Christmas Pudding with Brandy Sauce Recipe

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Christmas Pudding with Brandy Sauce Recipe
Christmas Pudding with Brandy Sauce Recipe photo by Taste of Home
Publisher Photo

Christmas Pudding with Brandy Sauce Recipe

Read Reviews
4 2 1
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 2-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. + chilling Cook: 2-1/4 hours

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. Yield: 10 servings (1-1/4 cups sauce).
Editor's Note: This pudding can be baked in a water bath at 325° for the same amount of time.
Originally published as Christmas Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p11

Nutritional Facts

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

  • 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
  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. Yield: 10 servings (1-1/4 cups sauce).
Editor's Note: This pudding can be baked in a water bath at 325° for the same amount of time.
Originally published as Christmas Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p11

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LMHoward User ID: 2448308 178788
Reviewed Dec. 3, 2012

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

MY REVIEW
CiCiB User ID: 2258133 189410
Reviewed 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?"

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