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
Christmas Pudding with Brandy Sauce Recipe photo by Taste of Home
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.
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Chef Thomas
Dec 4, 2012
No comment left
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?
Reviews
No comment left
CiCiB -- The serving in the photo might be a triangle wedge of the loaf.
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?