I was on twitter chatting to Fran of @DelmarvaDrives and she was telling me that her hubby made a Christmas pudding I got so excited as its a typical British Christmas dessert. I asked them for a snap and the recipe for Chow and Chatter so here it is......
Ron’s Christmas Pudding
- 1 lb dark brown sugar
- 1 lb candied fruit (fruit cake mix)
- 1 lb raisins
- ½ lb Chopped nuts
- 1 lb bread crumbs
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp baking powder
- 1 tsp salt
- 3 eggs (beaten)
- ¼ lb butter (one stick, just barely melted)
- 1 bottle stout
- ½ cup brandy or rum
Mix together the candied fruit, raisins, nuts, butter, and brown sugar. Whisk together the bread
crumbs, spices, baking powder, and salt. Mix together the eggs, and stout. Blend the dry
ingredients into the fruit mixture. Blend the liquid into the mixture. Turn the mixture into a
greased pudding basin or bowl. Tightly cover the bowl with waxed paper and aluminum foil.
Steam for 8 hours, ensuring no water gets into the covered bowl. Remove from heat, and turn
out to cool. Serve when still quite warm.
To serve, pour brandy/rum over warm pudding, turn out the lights, and ignite. Warning: The
alcohol may still be burning after the flames are no longer visible, so BE CAREFUL! Serve
warm with Rum Sauce.
May be prepared ahead of time by steaming 6 hours, turning out to cool, wrapping tightly in
waxed paper and plastic bag, and refrigerating. Finish by returning to basin/bowl, steaming 2
hours, then turning out, cooling, and serving as above.
Rum Sauce for Christmas Pudding
- ¼ lb (one stick) unsalted butter
- 1½ cup powdered sugar
- ½ cup cream
- ½ cup rum
- 1 tsp vanilla
In a sauce pan, melt the butter. Over medium-low heat, gradually whisk in the sugar, then the
cream, then the vanilla, then the rum. Bring just barely to bubbling, immediately remove heat,
and spoon over servings of pudding.