Friday, December 16, 2011

If you haven't made your Chrissy Pudding Yet.....

This came in the newsletter from our real estate agent Dan Cooper & so I thought I would try it this year. Last weekend I bought a basin (usually do the calico thing, but rather a basin for this one!!) Serves so plenty for everyone. Begin this recipe at least 3 days ahead.

Christmas Pudding with Cranberry Toffee Sauce

100g each of dried mango, prunes, dried apricots, dried cranberries & Sultanas (I'm actually replacing the dried mango with figs)
100g Panettone crumbs or fresh bread crumbs
1/4 C Rum
Zest and juice of 2 oranges
1/2 C Plain flour
2 tsp mixed spice
1/2 C blanched almonds
200g light brown muscovado sugar
100g unsalted butter, softened
2 eggs
Method: Chop the dried fruit into small pieces and place in a bowl. Add rum, orange zest & juice. Cover and leave at room temp overnight. The next day, grease & line a 1.2 litre pudding basin. Cut a 30cm square of baking paper and a 30cm of foil. Place the paper on the foil and fold to make a pleat in the centre. Cover over the basin, foil side up. then tie with kitchen strin gto secure. Place the pudding basin in a large saucepan & pour in enough boilinb 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 & chill for at least 2 days or up to 1 month to allow the flavours to develop.

300ml cream
1/3 C rum
1/2 C good quality custard
1/4 C Golden Syrup
grated zest of one orange
Method: Using electric beaters beat the cream to stiff peaks. Fold in the rest of the ingred. Place in a plastic container and freeze for at least 4 hours, up to a week.

Cranberry Toffee Sauce:
125g caster sugar
300ml cream
2/3 C frozen Cranberries
2 Tbsp Brandy
Method: Place sugar and 2 Tbsp water in a pan over low heat, stirring until sugar dissolves. Increase heat to med - low and cook, swirling pan without stirring  for 3 - 4 minutes until a golden caramel. Remove from heat. Slowly add cream taking care as the sauce may splatter. Return to low heat and stir until smooth. Add Cranberries and brandy cook, stirring until berries have softened. This can be made up to 3 days ahead.

On Christmas Day bring pudding back to room temp then reheat in a large pot of water with enough in it to come 1/2 way. Simmer for 1 hour. Remove Iced rum sauce from freezer 15 min prior to serving so slightly softened. Gently reheat toffee sauce. Serve.


  1. Oh YUMBLY - sounds divine Deb - you have the most divine recipes! {{{hugs}}}

  2. Hi Debbie. Thanks for asking about the teaset. They are not a die, they are made by Scrapmatts, which is an Australian Laser Cut chipboard manufacturer. Following is a link to the kitchen ware section, however the owners are currently on holidays and will be back in the new year.

    Hope you have a great Christmas Debbie. We are heading down to Adelaide and catching up with the entire family.


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