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Christmas pudding
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Prep Time:
30 minutes
Cook Time:
360 minutes
Total Time:
390 minutes
Elevate your holiday feast with a decadent brandy-infused Christmas pudding.
Ingredients:
  • 750g mixed dried fruit
  • 1 Granny Smith apple, peeled, cored, coarsely grated
  • 125ml brandy
  • 5.00 gm mixed spice
  • 2 tsp finely grated orange rind
  • 250.00g butter, softened
  • 59.40 gm (70g, firmly packed) brown sugar
  • 120g breadcrumbs
  • 50g plain flour
  • Plain flour, extra, to dust
  • Double cream, to serve
  • 90.00 gm (100g, firmly packed) brown sugar
  • 60ml brandy
  • 1.25 gm ground cinnamon
Instructions:
  • Place a large square piece of calico in a bowl and cover it with cold water. Let it soak overnight.
  • Mix together dried fruit, apple, brandy, mixed spice, and orange rind in a bowl. Cover and let sit overnight.
  • After draining the calico, submerge it in a pot of vigorously boiling water and cook for 20 minutes.
  • With an electric mixer, cream together the butter and sugar in a bowl until they are light and fluffy. Then, add the eggs one at a time, ensuring each is well incorporated before moving on. Next, fold this mixture into the fruit blend. Finally, gently mix in the breadcrumbs and flour until fully combined.
  • Remove the calico from the water, squeeze out excess water, and lay it flat. Sprinkle generously with extra flour, leaving a 5cm border. Shape the mixture into a ball and place it in the center of the calico. Gather the calico together and tie to seal, leaving 2 loops at the top.
  • 1. Fill a saucepan with water and bring it to a boil. Place a saucer at the bottom of the saucepan. Carefully lower the pudding into the water, securing the loops of the pudding to the sides of the saucepan to prevent touching the pan. Cover with more boiling water. Cook over medium heat with the lid on, adding additional water as needed, for 6 hours.
  • In a bowl, cream together the butter and sugar using an electric mixer until light and fluffy. Mix in the brandy or sherry and cinnamon until well combined.
  • Serve the pudding with brandy butter and double cream after removing it from the water.

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