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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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1 Chinese Cabbage
6 cloves garlic crushed
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2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

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Ingredients

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200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
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50g Tate and Lyle Granulated Sugar
25ml Water

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180g Softened Butter
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2 Tbsp Strawberry Puree

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
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Method.

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