Christmas wouldn’t be the same without the feeling of having totally over-indulged. This Christmas pudding with brandy butter recipe from Dominic Chapman will make sure you and your guests will be full of Christmas cheer - with Guinness, rum and brandy in the mix.
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To prepare the pudding mix, sift the flour into a bowl and combine with the breadcrumbs, suet, almonds, sugar and spices
115g of self-raising flour
110g of white breadcrumbs
110g of suet
50g of nibbed almonds
250g of soft brown sugar
1/2 tsp ground mixed spice
1/4 tsp nutmeg
1/4 tsp cinnamon
Remove the stones from the dates, chop the flesh and combine with the remaining fruits. Add to the flour mixture and mix well
90g of dates, stones removed
125g of raisins
125g of sultanas
125g of currants
25g of mixed peel
1 Bramley apple, peeled and grated
1 orange, juiced and zested
1 lemon, juiced and zested
Whisk the eggs together and add to the pudding mixture with the rum, brandy, Guinness and golden syrup. Stir thoroughly to combine
75ml of rum
75ml of brandy
75ml of Guinness
100g of golden syrup
Leave the mix in the fridge for 1 week to develop its flavour. During this time, taste the mixture occasionally - more spices or alcohol can be added if required
To cook the pudding, butter and flour a pudding basin, then fill it 3/4 of the way up the side with the mixture. Place a circle of parchment paper on top of the mixture, cover the basin with tin foil and seal tightly
Place in a steamer and steam the pudding for 4 hours. Once cooked, allow to cool and store tightly wrapped in the fridge or a cool place until required. To reheat the puddings, return to the steamer and steam for a further 2 hours
To prepare the brandy butter, add the butter to a large bowl and allow to soften. Once soft enough to beat, whisk the butter until light and creamy
100g of unsalted butter, softened
Add the icing sugar and beat again until all of the sugar is mixed in, then whisk in the brandy, tasting to achieve the right balance of sweetness and alcohol. Store the butter in the fridge until required
brandy to taste
225g of icing sugar
Serve the reheated Christmas pudding with a good dollop of brandy butter or some cream. If desired, turn down the lights, splash some more brandy over the hot pudding and set it alight!
200ml of double cream
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