Christmas Pudding with Brandy Sauce
Prep time: 30 mins | Cook time: 5 hours | Makes: 8 serves
Ingredients
Christmas Pudding Ingredients:
- 100g ready-to-eat dried figs (chopped)
- 200g sultanas
- 150g raisins
- 100g currants
- 50g mixed peel, chopped
- 50g skinned hazelnuts, chopped
- 1 apple, peeled, cored, and coarse grated
- 1 orange, finely zested
- 50ml full cream milk
- 50ml brandy
- 100g self raising flour
- 175g unsalted butter, and extra for greasing
- 200g panettone, crushed into crumbs (using food processor recommended)
- 100g dark muscovado or brown sugar
- 2tsp ground mixed spice
- 1tsp nutmeg, freshly grated
- 3 medium eggs, lightly beaten
- Icing sugar for dusting
Brandy Pudding Sauce Ingredients:
- 350g unsalted butter, softened
- 200g dark muscovado or brown sugar
- 6 tbsp brandy
When the shopping centres start putting up tinsels and Christmas trees, you know what that means! It's the time of year to start prepping your Christmas pudding.
Maybe you want to get started on it before Cup Day so that you can get that tasty, brandy-soaked pudding by Christmas Day. Whether it's weeks or months away from Christmas, take out your pudding bowls & basins and try this traditional Christmas pudding recipe that will truly delight your friends and family this year.
Recipe inspired by Delicious Magazine
Method
In a large bowl, place the dried fruits, peel, apple, zest, milk and brandy. Mix well. Leave to soak in a cool place for 2-3 hours or overnight. Stir occasionally.
Meanwhile, toast hazelnuts on a preheated grill for 1-2 minutes. Monitor closely and stop once they're golden. Set aside to cool.
In a separate bowl, sift the flour, spices, and a pinch of salt.
Melt the butter. Pour over the soaked dried fruits mix. Add in the toasted hazelnuts, panettone crumbs, eggs, sugar, and spiced flour.
Grease and line a 1.5L pudding basin. Pour in your pudding mixture and even out the surface. Lay baking paper on top of aluminium foil (ensure their surface area is larger than the top of your pudding basin). Butter the baking paper side that isn't on the foil. Place them over the top of your pudding basin (foil side up) and wrap around the basin's rim.
Tie your paper or cloth with a string - wrap twice or three times horizontally to keep it tight. Once securely tied, you can trim off excess paper and foil and tuck it to create a seal.
Place a saucer in a deep saucepan. Place the pudding basin on top of the saucer and fill the pan with boiling water (about halfway up the basin). Cover, bring to a boil, then reduce heat slightly. Let it steam for 5 hours - monitor closely to keep the water topped up. Afterwards, test the pudding with a skewer - once the skewer comes out clean, you can turn off the heat and let it cool.
Once cooled completely, take out and wrap in baking paper, then double wrap in foil. Store in a cool, dark place.
How to Reheat Pudding on Christmas Day
Cook the pudding the same way above (step 5-6) for 1 hour only, or until piping hot.
Meanwhile, using a mixer, cream together butter and muscovado (or brown) sugar. Gradually add in the brandy. Mix well. Once finished, chill for 30 minutes.
Turn pudding out onto a plate. Dust with icing sugar (optional) or decorate with a holly sprig or some fresh berries and bay leaves. Pour over the brandy sauce or lightly brush over the pudding, and voila! Enjoy your amazingly cooked and decadent Christmas pudding.
FAQs
Can I substitute the brandy?
You sure can. Some people choose to use 2 or 3 teaspoons of brandy extract and 1/4 cup of water. Otherwise, rum or whisky have been used for Christmas cakes too, however this may change the flavour of your Christmas pudding.
Can I make Christmas pudding ahead?
You sure can and in fact it's highly recommended! The pudding can be wrapped in baking paper and stored in a cool, dry place for up to 6 months.
