Brandy pudding

Brandy pudding

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(1 ratings)

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Cooking time

Prep: 45 mins Cook: 3 hrs

Skill level

Moderately easy

Servings

Serves 8

This pud is impressive, delicious and makes a great light alternative dessert to a traditional Christmas pudding

Nutrition and extra info

Additional info

  • Pudding only
Nutrition info

Nutrition per serving

kcalories
764
protein
6g
carbs
84g
fat
42g
saturates
23g
fibre
3g
sugar
74g
salt
0.8g

Ingredients

  • 250g block stoned dates, finely chopped
  • 125g butter, softened, plus extra for greasing
  • 85g light muscovado sugar
  • 140g self-raising flour
  • 1 tsp baking powder
  • 2 large eggs
  • 50g raisins
  • 50g chopped candied peel
  • 50g dark glacé cherries, halved
  • 50g pecans, chopped
  • 50g stem ginger, chopped

For the brandy syrup

  • 100g caster sugar
  • 100ml brandy

To serve

  • butterscotch sauce (see related recipes)
  • 1 holly sprig, to garnish

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Method

  1. Heat oven to 180C/160C fan/gas 4. Put the dates in a bowl, pour over 250ml boiling water and set aside. Butter a 1.5-litre pudding basin and put a disc of baking parchment in the base.
  2. Put the butter, sugar, flour, baking powder and eggs in a large bowl, then beat with an electric hand whisk until well blended. Add the cooled date mix and beat again to make a sloppy batter
  3. Stir in the fruits, pecans and ginger, then pour into the pudding basin and cover the basin with pleated baking paper and foil (see tips, below). Put the basin in a roasting tin half-filled with boiling water, then steam in the oven for 3 hrs until a skewer inserted into the pudding comes out clean.
  4. Meanwhile, make the brandy syrup. Put the sugar and 75ml water in a pan and stir over the heat until syrupy. Stir in the brandy and remove from the heat. When the pudding is ready, remove from the oven, take off the foil and paper, and push a skewer into the centre – it should come out clean. Pour over the brandy syrup so it soaks into the pudding, then cover until ready to serve. Will keep in the fridge for a week.
  5. To serve, warm the pudding in the turned-off oven once you have taken out the potatoes, or microwave on High, covered with cling film, for 5 mins. Warm the butterscotch sauce (see related recipes) in a pan or in the microwave on Medium for 2 mins. Turn out the pudding onto a plate, pour over some of the sauce and serve the rest in a jug. Top with the holly sprig and serve with good-quality vanilla ice cream

Recipe from Good Food magazine, January 2012

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Comments

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larkspur45's picture
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Made this recently and it was excellent. Omitted candid peel and cherries and substituted naturally dried apricots. Didn't bother with brandy syrup used oat cream instead.

larkspur45's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this recently and it was excellent. Omitted candid peel and cherries and substituted naturally dried apricots. Didn't bother with brandy syrup used oat cream instead.

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