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Christmas pudding with brandy butter

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Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 120 minutes
Cooking time: 120 minutes
 
Ingredients (serves 8):

    Christmas Pudding:

    4 oz (110 g) shredded suet

    2 oz (50 g) self-raising flour

    4 oz white breadcrumbs

    1 tsp mixed spice

    pinch ground nutneg

    pinch ground cinnamon

    8 oz (225 g) soft brown sugar

    4 oz raisins

    4 oz sultanas

    10 oz (275 g)currants

    1 oz (25 g) mixed candied peel, finely chopped

    1 small cooking apple, cored, peeled and finealy chopped

    grated zest of 1/2 orange

    grated zest of 1/2 lemon

    2 tbsp rum

    5 fl oz (150 ml) stout

    2 large eggs

    Presentation:

    brandy to light the pudding

    Sprig of holly



    Brandy Butter:

    6 tbsp brandy

    6 oz (175 g)unsalted butter (at room temperature)

    6 oz soft brown sugar


Method:

Brandy Butter:

1)Blend the butter and sugar until pale and creamy.

2)Add the brandy and mix.

3) Transfer to a dish, cove and refrigerate well.



Christmas pudding:

1)In a large mixing bowl, combine the suet, flour, breadcrumbs, spices and sugar.

2) Now stir in all the fruit ingredients and mix well.

3) Into a separate bowl, pour the brandy and stout. Then beat in the eggs.

4) Pour the liquid over the mixture and mix thoroughly.

5) Cover and leave overnight.

6) Grease your pudding bowl (2 pint/ 1.2 litre) and then transfer the mixture into it, pressing it down well.

7) Cover the top with baking paper and tin foil, tying it tightly shut with kitchen string.

8) Boil for 8 hours, topping up the water from time to time.

9) Allow to cool. Replace the paper lid with a new one and store in a cool dark place.



On The Day:

1) Steam the christmas pudding for 2 1/4 hours

2) Allow to cool slightly and carefully transfer to a plate and deacorate with a sprig of holly.

3) Heat the brandy well, pour over the pudding and light.

4) Serve immediately with the chilled Brandy Butter.

Advice: You need to make this in advance...
I usually make mine at the beginning of Deecember, before things start getting too hectic at home! Store the pudding in a cool dark place. The brandy butter will be perfectly happy in the fridge for this time.

User comments

 
another free recipe every day






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