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Paul A. Young’s Christmas pudding caramel

Name: Paul A. Young’s Christmas pudding caramel
Prep time: 15 min
Total time: 15 min
Yield: Makes 4 x 250ml jars
Cuisine: British recipes
Ingredients: 250g salted butter, cubed; 1 tsp sea salt, crushed, we like Maldon; 1 tsp ground nutmeg; ½ tsp ground ginger; 250g unrefined muscovado sugar; 150g christmas pudding, crumbled; Finely grated zest 1 orange; 250ml double cream; 50ml rum, brandy or whisky; 100g good quality dark chocolate, at least 65% cocoa solids, roughly chopped; You’ll also need:; You will also need 4 x 250ml sterilised jars (https://www.deliciousmagazine.co.uk/videos/how-to-sterilise-jars/see how here)

By: Paul A Young

Published: 25 Nov 16
Updated: 12 Mar 25

Paul A. Young’s Christmas pudding caramel

There are few things more tempting than chocolate caramel sauce. Add Christmas pudding flavours and you have a festive stunner.

This recipe, created by Paul A Young is simple to make and a great way to use up leftover Christmas pudding.

Medium
December 2016

Test kitchen approved

Makes 4 x 250ml jars
Ready in 15 minutes

There are few things more tempting than chocolate caramel sauce. Add Christmas pudding flavours and you have a festive stunner.

This recipe, created by Paul A Young is simple to make and a great way to use up leftover Christmas pudding.

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Ingredients

250g salted butter, cubed
1 tsp sea salt, crushed, we like Maldon
1 tsp ground nutmeg
½ tsp ground ginger
250g unrefined muscovado sugar
150g christmas pudding, crumbled
Finely grated zest 1 orange
250ml double cream
50ml rum, brandy or whisky
100g good quality dark chocolate, at least 65% cocoa solids, roughly chopped

You’ll also need:

You will also need 4 x 250ml sterilised jars (see how here)

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Method

Put the butter salt and spices into a medium saucepan over a gentle heat until the butter has melted. Mix together with a wooden spoon until well combined. Add the sugar and mix in well, then bring to a gentle simmer.
Stir in the Christmas pudding, and orange zest then gently simmer for 2 minutes. Remove from the heat, add the cream and mix well, then add the alcohol and chocolate and mix until melted. Either serve warm, straightaway, or pour into sterilised jars, seal and keep in the fridge for up to 1 month.

Recipe from December 2016 Issue

delicious. tips

Paul’s tips: Add extra dried fruits, nuts and glace cherries for more decadence. Store-bought pudding works very well, but if you don’t like Christmas pudding, try stollen instead.