Christmas Pudding with Brandy Butter
Prep 30 minutes | Cook 6 hours | Serves 20
Ingredients
115g candied citron peel
250g mixed peel
75g flaked almonds
300ml port
115g unbleached plain flour
1 teaspoon salt
225g chilled unsalted butter
225g fresh breadcrumbs
3 free-range eggs
225g of currants
225g of seedless raisins
225g of sultanas
1 good pinch of ground ginger cinnamon
1 good pinch of mace
1 good pinch of grated nutmeg
Brandy Butter
175g icing sugar
175g softened unsalted butter
8 tablespoons brandy (or 6 tablespoons cumquat brandy)
Method
1. Chop citron peel, combine with mixed peel, dried fruit, almonds and port in a large non-reactive bowl. Cover with plastic wrap and leave at room temperature for 24 hours, stirring occasionally. Sift flour, spices and salt into a bowl, then grate in the butter coarsely. Stir in breadcrumbs and add fruit mixture. Whisk the eggs until light and frothy and stir through pudding mixture until well combined.
2. Dust a 30cm square of calico with flour, then spoon pudding mixture onto it. Gather cloth and tie securely with string at the top of the pudding. Steam the pudding in a large double steamer or boil in a large saucepan for 6 hours, replenishing the water every 30 minutes. Suspend the boiled pudding in a cool, airy place to mature before using. (Christmas puddings do mature with standing, but the main issues are having the right balance of flavours in the first place and ensuring a long cooking time.)
3. Make brandy butter on Christmas morning (if you make it the day before, wrap it well to avoid it becoming tainted in the fridge). Cream the icing sugar and butter until white and fluffy and sugar has dissolved. It takes time, so be patient. Beat in brandy, a tablespoonful at a time, tasting as you go. Cover with plastic wrap and refrigerate.
4. To serve, steam the pudding in its cloth in the top of a steamer or double saucepan for 1 hour or until heated through. Meanwhile, let the brandy butter stand at room temperature for 20 minutes, then transfer it to 2 serving bowls.
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