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Christmas Pudding with Brandy Sauce

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Total Time
Prep: 45 min. + chilling Cook: 2-1/4 hours

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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

Christmas Pudding with Brandy Sauce

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Prep Time 45 min
Cook Time 2 hours 15 min
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
  • 1 tablespoon brandy
Text Ingredients

Directions

  1. In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
  2. 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.
  3. 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.
  4. 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.
  5. In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.

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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