Christmas Pudding with Brandy Sauce

Name: Christmas Pudding with Brandy Sauce
Prep time: 45 min
Cook time: 2 h 15 min
Total time: 3 h
Yield: 10 servings (1-1/4 cups sauce).
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

We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious.—Taste of Home Test Kitchen

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
1 tablespoon brandy

Directions

In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
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.
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.
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.
In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.

Editor's Note: This pudding can be baked in a water bath at 325° for the same amount of time.

Nutrition Facts

1 each: 515 calories, 17g fat (9g saturated fat), 102mg cholesterol, 424mg sodium, 82g carbohydrate (62g sugars, 4g fiber), 5g protein.

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LMHoward

Dec 3, 2012

CiCiB -- The serving in the photo might be a triangle wedge of the loaf.
CiCiB

Dec 3, 2012

This isn't a review, it is a question. The recipe says to bake in an 8x4 inch loaf pan yet the photo shows a pie shaped wedge. can it be made in a round cake pan or pie plate?