Best Truly British Brandy Butter For Festive Figgy And Plum Pudding Recipes

Christmas Plum Pudding image

Provided by cookcathy

Categories Dessert

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 15

3/4 cup raisins
3/4 cup golden raisin
3/4 cup currants
1/2 cup candied orange peel
1/2 cup almonds, unsalted, chopped
1 cup apple, shredded
1 cup beef suet, chopped
1/2 cup flour
2/3 cup brown sugar
1 1/4 cups fresh breadcrumbs
1/2 teaspoon allspice
1/4 teaspoon salt
3 eggs
2 tablespoons brandy, plus extra
1 tablespoon lemon juice

Steps:

Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
Beat eggs and add to flour mixture.
Stir brandy and lemon juice into fruit mixture.
Stir fruit into batter.
Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!

Nutrition Facts : Calories 312.2, Fat 17.1, SaturatedFat 8, Cholesterol 49.3, Sodium 132.8, Carbohydrate 35.9, Fiber 2.2, Sugar 23.1, Protein 4.6

Moist Plum Pudding image

Provided by H A Sallehs

Categories Dessert

Time 7h25m

Yield 1 Large (2 litre), 12-16 serving(s)

Number Of Ingredients 18

250 g sultanas
250 g dark raisins
150 g dates (pitted & chopped coarsely)
100 g prunes (pitted & chopped coarsely)
100 g mixed peel (candied peels or freshly peeled from the real fruit)
100 g glace cherries
2 oranges (use both juices and rind)
1 lemon (use both juice and rind)
200 g breadcrumbs (ground from normal white bread slices)
100 g flour (sifted)
180 g brown sugar
70 g sliced almonds or 70 g cubed almonds
2 -3 teaspoons mixed spice (depends on how aromatic you want it)
225 g soft salted butter (soft enough to be stirred in with the other ingredients)
4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
1 cup Coke (you can use any dark carbonated drink)
1 apple (grated or chopped)
1 carrot (grated or chopped)

Steps:

Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
Boil a pot (if possible with a lid) of water that could fit the mould/basin.
Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
Add in the Mixed fruits and mix well again.
Add in the Wet ingredients and mix well again.
Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
Cover the mould/basin snugly & secure it with a string.
Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
Once cooked, leave it to cool slightly before unwrapping and un-moulding.
Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
All the best!