Christmas Pudding With Brandy Sauce Recipes

CHRISTMAS PUDDING WITH BRANDY SAUCE

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.

DELIA'S CLASSIC CHRISTMAS PUDDING WITH BRANDY SAUCE

Steps:

• Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out. Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It's now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency - that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight. Next day stir in the sifted flour quite thoroughly, pack the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) and a sheet of foil and tie it securely with string (you really need to borrow someone's finger for this!). It's also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time. When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place. To cook: Fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You'll need to check the water from time to time and maybe top it up a bit. While the pudding is steaming, make the brandy sauce. Place butter in a medium saucepan with the flour, pour in the milk then, using a balloon whisk, whisk everything vigorously together over a medium heat. As soon as it comes to simmering point and has thickened, turn the heat right down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes. After that add the brandy and the cream. Pour the hot sauce into a jug, then cover the surface with clingfilm and keep warm until required. To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly on top. Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it. Place the ladle, now gently flaming, on top of the pudding - but don't pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company! When both flames and cheers have died down, serve the pudding with brandy or rum sauce, or rum or brandy butter. If you want to make individual Christmas puddings for gifts, this quantity makes three 6 oz (175 g) small metal pudding basins. Steam them for 3 hours, then re-steam for 1 hour. They look pretty wrapped in silicone paper and muslin and tied with attractive bows and tags. To make this recipe gluten-free: Replace the suet with other gluten-free or gluten-free vegetarian suet. Use gluten-free white flour and breadcrumbs made from gluten-free bread, and replace the stout and barley wine with the same amount of sherry. If you are using gluten-free flour, you will need add a pinch of baking powder to the gluten-free white flour.

BRANDY PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the dates in a bowl, pour over 250ml boiling water and set aside. Butter a 1.5-litre pudding basin and put a disc of baking parchment in the base.
• Put the butter, sugar, flour, baking powder and eggs in a large bowl, then beat with an electric hand whisk until well blended. Add the cooled date mix and beat again to make a sloppy batter
• Stir in the fruits, pecans and ginger, then pour into the pudding basin and cover the basin with pleated baking paper and foil (see tips, below). Put the basin in a roasting tin half-filled with boiling water, then steam in the oven for 3 hrs until a skewer inserted into the pudding comes out clean.
• Meanwhile, make the brandy syrup. Put the sugar and 75ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven, take off the foil and paper, and push a skewer into the centre - it should come out clean. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. Will keep in the fridge for a week.
• To serve, warm the pudding in the turned-off oven once you have taken out the potatoes, or microwave on High, covered with cling film, for 5 mins. Warm the butterscotch sauce (see related recipes) in a pan or in the microwave on Medium for 2 mins. Turn out the pudding onto a plate, pour over some of the sauce and serve the rest in a jug. Top with the holly sprig and serve with good-quality vanilla ice cream

CARIBBEAN CHRISTMAS PUDDING WITH BRANDY BUTTER

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.

BRANDY CREAM SAUCE

Steps:

• Combine cream, milk and sugar in a small pan.
• Bring to the boil, then remove from the heat.
• Beat the egg yolks and extra sugar in a small bowl with mixer until thick, gradually pour milk mixture into egg mixture, beating constantly.
• Return mixture to pan, stir over low heat, without boiling, until mixture is slightly thickened and coats the back of a wooden spoon.
• Strain the mixture, stir in the brandy, and serve warm or cold.