Caribbean Christmas Pudding With Brandy Butter Recipes

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CARIBBEAN CHRISTMAS PUDDING WITH BRANDY BUTTER



Caribbean Christmas Pudding with Brandy Butter image

Categories     Mixer     Fruit     Dessert     Steam     Christmas     Currant     Prune     Cherry     Almond     Spice     Brandy     Winter     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 24

Brandy Butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup powdered sugar
5 tablespoon brandy
Pudding
1 2/3 cups dried currants (about 8 ounces)
3/4 cup candied cherries or other chopped dried fruit such as apricots or figs (about 4 ounces)
3/4 cup pitted prunes, chopped (about 4 ounces)
1/4 cup chopped candied orange peel
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup dark rum
3 cups fresh white breadcrumbs
1/2 cup (packed) golden brown sugar
6 tablespoons all purpose flour
1/4 cup finely chopped almonds
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
3 large eggs
1/4 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Steps:

  • For Brandy Butter:
  • Using electric mixer, beat butter until smooth. Beat in sugar. Gradually beat in brandy. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • For pudding:
  • Mix currants, candied cherries, prunes, orange peel, cinnamon, ginger, nutmeg and salt in large bowl. Pour rum over and stir to blend. Let stand 30 minutes.
  • Mix breadcrumbs, sugar and flour in medium bowl. Add to dried fruit mixture and stir to blend. Cover and let stand at room temperature overnight.
  • Generously butter 2-quart pudding mold with lid. Mix almonds and baking powder in medium bowl. Whisk melted butter, eggs, milk, vanilla extract and almond extract in large bowl. Stir in almond mixture. Stir butter mixture into dried fruit mixture. Spoon batter into prepared pudding mold. Smooth top. Cover pudding mold with lid.
  • Place pudding mold on rack in large pot. Add enough boiling water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until tester inserted into center comes out clean, adding more boiling water to pot if necessary, about 2 hours. Transfer mold to rack and cool 5 minutes. Turn out pudding. (Can be made 1 week ahead. Cool. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover mold. Place mold on rack in large pot. Add enough hot water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until heated through, about 45 minutes. Transfer mold to rack. Let stand 5 minutes. Turn out pudding.)
  • Transfer pudding to platter. Serve warm with brandy butter.

CHRISTMAS PUDDING WITH BRANDY SAUCE



Christmas Pudding with Brandy Sauce image

We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 3h

Yield 10 servings (1-1/4 cups sauce).

Number Of Ingredients 31

2-1/2 cups soft bread crumbs
1-1/2 cups raisins
2/3 cup chopped dates
1 medium apple, shredded
1 large carrot, shredded
1/2 cup brandy
1/3 cup dried currants
1/3 cup maraschino cherries
1/4 cup chopped almonds
1/4 cup red candied cherries
1/4 cup green candied cherries
2 tablespoons chopped candied citron
1/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup orange juice
1/4 cup maraschino cherry juice
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 egg yolk
1/4 cup half-and-half cream
1/8 teaspoon salt
1/4 cup heavy whipping cream
1 tablespoon brandy

Steps:

  • In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.

Nutrition Facts : Calories 515 calories, Fat 17g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 424mg sodium, Carbohydrate 82g carbohydrate (62g sugars, Fiber 4g fiber), Protein 5g protein.

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