Christmas Pudding, with Brandy Butter & Brandy Sauce

With Christmas just a few days away, allow me to share this traditional Christmas pudding recipe, courtesy of Food.com!

For the Pudding

Ingredients

• 1lb raisins

• 8ounces currants

• 8ounces sultanas

• 2ounces prunes, pitted and chopped

• 2ounces citrus peels, finely chopped

• 2ounces sliced almonds

• ¹⁄₂teaspoon freshly grated nutmeg

• ¹⁄₂teaspoon ground mixed spice

• ¹⁄₂teaspoon ground cinnamon

• 2ounces ground almonds

• ¹⁄₄teaspoon salt

• 12ounces fresh breadcrumbs or 12 ounces cake crumbs

• 4ounces soft brown sugar

• 1lb butter, softened

• 6large eggs, beaten

• 4tablespoons brandy or 4 tablespoons rum

• 8fluid 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 consistency 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 aluminum 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 necessary.

• You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.

• Remove the greaseproof paper, cloths/ aluminum 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!

• Each pudding serves 6 to 8 people.

Brandy Butter (Hard Sauce)

This is a simple, no-cook recipe that sets in the fridge and is spooned onto hot desserts, where it melts into a rich, boozy sauce.

Ingredients

• ½ cup (115g) unsalted butter, softened

• 1 ½ cups (180g) powdered (icing/confectioners') sugar, sifted

• 2-3 tablespoons brandy (to taste)

• ½ teaspoon vanilla extract (optional)

Instructions

1. Beat the softened butter in a medium bowl until pale and fluffy using an electric hand whisk or wooden spoon.

2. Gradually add the sifted powdered sugar, beating until well incorporated and smooth.

3. Slowly beat in the brandy and vanilla extract, one tablespoon at a time. Be careful not to add the brandy too quickly, or the mixture may curdle. If it does, beat in a little more powdered sugar until it binds back together.

4. Spoon the mixture into a serving dish or jar, cover, and chill in the refrigerator for at least two hours or until set.

5. Serve by removing from the fridge a couple of hours before serving so it can soften slightly, then place a dollop on a hot dessert.

For the Brandy Sauce

This cooked, pourable sauce has a consistency similar to a thin custard or gravy and is served warm.

Ingredients

• ¼ cup (50g) butter

• 2 tbsp all-purpose flour

• 1 cup brown sugar (or white sugar)

• 1 tsp vanilla extract

• 2-4 tbsp brandy (to taste)

• ½-1 cup water or milk/cream mixture (depending on desired consistency)

Instructions

1. Melt the butter in a small pot over low heat. Stir in the flour to create a roux and cook for about a minute to remove the raw flour taste.

2. Add the brown sugar, vanilla, and brandy, stirring until the sugar is melted and combined.

3. Gradually whisk in the water (or milk/cream mixture) to thin the sauce to the desired consistency.

4. Bring the sauce to a gentle boil for about 1 minute, stirring constantly, then remove from the heat. The sauce will thicken slightly as it cools.

5. Serve warm by pouring over your favorite dessert.