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Recipe Summary

prep:
25 mins
cool:
15 mins
cook:
1 hr 15 mins
stand:
15 mins
Servings:
10
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Brandied English Christmas Pudding

Ingredients

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Directions

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  • In a large mixing bowl, combine prunes, currants, apricots, cherries, orange peel, cinnamon,ginger, nutmeg, and salt. Pour the 1/3 cup brandy over all. Stir to just combine the ingredients. Let stand for 15 to 20 minutes or until the brandy is absorbed.

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  • In a medium bowl, stir together the bread crumbs, brown sugar, flour, and baking powder. Add to fruit mixture; stir to combine.

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  • In the same bowl, combine the eggs, melted butter, milk, vanilla, and almond extract. Stir into fruit mixture, along with the almonds. Grease and flour a 6- or 7-cup tower mold with lid (or use foil for lid).

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  • Spoon pudding into prepared mold. Smooth top. Adjust cover or press foil tightly against rim of mold. Place mold on a rack in a deep kettle. Add boiling water to a depth of 1 to 2 inches. Cover the kettle. Steam pudding over low heat, adding more water, if necessary, for about 1-1/4 hours or until a wooden skewer inserted near the center comes out clean. Cool for 15 minutes; unmold. Serve pudding warm.

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  • To serve, if you like, heat the 1/4 cup brandy in a small heavy saucepan over low heat until just warm. Ignite with a match and carefully pour over warm pudding on a heatproof plate. Serve with Brandy Butter. Makes 10 servings.

Tips

Prepare pudding as directed; cool and unmold. Wrap in plastic wrap and store in the refrigerator for up to a week. Before serving, re-steam in the same covered mold for about 30 minutes or until the dessert is heated through. (Or warm the pudding on a microwave-safe plate in a microwave oven on 50 percent power (medium) for 5 to 6 minutes.)


Brandy Butter

Ingredients

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Directions

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  • In small mixing bowl, beat butter with electric mixer for 30 seconds. Add powdered sugar; beat on low speed until combined. Beat in brandy or orange juice until fluffy. Cover; chill, if you like, but bring to room temperature to serve. Makes 1-1/3 cups.

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