Christmas Pudding with Brandy Sauce

A lighter, fruity steamed pudding served with a smooth brandy sauce.

TIME BREAKDOWN
Prep: 30 min
Cook: 4 hr 10 min
Total: 4 hours 40 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 120g raisins
  • 120g sultanas
  • 60g currants
  • 1 carrot, finely grated
  • 1 apple, peeled and grated
  • Zest and juice of 1 orange
  • 100g vegetable suet
  • 100g dark soft brown sugar
  • 100g fresh white breadcrumbs
  • 75g self-raising flour
  • 1 tsp mixed spice
  • 2 eggs, beaten
  • 3 tbsp brandy
  • 500ml whole milk (for the brandy sauce)
  • 40g butter (for the brandy sauce)
  • 40g plain flour (for the brandy sauce)
  • 50g caster sugar (for the brandy sauce)
  • 3 tbsp brandy (for the brandy sauce)

Method

  1. Mix the dried fruit, carrot, apple, orange zest and juice, suet, sugar, breadcrumbs, flour and mixed spice in a large bowl.

  2. Stir in the eggs and brandy until well combined.

  3. Spoon into a greased 1 litre pudding basin, cover with pleated baking parchment and foil and tie with string.

  4. Steam above simmering water for 4 hours, topping up the water when needed. Steam for a further 1 hour on the day to reheat.

  5. For the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute.

  6. Gradually whisk in the milk and simmer for 5 minutes, stirring, until thickened.

  7. Stir in the sugar and brandy and serve poured over the hot pudding.