Golden Christmas Pudding
A family favourite for generations, Christmas pudding always makes those around the Christmas table exhale happy sighs of satisfaction. And this one isn’t any different. We reckon there’s nothing better than a steaming hot, golden pudding, drizzled in decadent butterscotch sauce, to provide that pleasing, end of dinner satisfaction.
Ingredients: Pudding:
350 grams Westgold butter, softened 350 grams caster sugar 5 eggs, beaten 2 oranges, zest only 2 lemons, zest only 1/4 cup brandy 150 grams fresh white breadcrumbs 150 grams self-raising flour 350 grams mixture of dried apricots, peaches, pears, golden sultanas, figs Extra whole dried fruit for bottom of bowl 3 tablespoons golden syrup Crushed hazelnuts to serve
Brandy Butterscotch Sauce:
1 cup brown sugar 2 teaspoons vanilla 1/3 cup cream 50 grams Westgold butter Brandy to taste
Method:
Prepare the 20cm pudding bowl by greasing and lining with baking paper. Pour the golden syrup into the bottom of the bowl. Cut the extra whole dried fruit in half horizontally and arrange in a pattern on the syrup. Cut the dried fruit mixture into a small dice sized pieces. Using an electric mixer cream the butter and sugar until light and fluffy. Add the beaten eggs a little at a time until mixed. Add the flour, zest, breadcrumbs, diced dried fruit and brandy and mix on low speed until well mixed. Carefully spoon the mixture onto the arranged fruit and syrup and smooth around. Cover with baking paper and two layers of foil and secure with string. Half fill a saucepan with boiling water. Put a rack or cutter in the bottom of the saucepan for the pudding bowl to rest on. Cover with a tight fitting lid and keep the water on a gentle simmer. Steam for three hours. During the cooking time, check to make sure the water is still half way up the side of the bowl. Top up with boiling water if necessary. After 3 hours, remove the pudding, peel off the coverings and test with a skewer to check it is cooked in the middle. Take the pudding out of the saucepan and leave to rest for half an hour. Turn out the pudding onto your serving plate. Remove the baking paper, pour over the butterscotch sauce.
To make the sauce:
Place all ingredients except the brandy into a saucepan. Stir and bring to a gentle simmer for 5 minutes. Remove from the heat and add brandy to taste. Serve warm.