Best Truly British Brandy Butter For Festive Figgy And Plum Pudding Recipes
CHRISTMAS PLUM PUDDING
We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.
Provided by JustJanS
Categories Dessert
Time 6h
Yield 2 puddings
Number Of Ingredients 19
Steps:
- Grease 2 large pudding basins.
- Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
- (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
- Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
- Mix egg, milk, stout, brandy and rinds together.
- Mix the moist and dry ingredients together.
- (I find this easier to do with my hands).
- Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
- Cover with greasproof paper, then two thicknesses of aluminum foil.
- Tie securely with string.
- Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
- As the water boils away replace with more boiling water.
- On the day the pudding is to be served, boil for 1 hour mmore.
- Serve with cream, icecream, custard or brandy sauce (or all of these!).
- Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
- We also love the leftovers cold or re-fried in butter!
TRULY BRITISH BRANDY BUTTER: FOR FESTIVE FIGGY AND PLUM PUDDING!
Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. .
Provided by French Tart
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place the butter and sugar in a medium size bowl and whisk together until pale and fluffy. Gradually beat in the brandy a little at a time, beating well after each addition.
- Place in a container and chill.
- Delicious served over hot mince pies or Christmas pudding.
FIGGY PUDDING
I have always wondered what they were talking about in that Christmas carol. Well here it is; a recipe for Figgy Pudding. I always pictured a traditional pudding like we know it, but the English mean something different. It's actually more bread or cake-like. The taste may be a little strange to some, but to me it smells and tastes like Christmas. The figgy pudding should always be served warm. If you can't serve it fresh out of the oven, it will taste just fine to warm it in the microwave for a few seconds.
Provided by Chef James Thomas
Categories Dessert
Time 2h30m
Yield 1 Cake, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs.
- In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture.
- Slowly incorporate flour mixture. Beat until just blended.
- Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down.
- Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan.
- Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.
- Serve with a hard sauce.
WE WANT SOME FIGGY PUDDING
This is a traditional ritualistic cake that we serve after Christmas dinner. We sing the "we want some figgy pudding" song and when it comes to the table we heat a metal ladle full of brandy and light it up then pour the bluish flames over the top! We serve it with Recipe #124985.
Provided by Queenkungfu
Categories Dessert
Time P1DT45m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Grease a 9-inch tube pan.
- Beat butter until soft.
- Add eggs and molasses and beat till fluffy.
- Add chopped figs (try to use good quality figs), grated lemon rind, and buttermilk.
- In another bowl combine all the rest of the ingredients (all dry ingredients).
- Pour dry ingredients into fig mixture and stir well.
- Pour into tube pan and cook for about an hour or until toothpick comes out pretty clean.
- After about 15 minutes, try to dislodge cake and put out onto a baking rack.
- Soak enough cheese cloth to go around the cake a couple times in brandy.
- When cake is cool, wrap it up well and soak for 24 hours.
- Serve with hard sauce.
Nutrition Facts : Calories 375, Fat 9, SaturatedFat 5.3, Cholesterol 52.1, Sodium 418.9, Carbohydrate 42.3, Fiber 0.8, Sugar 16.7, Protein 4.5
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