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Christmas pudding with orange brandy butter
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Prep Time:
440 minutes
Cook Time:
90 minutes
Total Time:
530 minutes
Jumpstart Christmas pudding with orange brandy butter.
Ingredients:
  • 100g raisins
  • 100g sultanas
  • 100g currants
  • 75g dried pitted dates, chopped
  • 75g mixed peel
  • 4.00 tsp finely grated orange rind
  • 125ml brandy
  • 125g butter, softened
  • 70g brown sugar
  • 140g breadcrumbs
  • 50g plain flour
  • 5.00 gm mixed spice
  • Plain flour, extra, for cloth
  • 125g soft butter
  • 155g caster sugar
  • 80ml brandy
Instructions:
  • Place the calico in a large bowl and generously cover with water. Allow it to soak overnight.
  • Mix together the raisins, sultanas, currants, dates, mixed peel, and orange rind in a large glass or ceramic bowl. Simmer the brandy or sherry in a small saucepan until heated, then pour over the dried fruit mixture. Stir to combine and let soak overnight covered with plastic wrap.
  • After draining the calico, promptly immerse it in a large saucepan of vigorously boiling water and simmer for 20 minutes.
  • In a small bowl, use an electric mixer to beat butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the breadcrumbs, flour, and mixed spice until well combined using a wooden spoon.
  • Working with one piece of calico at a time, wearing rubber gloves, wring out excess water from the fabric. Lay it flat on a clean surface and sprinkle with flour, spreading it out evenly with a 5cm border. Shape one-eighth of the pudding mix into a ball and put it in the center of the calico. Fold the calico around the filling and tie securely with kitchen string, creating a loop for hanging. Repeat the process with the remaining calico, flour, and pudding mixture.
  • 1. Bring a large saucepan of water to a boil. Carefully submerge puddings, ensuring they are not touching the bottom of the pan. Cover and simmer over medium heat for 1 1/2 hours, adding water as needed. Serve warm with brandy butter. Or hang puddings in a cool, dry spot, allowing air to circulate by looping the ends of the cloth. Let sit overnight to dry thoroughly before serving.
  • For the orange brandy butter, whip butter and sugar with an electric mixer in a medium bowl until light and fluffy. Mix in brandy and orange zest until fully incorporated. Serve chilled or at room temperature.

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