Baked Christmas Pudding with Brandy Sauce

Baked Christmas Pudding with Brandy Sauce Recipe - A Classic UK Dessert

Region / culture: United Kingdom | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 8

Introduction

The Baked Christmas Pudding with Brandy Sauce is a festive dessert that embodies the spirit of the holiday season. This rich, flavorful pudding combines traditional ingredients like candied fruits, pecans, and spices with a delightful brandy sauce, offering a perfect end to any Christmas meal. Its warm, inviting aroma and the spectacle of flaming sugar cubes make it not just a dessert but an experience. This recipe is a nod to tradition while allowing room for personal touches and variations.

History

Christmas pudding, also known as plum pudding, has its roots in medieval England. Originally a porridge called "frumenty," it evolved over the centuries into the rich, dense dessert we know today. The addition of dried fruits, spices, and alcohol became popular in the 17th century. The tradition of flaming the pudding with brandy was believed to represent Christ's passion, and it also makes for a dramatic presentation. This recipe for Baked Christmas Pudding with Brandy Sauce pays homage to this storied history, incorporating traditional elements with a modern twist.

Ingredients

0.25 cup butter or margarine, softened
0.25 cup sugar
2 eggs
0.75 cup molasses
1.5 cup finely chopped mixed candied fruit
0.5 cup finely chopped yellow candied pineapple
0.5 cup chopped pecans
1.5 cup all-purpose flour, divided
1.5 tbsp baking powder
0.75 tbsp baking soda
0.5 tbsp salt
1 tbsp ground cinnamon
0.5 tbsp ground allspice
0.75 cup milk

Brandy Sauce

10 to 12 sugar cubes
lemon extract (optional)

How to prepare

Combine 0.5 cup of butter and 0.25 cup of sugar in a large mixing bowl.
Beat the mixture with a wooden spoon until it is well blended.
Add the eggs and molasses to the mixture, and mix well.
Dredge the candied fruits and pecans in 2 tsp of flour, and set them aside.
Combine the remaining flour with the next 5 ingredients.
Add this mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture.
Stir the fruit mixture into the batter.
Spoon the batter into a greased and floured 2 qt (1.89 liter) ring mold.
Cover the mold with foil.
Bake at 350°F (177°C) for 1.5 hours.
Unmold the pudding onto a serving platter.
Spoon the brandy sauce over the pudding.
If desired, soak sugar cubes in lemon extract.
Arrange the soaked sugar cubes evenly around a heat-proof serving platter, and ignite them just before serving.
Note: Avoid consuming excessive amounts of alcohol before flaming this dessert.

Variations

For a lighter version, substitute half of the margarine with unsweetened applesauce.
Use a mix of dried fruits such as cranberries, cherries, and apricots instead of candied fruits for a different flavor profile.
For a non-alcoholic version, use orange juice in place of brandy in the sauce.

Cooking Tips & Tricks

To ensure your Baked Christmas Pudding turns out perfectly, consider these tips:

- When dredging the candied fruits and pecans in flour, ensure they are coated evenly to prevent them from sinking to the bottom of the batter.

- For a moist pudding, do not overbake. Check for doneness after 1 hour and 15 minutes.

- To achieve a smooth brandy sauce, dissolve the sugar cubes in a small amount of warm water before adding them to the sauce.

- Flaming the pudding should be done carefully and away from any flammable materials. Ensure the room is dimly lit to enjoy the full effect of the flames.

Serving Suggestions

Serve the Baked Christmas Pudding warm with the brandy sauce generously spooned over each slice. For an extra festive touch, accompany each serving with a dollop of whipped cream or vanilla ice cream.

Cooking Techniques

Baking the pudding in a water bath can ensure even cooking and a moist texture. To do this, place the ring mold in a larger baking pan and fill the pan with hot water halfway up the sides of the mold before baking.

Ingredient Substitutions

If you don't have molasses, dark corn syrup can be used as a substitute.

- Brandy can be replaced with rum or bourbon for a different flavor in the sauce.

- For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.

Make Ahead Tips

The pudding can be made up to two days in advance and stored in the refrigerator. Reheat in the oven at a low temperature before serving. The brandy sauce can also be prepared ahead of time and gently reheated before use.

Presentation Ideas

For an elegant presentation, garnish the platter with holly leaves and fresh berries. Serve the pudding slices on individual plates with a sprig of mint and a dusting of powdered sugar.

Pairing Recommendations

A sweet dessert wine or a cup of strong coffee makes an excellent accompaniment to the Baked Christmas Pudding, balancing its rich flavors and providing a delightful contrast.

Storage and Reheating Instructions

Store leftover pudding covered in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 300°F (150°C) oven until heated through. The brandy sauce should be stored separately in the refrigerator and warmed gently on the stove or in the microwave.

