Quick And Easy Christmas Puddings With Brandy Sauce (圣诞布丁）

INTRODUCTION

“Christmas, Christmas time is near, time for “food” and time for cheer, We’ve been good, but we can’t last……..”

Yes, Christmas is around the corner though Thanksgiving 2014 is not over yet.. This year I will have 3-4 new Christmas recipes to add to my list of recipes last year….

I shall start with this simple Christmas Pudding and it is time for reader to get ready NOW and let it “mature” until the day of Christmas…By then, you will have a tasty and aromatic Christmas Pudding at your Christmas dinner table…

Per Wikipedia:

“Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner. It has its origins in medieval England, and is sometimes known as plum pudding or Christmas Pudding or just “pud”, though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name “plum pudding,” the pudding contains no actual plums due to the pre-Victorian use of the word “plums” as a term for raisins. The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is aged for a month or even a year; the high alcohol content of the pudding prevents it from spoiling during this time.” (Source: http://en.wikipedia.org/wiki/Christmas_pudding)

Traditionally, preparing Christmas Pudding is no easy matter, many ingredients will need to be assembled and it was usually steamed over the stove for 4-5 hours to get cooked..Many special precautions need to be done including covering the puddings with cloth during the steaming.

But this recipe that I am sharing today is a fast and easy recipe…. If you are running of time, you may want to try microwave version of Christmas pudding. It took only 5 minutes to microwave the pudding …Of course if you do not have a microwave oven, you can always steamed the pudding until it is cooked…

Traditionally, Christmas pudding usually served with sauces such as custard sauces and in recent year, some have served the pudding with ice cream. But the sauces that I have selected in this illustration is brandy sauce. I found that it blends especially well with the Christmas pudding..

WHAT IS REQUIRED

Recipe adapted from: The perfect Christmas Pudding

Servings : About 4

250 grams of mixed fruits (Note a)
25 grams of butter
25 grams of plain flour
40 grams of fresh bread crumbs or biscuit crumbs
12 grams of chopped lemon peel or orange peel
50 grams of castor sugar or brown sugar
50 grams of cherry wine or orange juices
1 egg
1 tablespoon of treacle or molasses
1/2 tablespoon of golden syrup
1/2 teaspoon of mixed spice

Note a – You can use equal weight of sultanas, dates, raisins, cherries and currants.

20 grams of butter
20 grams of plain flour
20 grams of castor sugar (not in picture)
200 grams of ml of milk
2 tablespoons of brandy or cognac or rum

STEPS OF PREPARATION

Lightly greased a microwaveable container of about 500 ml volume of your choice.

Melt the butter in the microwave oven or over the stove. When cooled, add the egg, molasses, golden syrup, orange juice or cherry wine. Stir until well mixed. In another mixing bowl, put all the dry ingredients on the bowl (mixed spices, sugar, mixed fruits, orange peel, plain flour and bread crumbs or biscuit crumbs). Stir until well mixed.

Add the liquid mixture and stir the ingredients until well combined. Remember to make a wish when you make your first stir… Transfer the ingredients to the greased microwave container, cover with the container lid or loosely with some clingy wrap and cook in the microwave container for 4-5 minutes. Please do not over microwave the pudding as it will make the pudding very dry and you must position the pudding in the centre of the microwave oven to ensure even cooking. (It is considered as cooked when a skewer inserted comes out clean)

Leave it in the container for at least 10 minutes before dislodge from the container. You can sprinkle brandy or other preferred alcohol periodically (say once a week) to moisten the pudding and the pudding will develop a lovely flavour after a few weeks. Reheat in the microwave for 1-2 minutes before serving.

Melt the butter in a pan over the stove. Add the plain flour and stir until it form a thick paste. Gradually add the milk and use a hand whisk to whisk until it form a sticky sauce. Add the alcohol and sugar, stir until the sugar have dissolved. Pour on top of the Christmas Pudding before before serving.

CONCLUSION

If you run out of time, this will be a suitable recipe for you… I have not prepared Christmas puddings in previous year because of the timing of traditional method of steaming that need special care and long hours of steaming. This simple recipe will also yield a reasonable impressive pudding. The brandy sauce is definitely delicious and feel free to add more alcohol to suit your taste bud. Remember that you can prepare the pudding now and sprinkle the pudding with alcohol once a week to let it “ mature” and become tastier.. Lastly, don’t forget to make a Christmas wish when you first stir the batter.. Ha-ha

Hope you like the post today. Cheers and have a nice day.

For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.