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Gourmet Make-Ahead Liquor Pudding

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For many of us, the festive period isn’t complete until we’ve indulged ourselves with a delicious Christmas pudding. This Christmas pudding with brandy butter will ensure that you and your guests will be full of Christmas cheer.

This recipe requires a week to prepare. Read carefully before starting!

Prep Time 6 hours and 30 minutes

Serves: 8

Difficulty Level: High

Gourmet Make-Ahead Liquor Pudding

Ingredients for Brandy Butter:

Brandy - to taste

Unsalted butter - 3 and 1/2 oz. (softened)

Icing sugar - 8 oz.

Ingredients for Christmas Pudding:

Self-Rising flour - 4 oz. (sifted)

Breadcrumbs - 4 oz.

Butter - 4 oz.

Light brown sugar - 9 oz.

Nutmeg - 1/4 tsp.

Cinnamon - 1/4 tsp.

Blanched almonds - 2 oz. (chopped)

Dates - 3 oz. (seeded and chopped)

Raisins - 6 oz.

Currants - 6 oz.

Apple - 1 (peeled and grated)

Orange - 1 (juiced and zested)

Lemon - 1 (juiced and zested)

Eggs - 3

Rum - 2.5 fl. oz.

Brandy - 2.5 fl. oz.

Guinness - 2.5 fl. oz.

Golden syrup - 3.5 oz.

Method of preparing the Brandy Butter:

Whisk the butter until light and creamy.
Add the icing sugar and beat again. Whisk in the brandy and chill until needed.

Method of preparing the Christmas Pudding:

Combine the flour, breadcrumbs, butter, almonds, sugar and spices.
Add the dates, raisins, currants, apple, orange juice, lemon juice, zests and 1 tbsp syrup.
Whisk the eggs together and add to the pudding mixture alongside the brandy, Guinness, and golden syrup. Stir to combine.
Leave the mixture in the fridge for a week. Taste the mixture occasionally and add more spices or alcohol to taste.
Butter and flour a small oven-proof pudding bowl. Fill it ¾ of the way up with the mixture. Place a circle of parchment paper on top of the mixture, cover with tin foil, and seal tightly.
Place in a steamer and steam the pudding for 4 hours. Let cool, and store tightly wrapped in the fridge.
Serve the reheated Christmas pudding with a good dollop of brandy butter or some cream.

Chef's Tip:

If you don’t have a steamer, you can use a large saucepan with a saucer in the bottom (to protect your pudding from the heat). The water should be simmering, not boiling. To reheat the pudding, return to steamer or saucepan and steam for an additional 2 hours.

Source: Great British Chefs

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