Christmas Pudding With Brandy Sauce Recipes

BRANDY SAUCE (FOR CHRISTMAS PUDDING AND OTHER SWEETS)

Steps:

• Whisk the egg yolks, cream and sugar in a pot over low heat. Do not stop whisking and keep the heat low so that the custard doesn't curdle. Don't worry if it does, there's an easy fix.
• Continue whisking until the mixture thickens and becomes a sauce. (If you want to serve this to young children, remove some and add a drop of vanilla.) Add the brandy to your liking, from two teaspoonfuls to two tablespoonfuls (or more), but be careful not to add too much brandy or the sauce will become too runny. I used two tablespoonfuls.
• Whisk well so that the sauce is completely smooth. Pour into a serving jug to pour over the Christmas pudding before it's cut into pieces, which makes for a beautiful presentation. However, it may be more practical to cut slices and place in bowls, then pour the sauce over the top. I'd recommend this if you won't be finishing the entire pudding in one go.

CHRISTMAS BRANDY SAUCE

Steps:

• Serve the sauce poured over the top of individual slices of pudding.
• Enjoy.

DELIA'S CLASSIC CHRISTMAS PUDDING WITH BRANDY SAUCE

Steps:

• Begin the day before you want to steam the pudding. Take your largest, roomiest mixing bowl and start by putting in the suet, breadcrumbs, spices and sugar. Mix these ingredients very thoroughly together, then gradually mix in all the dried fruit, mixed peel and nuts followed by the apple and the grated orange and lemon zests. Don't forget to tick everything off so as not to leave anything out. Now in a smaller basin measure out the rum, barley wine and stout, then add the eggs and beat these thoroughly together. Next pour this over all the other ingredients, and begin to mix very thoroughly. It's now traditional to gather all the family round, especially the children, and invite everyone to have a really good stir and make a wish! The mixture should have a fairly sloppy consistency - that is, it should fall instantly from the spoon when this is tapped on the side of the bowl. If you think it needs a bit more liquid add a spot more stout. Cover the bowl and leave overnight. Next day stir in the sifted flour quite thoroughly, pack the mixture into the lightly greased basin, cover it with a double sheet of silicone paper (baking parchment) and a sheet of foil and tie it securely with string (you really need to borrow someone's finger for this!). It's also a good idea to tie a piece of string across the top to make a handle. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep a regular eye on the water underneath and top it up with boiling water from the kettle from time to time. When the pudding is steamed let it get quite cold, then remove the steam papers and foil and replace them with some fresh ones, again making a string handle for easier manoeuvring. Now your Christmas pudding is all ready for Christmas Day. Keep it in a cool place away from the light. Under the bed in an unheated bedroom is an ideal place. To cook: Fill a saucepan quite full with boiling water, put it on the heat and, when it comes back to the boil, place a steamer on top of the pan and turn it down to a gentle simmer. Put the Christmas pudding in the steamer, cover and leave to steam away for 2¼ hours. You'll need to check the water from time to time and maybe top it up a bit. While the pudding is steaming, make the brandy sauce. Place butter in a medium saucepan with the flour, pour in the milk then, using a balloon whisk, whisk everything vigorously together over a medium heat. As soon as it comes to simmering point and has thickened, turn the heat right down to its lowest setting, stir in the sugar and let the sauce cook for 10 minutes. After that add the brandy and the cream. Pour the hot sauce into a jug, then cover the surface with clingfilm and keep warm until required. To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife all round the pudding, then turn it out on to a warmed plate. Place a suitably sized sprig of holly on top. Now warm a ladleful of brandy over direct heat, and as soon as the brandy is hot ask someone to set light to it. Place the ladle, now gently flaming, on top of the pudding - but don't pour it over until you reach the table. When you do, pour it slowly over the pudding, sides and all, and watch it flame to the cheers of the assembled company! When both flames and cheers have died down, serve the pudding with brandy or rum sauce, or rum or brandy butter. If you want to make individual Christmas puddings for gifts, this quantity makes three 6 oz (175 g) small metal pudding basins. Steam them for 3 hours, then re-steam for 1 hour. They look pretty wrapped in silicone paper and muslin and tied with attractive bows and tags. To make this recipe gluten-free: Replace the suet with other gluten-free or gluten-free vegetarian suet. Use gluten-free white flour and breadcrumbs made from gluten-free bread, and replace the stout and barley wine with the same amount of sherry. If you are using gluten-free flour, you will need add a pinch of baking powder to the gluten-free white flour.

CHRISTMAS PUDDING WITH BRANDY SAUCE

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.

DOWNTON ABBEY CHRISTMAS PUDDING WITH BRANDY BUTTER HARD SAUCE

Steps:

• 1) Place all dry ingredients, dried fruit, almonds, apple and citrus zest in a large bowl and stir well. Combine eggs, Guinness and 2 TB brandy in a separate bowl and whisk together. Pour into the mixing bowl and fold in until well combined - it should now have a dropping consistency, but add a little more stout if necessary. Cover and leave overnight to allow the flavours to mingle and the mixture to thicken. 2) Next day, butter a 2 pint pudding basin. Use the basin to trace and cut out two circles of parchment - one the size of the bottom and one the size of the top. Line the bottom with the small circle of paper. Fill the basin with the mixture to about ½ inch from the top and pat down with a wooden spoon. Cover the pudding with the larger circle of parchment, so it is sitting on the mixture. Lay a sheet of foil over the top, doming it slightly to allow the pudding to swell. Tie a piece of string around the bowl, under the rim, to secure the foil in place. 3) Place a pastry cutter or muffin ring in the base of a large pan, and set the pudding on the ring in the bottom of the pan (this ensures the bowl does not crack). Add boiling water to come halfway up the side of the bowl. Cover the pan with a lid and simmer steadily for 8 hours, adding more boiling water from time to time, as needed. 4) carefully remove the bowl from the pan and cool. 5) When the pudding is cold, wrap in foil and store in a cool, dark place. 6) Before serving, steam the pudding once again for 2 hours. Turn out on to dish and stick a sprig of holly in the centre. Warm brandy, light, and pour it over the pudding. 7) For the hard sauce, Place the butter in a mixing bowl and beat until pale and smooth. Add the 10X sugar and beat. Add the brandy gradually, to taste, and stir well.cover and store in the fridge until needed. Serve very cold, with the Christmas pudding.