7-CUP STEAMED CHRISTMAS PUDDING WITH BUTTERSCOTCH SAUCE
An easy and VERY light Christmas pudding - for those that dislike the heavy dark puddings. However, this still has all the traditional Christmas pudding ingredients, but it is served with a delicious butterscotch sauce for a decadent twist! Moreover, all the family can now have their pudding and eat it, as this appeals to all ages! Steaming a pudding is SO easy - you just pop it on to gently steam, whilst you prepare the rest of the festive meal. You only have to remember to keep topping up the water from time to time. Serve warm with the hot butterscotch sauce and maybe a jug of single cream or brandy custard to help it along! Merry Christmas! N.B. This recipe was taken from the Christmas 2003 edition of BBC Good Food magazine, I have amended it slightly to personal taste. I have made this pudding every year since I first saw the recipe, and I have given this recipe out countless times!
Provided by French Tart
Categories Dessert
Time 2h15m
Yield 1 Large Pudding, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
- Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 2 to 2 1/2 hours.
- Check the water level during cooking, topping up if necessary.
- If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. It can be stored in a fridge for up to one week ahead of time. Or, freeze it for up to one month. Defrost overnight.
- If you are serving it immediately, unwrap and invert onto a deep plate.
- For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened.
- Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.
- Serve with a jug of fresh cream or brandy custard.
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Khaled Vai
[email protected]This pudding was just okay. It wasn't bad, but it wasn't anything special either.
Marie Coupe
[email protected]I followed the recipe exactly, but my pudding didn't look like the one in the picture.
Damaris Eteuati
[email protected]I'm not sure what went wrong, but my pudding didn't turn out as well as I hoped. It was a bit dry.
Abukari Memunatu
[email protected]This pudding is a little time-consuming to make, but it's worth it. It's a really special dessert.
Kyara Clark
[email protected]I'm not a huge fan of Christmas pudding, but this one was really good.
Montasir Elkhair
[email protected]I used a different type of dried fruit than the recipe called for, and it turned out great!
Technical Forhad
[email protected]This pudding is a bit more dense than some other recipes, but I like that. It gives it a more substantial texture.
Hajirashid
[email protected]I love that this pudding can be made ahead of time. It makes it so much easier to plan for a holiday meal.
Kodo Rinom
[email protected]The butterscotch sauce is the perfect addition to this pudding. It's rich and creamy, and it really complements the flavors of the pudding.
Saania Zehra Jamal
[email protected]I've made this pudding several times now, and it's always a winner. It's so easy to make, and it always turns out perfectly.
Sujata Ghimera
[email protected]I made this pudding for my family, and they all loved it! It was a big hit.
Street Boy
[email protected]This was the best Christmas pudding I've ever had! The texture was perfect, and the flavor was amazing.