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    Monday, December 21, 2015

    Christmas pudding with cranberry toffee sauce Recipe

      Christmas pudding with cranberry toffee sauce Recipe

        1/2 cup (55g) blanched almonds, chopped
        200g light brown muscovado sugar (see note)
        100g unsalted butter, softened
        2 eggs
        100g each dried mango, prunes, dried apricots, dried cranberries & sultanas
        1/4 cup (60ml) rum
        Finely grated zest and juice of 2 oranges
        100g panettone crumbs (see note) or fresh breadcrumbs
        1/2 cup (75g) plain flour
        2 teaspoons mixed spice

    Iced rum sauce

        300ml thickened cream
        1/3 cup (80ml) rum
        1/2 cup (125ml) good-quality custard
        1/4 cup (90g) golden syrup
        Grated zest of 1 orange

    Cranberry toffee sauce

        125g caster sugar
        300ml thickened cream
        2/3 cup (100g) frozen cranberries
        2 tablespoons brandy

    Christmas pudding with cranberry toffee sauce Recipe

        Step 1

        Chop the dried mango, prunes and apricots into small pieces and place in a bowl with remaining dried fruit. Add rum, orange zest and juice. Cover and leave at room temperature overnight.
        Step 2

        The next day, grease a 1.2-litre pudding basin and place a small circle of baking paper in the base.
        Step 3

        Add the remaining pudding ingredients to the bowl of soaked fruit, beat well to combine, then spread into the pudding basin. Cut a 30cm square of baking paper and a 30cm square of foil. Place the paper on the foil and fold to make a pleat in the centre. Place over the basin, foil-side up, then tie with kitchen string to secure. Place the pudding basin in a large saucepan and pour in enough boiling water to come halfway-up the side of the basin. Cover and simmer over low heat for 5 hours, topping up water as necessary. Transfer the pudding basin to the fridge and chill for at least 2 days, or up to 1 month, to allow the flavours to develop.
        Step 4

        For the iced rum sauce, using electric beaters, beat cream to stiff peaks. Fold in remaining ingredients, place in a plastic container and freeze for at least 4 hours (you can freeze the sauce for up to 1 week).
        Step 5

        For cranberry toffee sauce, place sugar and 2 tablespoons water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium-low and cook, swirling pan occasionally (without stirring), for 3-4 minutes until a golden caramel. Remove from heat. Slowly add cream, taking care as it may splatter. Return to low heat and stir until smooth. Add cranberries and brandy. Cook, stirring, for 5 minutes until berries soften. (Sauce can be made in advance and kept chilled for up to 3 days.)
        Step 6

        A few hours before serving, bring pudding back to room temperature. Place pudding basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Simmer, covered, over low heat for 1 hour or until heated through, topping up water as necessary.
        Step 7

        Remove iced rum sauce from freezer 15 minutes before serving to soften, and gently reheat toffee sauce. Serve pudding warm with iced rum and toffee sauces.

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     This topic brought to you from taste.com
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    Item Reviewed: Christmas pudding with cranberry toffee sauce Recipe Rating: 5 Reviewed By: Mrs. Chef
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