Fruit and nut Christmas pudding with brandy sauce
If you want to try making your own Christmas pud this year, this recipe will give you a traditional and truly delicious version
For the pudding
- 250g (8oz) each of raisins, currants and sultanas
- 100g (3½ oz) glacé cherries, halved
- 50g (1¾ oz) chopped mixed peel
- 100g (3½ oz) walnuts, chopped
- 250g (8oz) dark muscovado brown sugar
- 60g (2oz) plain flour
- 150g (5oz) breadcrumbs
- 250g (8oz) chopped suet
- 4 level tsp ground Christmas spice or mixed spice
- 2 medium eggs
- 200ml (7fl oz) cider
- Pinch of salt
- Pinch of bicarbonate of soda
- 2 x 1.25 litre (2 pint) pudding basins, buttered
- Holly sprigs, to decorate
- 3-4 tbsp brandy, to flame, or a few sparklers
For the sauce
- 300ml (½ pint) milk
- 2 level tbsp cornflour
- 284ml carton double-cream
- 60g (2oz) caster sugar
- 4-6 tbsp brandy
Never carry a pudding while it's alight!
- Place raisins, currants, sultanas, cherries, mixed peel, walnuts, brown sugar, flour, breadcrumbs, suet and spice into a large bowl and mix well.
- Lightly beat the eggs into the cider and add the salt and bicarbonate of soda. Stir cider mixture into the dry ingredients and mix well.
- Divide mixture between the pudding basins, pressing down so that it all fits. Cover with a double layer of baking parchment with a pleat in it and secure with string.
- Place the puddings in the top of a steamer or use two steamers and place one pudding in each. Steam the puddings for 4½ to 5 hours, ensuring that the steamers don't boil dry.
- Remove puddings from steamers and leave to cool. Cover with fresh baking parchment and store in the fridge for up to three months.
- Steaming is the best way to reheat the pudding, and helps the rich dark colour to develop. Steam the pudding for 1-2 hrs to reheat.
- To make the sauce, blend 4tbsp milk with the cornflour. Bring the remaining milk to the boil, then stir in the slaked cornflour and simmer to form a sauce.
- Stir in the double cream and caster sugar and simmer the sauce until the sugar has dissolved and it is the desired consistency. Stir in the brandy just before serving.
- To flame the pudding: Place the pudding on a warmed plate, add holly on top and put on the table. Heat brandy in a saucepan, pour around base of pudding and ignite with a long match or taper. Or put the pudding on a plate, stick sparklers on top and light them when pudding is on the table. Not suitable for freezing.
Nutritional information per portion
- Calories 260(kcal)
- Fat 21.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.