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Christmas pudding with brandy cream

Name: Christmas pudding with brandy cream
Prep time: 25 min
Cook time: 3 h 10 min
Total time: 3 h 35 min
Yield: 2 puddings serve 16-24 in total
Cuisine: British recipes
Ingredients: 100g raisins; 100g sultanas; 100g dried cranberries; 100g currants; 100g stoned dates, halved; 100g candied peel, chopped; 100ml Irish whiskey, plus extra for serving; 100g ground almonds; 2 cooking apples, unpeeled and grated; Finely grated zest and juice of 1 lemon; 6 tbsp golden syrup; 10 blanched almonds; 200g butter, chilled and grated; 180g soft dark brown sugar; 4 large free-range eggs, beaten; 230g gluten-free flour or 250g self-raising flour, sifted; ½ tsp ground cinnamon; For the brandy cream; 100ml double cream; 1-2 tbsp icing sugar, sifted; 2 tbsp brandy (or another liqueur such as rum or Cointreau)

By: Rachel Allen

Published: 30 Nov 08
Updated: 18 Mar 24

Rachel Allen’s fruit-packed, whiskey-laced Christmas pudding is the real deal – especially drizzled with her irresistible brandy cream.

Or, this traditional Christmas pudding recipe can be made into 12 individual puddings.

Easy
December 2008

Test kitchen approved

2 puddings serve 16-24 in total
Hands-on time 25 minutes, cooking time 3 hours 10 minutes, plus soaking, cooling and reheating

Rachel Allen’s fruit-packed, whiskey-laced Christmas pudding is the real deal – especially drizzled with her irresistible brandy cream.

Or, this traditional Christmas pudding recipe can be made into 12 individual puddings.

Nutrition: per serving

Calories: 427kcals
Fat: 20g (10.5g saturated)
Protein: 4.4g
Carbohydrates: 54.6g (44.3g sugar)
Salt: 0.4g

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Ingredients

100g raisins
100g sultanas
100g dried cranberries
100g currants
100g stoned dates, halved
100g candied peel, chopped
100ml Irish whiskey, plus extra for serving
100g ground almonds
2 cooking apples, unpeeled and grated
Finely grated zest and juice of 1 lemon
6 tbsp golden syrup
10 blanched almonds
200g butter, chilled and grated
180g soft dark brown sugar
4 large free-range eggs, beaten
230g gluten-free flour or 250g self-raising flour, sifted
½ tsp ground cinnamon

For the brandy cream

100ml double cream
1-2 tbsp icing sugar, sifted
2 tbsp brandy (or another liqueur such as rum or Cointreau)

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Method

Put the dried fruit, dates, candied peel and whiskey in a pan and simmer for 3 minutes. Remove from the heat, cover and leave to soak for at least 1 hour.
Mix the ground almonds, apples and lemon zest and juice in a bowl. Divide the golden syrup and almonds between 2 x 1-litre pudding basins.
Mix the butter, sugar and eggs in a bowl until combined. Mix in the flour and cinnamon, then stir in the soaked fruit and almond and apple mixture.

Spoon into the pudding basins. Gently bang the bowls on the work surface to release any air bubbles. Cut 2 rounds of baking paper to fit over the top, then cut 2 more rounds wider than the rim of the basin. Fold a crease into the paper and place over the basin and tie with a long piece of string under the lip of the bowl and over the top again. Tie at the other side to make a handle.
Place upturned saucers in 2 large pans, place the basins on top and pour hot water around to come to three-quarters of the way up the sides of the puddings. Cover and steam for 3 hours, keeping the water topped up. Insert a skewer into the centre, it’s ready if it comes out clean.
Remove from the pans and cool. Remove the top paper lid and cover with a new one. Store in a cool place for up to 6 weeks. Reheat by steaming for 1 hour in the same way, then turn out, pour over hot whiskey and ignite.
For the brandy cream, whip the cream until just stiff and fold in the sifted icing sugar and brandy. Serve alongside the Christmas pudding.