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Christmas Pudding with Homemade Brandy Butter

Prep

20 min

Bake

More than 1 hour

Serves

8

Difficulty

Medium

About

Christmas pudding is a festive classic and is very easy to create at home. It's always great to make days before the big day to get a moist and flavoursome result.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews

For the pudding

Step 1

Place a saucepan over low heat.

Step 2

Add the black raisins, golden raisins, prunes and mavrodaphni.

Step 3

Heat for 3-4 minutes, until the fruit soften and set aside to cool.

Step 4

Place a large pot filled with water over medium heat and bring to a boil.

Step 5

You will need a 20 cm round steamed pudding mold that can hold 1.7 litres. Generously grease both mold and lid with butter.

Step 6

In a large bowl, add all of the ingredients apart from the vodka and stir with a wooden spoon.

Step 7

Add the fruit mixture and stir just to distribute them.

Step 8

Transfer mixture to prepared pudding mold and press down on it to spread evenly. Cover with lid.

Step 9

Transfer to pot with boiling water, making sure that the pudding mold is always submerged in the water up to the middle. You have to check on it often to make sure the water doesn't evaporate and fall beneath this point. If it does, simply add more water so that it is submerged again up to the middle.

Step 10

Lower heat and simmer covered with lid for 4 hours.

Step 11

When ready, carefully remove the pudding mold from the pot and set aside at room temperature.

Step 12

You can prepare the pudding days ahead, covered, and leave it at room temperature until you want to serve it. Before serving you need to boil it in the same way for another 3 hours.

Step 13

When ready, carefully remove it from the pot, remove the lid and turn out on to a serving platter.

For the brandy butter

Step 1

Beat the butter, sugar and vanilla together until pale, then whisk in the brandy, 1 tbsp at a time, until you are pleased with the taste.

Step 2

Scrape into a serving bowl and chill for 1 hr or for up to 3 days, before serving. Freeze for up to a month.

Ingredients – 16 items

Serving

1

For the pudding

Raisins

Raisins

Black

150 g
Raisins

Raisins

Golden

150 g

Prunes, roughly chopped

150 g
Flour

All purpose flour

100 g
Breadcrumbs

Breadcrumbs

150 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Cane Sugar

150 g
Cinnamon

Cinnamon powder

1 tsp
Cloves

Cloves

Ground

1/4 tsp
Baking-powder

Baking powder

1 tsp
Lemon-zest

Zest of one lemon

Eggs

Large eggs

4
Apples

Bramley apples

1

Honey

2 tbsp
White alcohol

Vodka

To flambe

120 g

For the brandy butter

Butter

Salted butter

Softened

200 g
Fairtrade Cane Icing Sugar

Icing sugar

175 g
Vanilla

Vanilla paste

1 tsp

Brandy

5 7 tbsp

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Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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