Christmas Pudding with Brandied Hard Sauce

Name: Christmas Pudding with Brandied Hard Sauce
Yield: Serves 8 to 10
Cuisine: United Kingdom
Ingredients: 2 teaspoons pure vanilla extract; brandied hard sauce; 1 teaspoon sugar; 1 cup firmly packed dark muscovado or dark brown sugar; 3 large eggs; ½ cup brandy; ½ cup shredded beef suet, or ¾ cup (1½ sticks) unsalted butter or ¾ cup coconut oil, melted; ½ teaspoon salt; 1 large granny smith apple, peeled, cored, and finely grated; grated zest and juice of 1 lemon; grated zest and juice of 1 orange; 1 teaspoon baking powder; ½ teaspoon ground nutmeg; 2 cups shredded fresh white bread crumbs; ½ teaspoon cloves; 1 cup dried figs, very finely chopped; 1⅓ cups dried currants; 1¼ cups finely ground almonds; ¼ teaspoon baking soda; ¾ cup brandy; 1⅓ cups golden raisins; 1 teaspoon ground ginger; 1½ teaspoons ground cinnamon; 1¼ cups all-purpose flour

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

About

I adapted this recipe for old-fashioned Christmas pudding from my copy of the Harrods Cookery Book. It’s a traditional recipe for a classic English Christmas treat. Whatever you do, don’t skimp on the hard sauce. Make sure to make this pudding at least 1 week before you want to serve it.

Ingredients

1⅓ cups dried currants
1⅓ cups raisins
1⅓ cups

Europe
United Kingdom
Dessert
Sauce
Christmas
Vegetarian

Method

Grease a 2¼-Quart Heatproof Pudding Basin or Ceramic Bowl With Softened Butter. Set aside.

In a Large Saucepan, combine the currants, raisins, golden raisins, dried figs, and brandy over medium-low heat. Cover and simmer for 5 minutes. Remove from heat and let cool completely. When cool, stir in the grated apple and orange and lemon zests and juices.

In a Large