Truly British Brandy Butter For Festive Figgy And Plum Pudding 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.

FIGGY CHRISTMAS PUDDING



Figgy Christmas pudding image

A classic that every Christmas table should have. Make ahead and simply steam the puds to reheat on the big day

Provided by Sarah Cook

Categories     Dessert

Time 4h

Yield Makes a 500ml, 1-litre and 2-litre pudding

Number Of Ingredients 10

250g pack butter, softened, plus extra for the bowls and paper
750g dried figs
150ml brandy
700g mixed sultanas and raisins (we used Waitrose mixed vine fruits from the Wholesome range)
3 eating apples, peeled, cored and grated
175g light muscovado sugar
175g dark brown soft sugar
200g breadcrumbs
200g self-raising flour
1 tbsp allspice

Steps:

  • Butter a 500ml, a 1-litre and a 2-litre pudding bowl, then line the base of each with a circle of baking parchment. Butter 3 large sheets of greaseproof paper, lay each on a large sheet of foil butter side up, and fold a pleat in the middle of each.
  • Roughly chop 250g of the figs and set aside. Put the remaining figs, butter and brandy into a food processor and whizz until smooth-ish, then scrape into your largest mixing bowl. Tip in the chopped figs, mixed vine fruits, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, allowing as many helpers to give a stir and adding as many wishes as you like. Divide between the pudding bowls and smooth the surfaces.
  • Cover the puds with the buttered paper-foil sheets, tie with string and trim. Lower the puds into separate saucepans with upturned saucers or scrunched up bits of foil in the bottom (so the puds don't touch the bottom), then fill each pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer the small pud for 1-1½ hrs, medium for 2-2½ hrs and large for 3 hrs, topping up the water as needed. Remove and leave to cool. If giving as a gift, put a new piece of parchment on top. Will keep in a cool, dry cupboard for up to a year.

Nutrition Facts : Calories 1262 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 228 grams carbohydrates, Sugar 184 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 1.57 milligram of sodium

SUPERB ENGLISH PLUM PUDDING



Superb English Plum Pudding image

This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before Christmas - and use it the following year. Everyone in the family was supposed to stir the pudding once for good luck. If you can't make it the year before, at least give it a few weeks to age.

Provided by James Beard

Categories     Cake     Egg     Fruit     Dessert     Bake     Marinate     Steam     Christmas     Currant     Raisin     Spice     Cognac/Armagnac     Port     Sherry     Winter     House & Garden     Peanut Free     Tree Nut Free     Soy Free

Yield Each pudding serves 12

Number Of Ingredients 22

Fruit Mixture (To be made 4 days ahead)
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac
Pudding
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Steps:

  • Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.
  • Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.
  • To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

PEAR BRANDY BUTTER



Pear Brandy Butter image

Make and share this Pear Brandy Butter recipe from Food.com.

Provided by dicentra

Categories     Pears

Time 45m

Yield 4 pints

Number Of Ingredients 5

4 lbs coarse pears, peeled, cored and chopped
2 cups granulated sugar
1 cup fresh orange juice
1/4 cup pear brandy
1 -2 tablespoon fresh lemon juice

Steps:

  • Prepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan.
  • Bring the mixture to a boil over high heat. Reduce heat to a simmer, and cook slowly until the pears are very tender, about 30 to 35 minutes.
  • Spoon the mixture into a food processor or blender, and purée it, in batches if necessary, until it is smooth.
  • Return the mixture to the heat, and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes.
  • Taste and add remaining lemon juice, if needed.
  • Spoon the mixture into prepared jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.

Nutrition Facts : Calories 679.6, Fat 0.7, Sodium 5.2, Carbohydrate 177.1, Fiber 14.2, Sugar 149.8, Protein 2.2

TRULY BRITISH BRANDY BUTTER: FOR FESTIVE FIGGY AND PLUM PUDDING!



Truly British Brandy Butter: for Festive Figgy and Plum Pudding! image

Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. .

Provided by French Tart

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 3

175 g butter, at room temperature (6oz)
175 g light brown soft sugar (6oz)
60 -75 ml brandy (4-5 tbsp)

Steps:

  • Place the butter and sugar in a medium size bowl and whisk together until pale and fluffy. Gradually beat in the brandy a little at a time, beating well after each addition.
  • Place in a container and chill.
  • Delicious served over hot mince pies or Christmas pudding.

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