Christmas pudding with hot cherry sauce is the traditional Christmas Eve dessert in Denmark. One blanched whole almond is hidden in the pudding just before serving. All the guests at the table serve themselves  with a small or large portion of pudding depending on how much they want to win the ” Almond present.” Whoever gets the hidden almond wins a special gift. It is a contest that everyone wants to win. The person who has the almond will try to hide the almond, making sure eveyone  keeps eating even after they are full. So, if you want to play this game at Christmas, be sure and make plenty of Christmas pudding. Oh, the Danes’ special day to celebrate Christmas  is Christmas eve, the 24th of December and not the 25th of December. On the 25th of December, the Danes will eat a luncheon. More on that later.















6 dessert servings

1 3/4 pint whole milk, 3 oz. short-grained rice, ½ tsp. salt, 1 tsp. pure vanilla extract, 2 oz. blanced, coarsely chopped almond, 1½ cups heavy cream, whipped, 1 whole almond (optional)

Cherry sauce: 1 lb. canned stoned cherries in their syrup, 1½ tsp. cornstarch

To make the pudding, bring milk to a boil in a heavy-bottomed pot. Add rice gradually, stirring constantly. Cook misture over low heat for 50 minutes. Be careful not to let the rice burn. Remove pot from heat and stir in salt. When rice-mixture is cold, stir in vanilla extract and chopped almonds. Fold in whipped cream. Refrigerate before serving.

To make the cherry sauce, place cherries and their syrup in a saucepan and bring to a boil. Dissolve cornstrach in a  little water. Pour into the boiling hot liquid, stirring constantly.

Serve the hot cherry sauce immediaately with the cold rice pudding.

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