Name: Christmas Pudding with Brandy Sauce
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 2-1/2 cups soft bread crumbs -; 1-1/2 cups raisins -; 2/3 cup chopped dates -; 1 medium apple, shredded -; 1 large carrot, shredded -; 1/2 cup brandy -; 1/3 cup dried currants -; 1/3 cup maraschino cherries -; 1/4 cup chopped almonds -; 1/4 cup red candied cherries -; 1/4 cup green candied cherries -; 2 tablespoons chopped candied citron -; 1/3 cup butter, softened -; 2/3 cup packed brown sugar -; 2 eggs -; 1/2 cup all-purpose flour -; 1 teaspoon baking soda -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon salt -; 1/8 teaspoon ground cloves -; 1/8 teaspoon ground nutmeg -; 1/4 cup orange juice -; 1/4 cup maraschino cherry juice -; Sauce: -; 1/2 cup packed brown sugar -; 1/4 cup butter, cubed -; 1 egg yolk -; 1/4 cup half-and-half cream -; 1/8 teaspoon salt -; 1/4 cup heavy whipping cream -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Christmas Pudding with Brandy Sauce

1. 2-1/2 cups soft bread crumbs -

2. 1-1/2 cups raisins -

3. 2/3 cup chopped dates -

4. 1 medium apple, shredded -

5. 1 large carrot, shredded -

6. 1/2 cup brandy -

7. 1/3 cup dried currants -

8. 1/3 cup maraschino cherries -

9. 1/4 cup chopped almonds -

10. 1/4 cup red candied cherries -

11. 1/4 cup green candied cherries -

12. 2 tablespoons chopped candied citron -

13. 1/3 cup butter, softened -

14. 2/3 cup packed brown sugar -

15. 2 eggs -

16. 1/2 cup all-purpose flour -

17. 1 teaspoon baking soda -

18. 1/2 teaspoon ground cinnamon -

19. 1/4 teaspoon salt -

20. 1/8 teaspoon ground cloves -

21. 1/8 teaspoon ground nutmeg -

22. 1/4 cup orange juice -

23. 1/4 cup maraschino cherry juice -

24. Sauce: -

25. 1/2 cup packed brown sugar -

26. 1/4 cup butter, cubed -

27. 1 egg yolk -

28. 1/4 cup half-and-half cream -

29. 1/8 teaspoon salt -

30. 1/4 cup heavy whipping cream -

31. 1 tablespoon brandy -

How to cook deliciously - Christmas Pudding with Brandy Sauce

1. Stage

In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.