Best Flaming Christmas Pudding Recipes

Flaming Christmas pudding image

Provided by delicious. magazine

Yield Serves 8-10

Number Of Ingredients 2

1 https://www.deliciousmagazine.co.uk/recipes/traditional-christmas-pudding-2/traditional Christmas pudding
75ml brandy

Steps:

To reheat the pudding, place an upturned saucer at the bottom of a large pan. Put the pudding basin on the saucer and pour hot water around to come three-quarters of the way up the sides of the pudding bowl. Cover and steam for 1-2 hours. Make sure the water doesn't all evaporate.
Turn the Christmas pudding out onto a plate. Pour the brandy into a ladle and carefully warm over a low heat for 1 minute or so. Light the brandy using a long match and tip over the pudding just before serving with https://www.deliciousmagazine.co.uk/recipes/brown-sugar-brandy-butter/ >brandy butter.

Nutrition Facts :

Flaming Christmas Pudding image

Provided by Chris Reynolds

Categories Dessert

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 25

2/3 cup chopped suet
2 tablespoons pared chopped apples
2 tablespoons chopped candied orange peel
2 tablespoons chopped candied lemon peel
2/3 cup chopped candied citron peel
1 1/2 cups raisins
1 cup currants
2 cups packaged dry breadcrumbs (or make your own in a blender)
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/3 cup raspberry preserves
4 eggs
2 tablespoons milk
6 tablespoons cognac
1/4 cup cognac
6 tablespoons dry white wine
1/2 cup soft butter
1 teaspoon vanilla extract
1 cup unsifted confectioners' sugar
1/4 cup light cream
2 -3 tablespoons brandy

Steps:

In large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves. Mix well.
With rotary beater, beat eggs until foamy. Stir in milk, 6 tbsp cognac, and wine.
With rubber scraper, fold egg mixture into fruit mixture until well combined.
Turn batter into a well-greased 2-quart steam pudding mold with a tight-fitting cover.
Place mold on a trivet in a large kettle. Pour in enough boiling water to come halfway up the side of the mold. Cover the kettle.
Steam pudding for four hours. The water in the kettle should boil gently; add more water as needed.
Remove pudding to wire rack and cool 5 minutes. Invert on serving plate; lift off mold.
In a small saucepan, warm rest of cognac slightly. Ignite and pour, blazing, over the pudding. Serve with Vanilla Hard Sauce.
To make hard sauce, beat all ingredients together until smooth. Refrigerate until ready to serve.

Nutrition Facts : Calories 515.9, Fat 23.4, SaturatedFat 12.9, Cholesterol 103.1, Sodium 268.8, Carbohydrate 70.5, Fiber 2.8, Sugar 51.1, Protein 6.1