Plum Pudding with Brandy Butter is a warming recipe that is normally associated with Christmas. However with the ingredients, it is ideal for any part of the year. Serve as a dessert/pudding for a brilliant dish to conclude a meal. The pudding is amazing but when topped with the brandy butter, wow, another level.
Plum pudding, a quintessentially British dessert, holds a cherished place in the hearts of many. It’s especially popular during festive seasons like Christmas. Its rich history and indulgent flavours make it a true delight for the senses, particularly when paired with brandy butter.
At the heart of plum pudding lies a blend of dried fruits, spices, suet and breadcrumbs. They are all mixed together meticulously mixed and aged to perfection. This combination of ingredients creates a dense, moist pudding bursting with the essence of Christmas. Preparing, cooking and eating Plum Pudding with Brandy Sauce is all part of Christmas.
The process of making plum pudding is steeped in tradition, often involving weeks or even months of preparation. Families come together to mix the ingredients, each adding their own secret touches and blessings to the mix. Once assembled, the pudding is steamed for hours, allowing the flavours to meld and deepen. The result is a pudding that is both tender and richly flavoured.
But what truly elevates plum pudding to celestial heights is the addition of brandy butter. Made from a luxurious combination of butter, sugar, and brandy, this velvety sauce adds a decadent touch to every bite of pudding. Its rich, buttery flavour melts into the warm depths of the pudding, imparting a subtle sweetness and a hint of warmth that lingers on the palate.
Serving plum pudding with brandy butter is a time-honoured tradition, one that brings families together in celebration and indulgence. As slices of pudding are passed around the table, topped with generous dollops of brandy butter, eyeballs get bigger and taste buds start tingling.
In today’s fast-paced world, plum pudding with brandy butter serves as a reminder of simpler times and cherished traditions. It’s a taste of nostalgia, a glimpse into the past, and a celebration of the enduring joys of family, food, and fellowship.
So, as the holiday season approaches, why not revive this timeless tradition and treat yourself to the decadent delight of plum pudding with brandy butter? It’s a taste of Christmas past, present, and future – a true British classic that never fails to delight the senses and warm the soul.
Plum Pudding with Brandy Butter
Plum Pudding with Brandy Butter in not just for Christmas. The depth of flavour is amazing.
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Add to CollectionServings: 12 people
Calories: 984kcal
Ingredients
- 8 oz dates chopped
- 8 oz dried figs chopped
- 8 oz dried Apricots chopped
- 8 oz walnuts chopped
- 1 lb raisins
- 4 oz cherries
- 1 cup all-purpose flour sifted
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp nutmeg grated
- 4 large eggs free range
- 1 cup brown sugar packed
- 1/2 lb suet lard, or vegetable shortening
- 2 1/2 cups bread crumbs
- 1/2 cup cognac brandy
- 1/2 cup corn syrup golden syrup
Instructions
- Combine the fruits, walnuts, and citron in a large mixing bowl.8 oz dates, 8 oz dried figs, 8 oz dried Apricots, 8 oz walnuts, 1 lb raisins, 4 oz cherries
- Mix the flour, salt, and spices together in a separate bowl and set aside.1 cup all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground allspice, 1/2 tsp nutmeg
- In another bowl beat the eggs and brown sugar together until light and fluffy. Mix in the suet, bread crumbs, Cognac, and corn syrup.4 large eggs, 1 cup brown sugar, 1/2 lb suet, 2 1/2 cups bread crumbs, 1/2 cup cognac, 1/2 cup corn syrup
- Stir in the flour mixture until well blended, pour over the fruit and nut mixture and stir until well blended.
- Butter the inside of a 10-cup (2.5 L) mold or coffee can and dust with granulated sugar.
- Spoon the batter into the prepared mold, cover with foil and tie with a string.
- Place the mold in the slow cooker and add water to the slow cooker to come halfway up the side of the mold.
- Cook covered on high heat for 6 to 7 hours.
- A wooden skewer inserted into the center will come out clean when done.
- Cool in the mold for 30 minutes before removing.
- Serve warm or at room temperature with brandy butter (recipe also on our site)
Notes
A traditional British pudding that has been kidnapped over the years by others!!
Nutrition
Calories: 984kcal | Carbohydrates: 152g | Protein: 16g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Cholesterol: 83mg | Sodium: 600mg | Potassium: 809mg | Fiber: 11g | Sugar: 84g
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