Recipe

Little Christmas puddings

These little Christmas puddings, all figgy and fruity and dark with Guinness, make for a sophisticated festive pudding. Pile a dollop of brandy butter on top of each pudding and drizzle with brandy sauce to create the full effect.

  • 3 hrs cooking
  • Serves 8
  • Print
    Print

Ingredients

Little Christmas puddings
  • 1 1/4 cup (200g) sultanas
  • 1 1/3 cup (200g) raisins
  • 2/3 cup (100g) mixed peel
  • 3/4 cup (100g) dried cranberries
  • 1 cup (220g) firmly packed dark brown sugar
  • 250 gram butter, chopped
  • 2 teaspoon finely grated lemon rind
  • 2 teaspoon finely grated orange rind
  • 1/4 cup (60ml) lemon juice
  • 1/3 cup (80ml) orange juice
  • 1 1/3 cup (330ml) guinness
  • 3/4 cup (110g) self-raising flour
  • 2 1/2 cup (175g) stale breadcrumbs
  • 1/2 teaspoon mixed spice
  • 1 large (200g) green apple, peeled, grated
  • 3 eggs, lightly beaten
  • 1/2 cup (125ml) brandy
Brandy butter
  • 250 gram (8oz) butter, softened
  • 1 1/2 cup (240g) icing sugar
  • 1/3 cup (80ml) brandy
Brandy sauce
  • 60 gram (2oz) butter
  • 2 tablespoon plain flour
  • 1/3 cup (75g) firmly packed brown sugar
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) pouring cream
  • 1/4 cup (60ml) brandy

Method

Little Christmas puddings
  • 1
    Combine dried fruit, sugar, butter, rinds, juices and Guinness in a large, microwave-safe bowl. Microwave on high (100%) about 4 minutes, or until butter is melted and liquid is hot. Cool.
  • 2
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease 8 x 3/4-cup (180ml) ovenproof dishes.
  • 3
    Stir flour, breadcrumbs, spice and apple into fruit mixture; stir in eggs and brandy until combined.
  • 4
    Spoon mixture into prepared dishes. Cover each dish with a piece of baking paper, then 2 sheets of foil. Secure with string; fold foil up over string to ensure it doesn't touch the water during cooking.
  • 5
    Place dishes in a large baking dish. Pour enough boiling water into baking dish to come halfway up side of dishes. Bake 3 hours. Turn oven off; leave puddings to stand in oven 15 minutes.
  • 6
    Meanwhile, make brandy butter and brandy sauce. For the brandy butter, beat butter and sifted icing sugar in a medium bowl with an electric mixer until smooth and creamy. Add brandy; beat until combined. Spoon into a serving bowl.
  • 7
    To make brandy sauce, melt butter in a small saucepan over low heat. Whisk in flour until combined. Whisk in sugar, then gradually whisk in milk and cream until smooth. Whisk over medium heat until the mixture boils and thickens. Remove from heat; stir in brandy. Pour into a jug.
  • 8
    As soon as the brandy sauce is finished, turn puddings out; serve hot with brandy butter and sauce.

More From Women's Weekly Food