Traditional Christmas Pudding with Drunk Cherries and Brandy Butter Sauce
A little time consuming but worth every bite
- Makes : 8 |
- Difficulty: easy
- Prep Time : 130:30 hours |
- Cook Time : 4:0 hours
1 C (150 g) sultanas
1 C (150 g) raisins
2 granny smith apples, grated
2 Tbps (30 ml) mixed peel
2 tsp (10 ml) stem ginger, chopped
2 oranges, peeled and segmented
zest of 2 lemons, grated
zest of 2 oranges, grated
⅗ C (150 ml) Grand Marnier (or any orange liqueur)
⅗ C (150 ml) brandy
⅗ C (150 ml) dry sherry
⅗ C (150 ml) dark rum
⅗ C (150 ml) Madeira (or any sweet wine)
⅗ C (150 ml) Guinness
⅗ C (150 ml) ale
1 C (250 ml / 200 g) dark brown sugar (preferably demerara)
3 Tbsp (45 ml) mixed spice
¼ C (60 ml) ground almonds
4 tsp (20 ml) suet (or veg suet, if preferred)
4 tsp (20 ml) bread crumbs
1 C (250 ml / 140 g) flour
Brandy Sauce (Yields 550 ml)
1 C (250 ml) cream
1 tsp (5 ml) butter
1 Tbsp (15 ml) cornflour
4 Tbsp (15 ml) sugar
4 tsp (20 ml) brandy (or be naughty and add more)
½ C (125 ml) orange juice
zest of 1 orange
½ C (100 g) sugar
1 vanilla pod, split
1 cinnamon stick
1 ½ C fresh cherries, pitted
*Prepare the fruit 5 days before you plan to bake.
Soak the currents, sultanas, raisins, apple, mixed peel, ginger, orange segments, prunes and the lemon and orange zest with all the alcohol for 5 days. Turn the fruit once a day so that the alcohol can soak evenly through the fruit.
Place the fruit in the bowl of a mixer. Add the rest of the ingredients and mix well.
Line a mould, (you can use a small mixing bowl but any mould that fits the mix will do). Fill the mould; cover with silicon paper and then with tin foil. Place the mould in a saucepan filled with water to halfway up the mould. Steam the pudding in the oven for 3 1/2-4 hours, topping up the water regularly during the cooking time.
Boil 50 ml milk, cream and butter together. Add the remaining milk to the cornflour and mix until the smooth. Slowly add to the hot cream mixture over a medium heat, stirring until the mix thickens. Add the sugar and the brandy and stir until the sugar is completely dissolved. Remove from the heat and cover with plastic wrap to stop a skin from forming while the sauce cools.
Place ½ C (125 ml) brandy in a small saucepan over medium heat together with the orange juice, orange zest, sugar, vanilla pod and cinnamon stick, stir until sugar has dissolved. When the sugar has dissolved, add the cherries and cook for 3 minutes. Remove from the heat and add the remaining brandy. Allow to cool. Place in a air tight container or jar and use when needed.
If you would like to serve hot, place the pudding in a steam bath for an hour prior to serving. Once heated through, remove the silicone paper and foil from the steamed pudding. Place a serving dish over the pudding and invert to release the cake onto the plate. Serve topped with drunken cherries and a generous splash of brandy sauce.