luscious layers of sherry-soaked ladyfingers, fluffy egg white mixture, and rich custard sauce, it’s sure to be a hit at your next holiday gathering. Prepare to be transported to Christmases of yesteryear as you recreate this beloved dessert. 🎄✨
Ingredients
For the Pudding:
- 24 ladyfingers
- 1/2 cup sherry wine
- 2 teaspoons unflavored gelatin
- 1 cup cold water
- 12 tablespoons sugar, divided
- 1 cup maraschino cherries, for garnish
For the Custard Sauce:
- 6 egg yolks
- 1 cup sugar
- 3 cups milk, scalded
- 1 teaspoon vanilla extract
- 1 tablespoon dry sherry wine
For the Topping:
- Whipped cream, sweetened with sugar to taste
Instructions
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Prepare the Ladyfingers:
- Begin by halving the ladyfingers lengthwise. Dip each half briefly in the sherry wine to soak, then line the bottoms of two 9×13-inch shallow Pyrex casseroles with the soaked ladyfingers. This will create a flavorful base for your pudding.
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Prepare the Gelatin:
- Sprinkle the unflavored gelatin evenly over the cold water in a small saucepan. Allow it to sit for a few minutes to soften, then place the saucepan over low heat. Stir continuously for about 5 minutes, or until the gelatin is completely dissolved. Be careful not to let it boil.
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Prepare the Egg White Mixture:
- In a large mixing bowl, beat the egg whites until they form stiff peaks. Gradually add 6 tablespoons of sugar, continuing to beat until the mixture becomes very stiff and glossy. This step is crucial for achieving the light and airy texture of the pudding.
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Combine Ingredients:
- Once the gelatin has cooled slightly, gently fold it into the beaten egg white mixture. This will incorporate the gelatin evenly without deflating the egg whites.
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Assemble the Pudding:
- Spread the gelatin and egg white mixture evenly over the layer of sherry-soaked ladyfingers in each casserole dish. Smooth the top with a spatula.
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Refrigerate:
- Cover the casseroles with plastic wrap and refrigerate until the pudding is fully congealed. This should take several hours, so it’s best to prepare this a day in advance if possible.
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Prepare the Custard Sauce:
- While the pudding is chilling, make the custard sauce. In a large bowl, beat the egg yolks with the remaining 6 tablespoons of sugar. Gradually pour in the scalded milk, mixing continuously.
- Transfer the mixture to a double boiler and cook over simmering water, stirring constantly, until the custard coats the back of a spoon. This usually takes about 10-15 minutes.
- Once the custard has thickened, remove it from the heat and let it cool slightly. Stir in the vanilla extract and dry sherry wine. Refrigerate until ready to serve. This recipe yields about 3 1/2 cups of custard sauce.
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Finish the Pudding:
- When ready to serve, cut the chilled snow pudding into squares. Arrange the squares on a serving plate.
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Top and Garnish:
- Sweeten whipped cream with sugar to taste. Ice the top and sides of each pudding square with the sweetened whipped cream.
- Pour the chilled custard sauce generously over each serving. Garnish with maraschino cherries for a festive touch.
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Serve and Enjoy:
- This Christmas Snow Pudding can be served immediately or chilled until ready. The creamy custard and light, airy pudding make for a delectable holiday treat that’s sure to bring smiles to your family and friends.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10
Yield: 2 casseroles
This nostalgic recipe not only captures the essence of Christmas but also offers a delicious way to celebrate with loved ones. Enjoy making this classic treat and savor the holiday magic in every bite! 🎅🍰
