Christmas pudding with cranberry toffee sauce Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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