Christmas Pudding With Brandy Sauce

  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.

bread crumbs, raisins, dates, apple, carrot, brandy, currants, maraschino cherries, almonds, red candied cherries, green candied cherries, candied citron, butter, brown sugar, eggs, allpurpose, baking soda, ground cinnamon, salt, ground cloves, ground nutmeg, orange juice, maraschino cherry juice, brown sugar, butter, egg yolk, cream, salt, heavy whipping cream, brandy

Taken from www.tasteofhome.com/recipes/christmas-pudding-with-brandy-sauce/ (may not work)

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