Fruity Christmas Pudding with Brandy Sauce2015-01-21
- Cuisine: Christmas
- Course: Pudding
- Skill Level: Intermediate
- Servings : 6
- Prep Time : 40m
- Cook Time : 4:40 h
- Ready In : 5:20 h
Lighter than the traditional pudding, this is packed with fruit, soaked in sherry and orange juice so it’s extra juicy. Served with a light brandy sauce, this Christmas pudding won’t leave you feeling uncomfortably full.
- FOR THE CHRISTMAS PUDDING
- 85g currants
- 85g raisins
- 85g sultanas
- 85g dried stoned dates, chopped
- 85g dried apricots, chopped
- 75g dried cranberries
- grated zest and juice of 1 large orange
- 3 tbsp sherry or brandy
- 115g butter, softened
- 115g dark brown sugar
- 2 eggs, beaten
- 1 apple, peeled and diced
- 1 large carrot, finely grated
- 30g flaked almonds, toasted
- 55g self-raising flour
- 2 tsp ground mixed spice
- 100g fresh white breadcrumbs
- FOR THE BRANDY SAUCE
- 6 tbsp cornflour
- 900 ml skimmed milk
- 3 tbsp caster sugar, or to taste
- 3 tbsp brandy
Place all the dried fruit in a bowl. Add the orange zest and juice and sherry or brandy, and set aside to soak. Grease a 1.4 litre pudding basin and place a small disc of greaseproof paper on the bottom.
Beat together the butter and sugar until light and fluffy, then gradually beat in the eggs. Add the apple, carrot, almonds and soaked fruits, and mix together. Sift in the our and mixed spice, and add the breadcrumbs.
Spoon the mixture into the pudding basin and smooth the top. Lay a doubled sheet of greaseproof paper and then a doubled sheet of foil on top, and fold together to make a pleat in the centre. Smooth the paper and foil down round the basin and tie securely with string under the edge.
Steam for 3 hours, topping up with more boiling water when necessary. Remove the basin from the steamer and take off the foil and greaseproof lid. Cover loosely with a tea-towel and leave to cool.
When the pudding is completely cold, cover with doubled sheets of fresh greaseproof paper and foil. Keep in a cool, dark place for up to 2 months. On the day of serving, steam for a further 1 1⁄2 hours. To make the sauce, blend the corn our with 6 tbsp of the cold milk. Heat the remaining milk until almost boiling, then pour onto the corn our mixture, stirring.
Return to the pan and stir over a moderate heat until thickened. Simmer for a further 1–2 minutes, still stirring. Add the sugar and brandy, then taste for sweetness, adding a little more sugar if liked.
Turn out the pudding onto a serving plate. Pour the hot brandy sauce into a sauceboat or jug and serve with the pudding.