Nutrition Information

Calories per serving

A single serving of this festive dessert contains approximately 400 calories. While it is a calorie-dense treat, it is meant to be enjoyed in moderation during the holiday season.

Carbohydrates

A serving of Baked Christmas Pudding with Brandy Sauce contains approximately 60 grams of carbohydrates. The primary sources are the sugar, molasses, and candied fruits. While this dessert is rich in carbs, it also provides energy, making it a fitting conclusion to a festive meal.

Fats

This dessert contains about 10 grams of fat per serving, with the main sources being margarine and pecans. While it is moderately high in fats, choosing a margarine with no trans fats can make it a slightly healthier option.

Proteins

Each serving of this Christmas pudding provides around 4 grams of protein, primarily from the eggs and milk. While not a significant source of protein, it contributes to the overall nutritional profile of the dessert.

Vitamins and minerals

The Baked Christmas Pudding with Brandy Sauce offers a range of vitamins and minerals, including calcium from the milk, vitamin A from the margarine, and iron from the molasses and all-purpose flour. The candied fruits also provide small amounts of vitamin C.

Alergens

This recipe contains common allergens such as eggs, nuts (pecans), and gluten (wheat flour). Those with allergies to these ingredients should exercise caution and consider suitable substitutions.

Summary

The Baked Christmas Pudding with Brandy Sauce is a rich, indulgent dessert high in carbohydrates and calories, with moderate amounts of fats and a small contribution of proteins. It also provides essential vitamins and minerals, making it a nutritious, if decadent, addition to the holiday table.

Summary

The Baked Christmas Pudding with Brandy Sauce is a traditional yet versatile dessert that captures the essence of the holiday season. With its rich flavors, nutritional benefits, and the dramatic flair of flaming brandy, it's sure to be a memorable part of any Christmas feast. Whether you stick to the classic recipe or explore variations, this pudding is a celebration of festive indulgence.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Baked Christmas Pudding with Brandy Sauce. It was many years ago, when I was just a young girl living in the countryside with my family. Christmas was always a special time for us, filled with laughter, love, and of course, delicious food.

One year, my mother decided to try something new for our Christmas dessert. She had heard about a traditional English Christmas pudding that was baked and served with a warm brandy sauce. Excited to try something different, she searched through her collection of cookbooks and found a recipe that she thought sounded perfect.

I remember watching intently as my mother gathered all the ingredients for the pudding - flour, suet, breadcrumbs, sugar, mixed dried fruit, and spices. She mixed them all together in a large bowl, adding eggs and milk to bind everything together. The smell of cinnamon, nutmeg, and cloves filled the kitchen, making my mouth water in anticipation.

Once the pudding mixture was ready, my mother poured it into a greased pudding basin and covered it with a muslin cloth. She then placed the basin in a large pot of boiling water, where it would steam for several hours until it was cooked through. The scent of the pudding steaming away on the stove filled our home with warmth and holiday cheer.

As the pudding cooked, my mother began to prepare the brandy sauce. She melted butter in a saucepan, added flour to make a roux, and then slowly stirred in milk until the sauce was smooth and thick. Finally, she added a generous amount of brandy, giving the sauce a rich, decadent flavor that would complement the pudding perfectly.

When the pudding was finally ready, my mother carefully removed it from the pot and unwrapped it from its muslin cloth. Steam rose from the pudding, carrying with it the delicious aroma of fruit and spices. My siblings and I gathered around the table, eagerly awaiting our first taste of this new Christmas treat.

My mother sliced the pudding into thick portions and served it with the warm brandy sauce drizzled on top. The pudding was rich and dense, filled with plump, juicy fruits and warm spices that danced on my tongue. The brandy sauce added a touch of sweetness and a hint of warmth that made each bite a delight.

As we ate, my mother told us the story of how she had come across the recipe for this Christmas pudding. She explained that it had been passed down through generations of her family, originating from an English relative who had brought it with her when she immigrated to America. Over the years, my mother had tweaked the recipe to suit our tastes, adding her own special touch to make it truly unique.

That first taste of Baked Christmas Pudding with Brandy Sauce has stayed with me throughout the years. It has become a beloved tradition in our family, a dish that we look forward to every holiday season. I have since learned to make the pudding myself, passing down the recipe to my own children and grandchildren, just as my mother did before me.

The memories of that first Christmas pudding will always hold a special place in my heart, reminding me of the joy and warmth that comes with gathering around the table with loved ones and sharing a delicious meal. As I bake this pudding year after year, I am filled with gratitude for the traditions that bind us together and the simple pleasures that bring us joy. And as I serve each slice of pudding with a dollop of brandy sauce, I know that I am carrying on a legacy of love and good food that will live on for generations to come.