Christmas pudding with brandy butter

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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.

First published in 2015




Christmas pudding

Brandy butter

To plate


  • Steamer
  • Parchment paper
  • 3lb pudding mould


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
Whisk the eggs together and add to the pudding mixture with the rum, brandy, Guinness and golden syrup. Stir thoroughly to combine
  • 3 eggs
  • 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
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!
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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