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
Ingredients -
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.
Method -
* 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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