Saturday, 21 December 2013

Lyle’s Golden Christmas Puddings.

These sparkling gilded Christmas puddings make a dramatic and opulent ending to the festive meal.  Edible gold flakes can be found in cake decorating shops.

Makes: 6                             
Prep time:  50 minutes
Soaking time:  3-4 hours
Cooking time: 1¼ hours


for the Christmas puddings
*  50g (2oz) golden sultanas
*  75g (3oz) currants
*  75g (3oz) raisins
*  60g (2½oz) dried apricots, finely chopped
*  60g (2½oz) dried mango, very finely chopped
*  50g (2oz) mixed peel
*  40g (1½oz) flaked almonds, roughly chopped
*  60ml (2½floz) brandy or orange liqueur
*  1 tsp vanilla extract
*  125g (4½oz) unsalted butter, softened
*  40g (1½oz) Lyle’s Golden Syrup
*  40g (1½oz) Lyle’s Black Treacle
*  95g (3½oz) Tate & Lyle Fairtrade Light Muscovado Cane Sugar
*  2 large eggs, beaten
*  75g (3oz) plain flour
*  150g (5oz) fresh white breadcrumbs

for the brandy butter
*  125g (4½oz) unsalted butter, softened
*  95g (3½oz) Lyle’s Golden Syrup
*  2 tbsp brandy or orange liqueur

to serve
*  6 tbsp Lyle’s Golden Syrup
*  edible 23 carat gold flakes or dust
*  few sprigs holly

*  You will also need 6 x 125ml (4½floz) greased pudding basins.


*  Combine all the dried fruits and nuts in a mixing bowl, add the brandy or liqueur and the vanilla.  Mix well, cover and leave to soak for 3-4 hours or overnight.

*  Beat the butter, Lyle’s Golden Syrup and treacle and the Tate & Lyle sugar together in the bowl of an electric mixer for 5-8 minutes until light and creamy.  Add the eggs little by little, beating well after each addition.

*  Sift the flour over the fruit mixture and stir well to ensure all the fruit is coated in flour.  Add to the creamed mixture along with the breadcrumbs and stir well to combine.

*  Preheat the oven to 170°C/Fan150°C, 325°F, gas 3.

*  Divide the mixture between the pudding basins and smooth the tops.  Place in a deep baking dish and pour in enough boiling water to come halfway up the sides of the tin.  Cover with a sheet of buttered parchment paper and then some foil.

*  Bake on the middle shelf of the oven for 1¼ hours or until firm when lightly pressed in the middle.

*  Make the brandy butter by creaming the butter and Lyle’s Golden Syrup together until very soft.  Gradually beat in the brandy or liqueur.  Spoon into a serving bowl.

*  Remove the puddings and leave for 5 minutes before turning out onto warm plates.

*  Gently heat the Lyle’s Golden Syrup in a small pan until hot then brush all over the puddings.  Sprinkle with gold flakes, decorate with holly and serve with the brandy butter.

Do ahead -

You can make the puddings and the brandy butter 1 month ahead and freeze them in a lidded container.  Alternatively, make both 3 days ahead and store in the fridge.  To reheat, place the pudding basins in a shallow saucepan half-filled with boiling water, cover with foil and steam for about 20 minutes or until hot.  Or microwave for 1-2 minutes until hot.

*  I have not received anything for sharing this recipe *

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