Baked Christmas Pudding with Brandy Sauce
Submitted by nat2cookinoh
Traditional baked Christmas pudding with candied fruits, pecans, molasses, and warm spices, served with brandy sauce. A festive holiday dessert with an optional flambé presentation.
YIELD
10 servingsPREP
30 minCOOK
90 minREADY
120 minThis baked Christmas pudding is a rich, spiced holiday dessert loaded with candied fruits, candied pineapple, and chopped pecans all bound together in a molasses-laced batter. Warm cinnamon and allspice fill every bite with the flavors of the season.
Baked in a ring mold and unmolded onto a platter, it makes a stunning centerpiece for any Christmas table. Drizzle it generously with brandy sauce, or go all out by surrounding the platter with lemon-extract-soaked sugar cubes and setting them alight for a dramatic flambé finish your guests will never forget.
Pro Tips
- Dredge the candied fruits and pecans in flour before folding them in so they stay suspended in the batter instead of sinking.
- Grease and flour the ring mold thoroughly. A stuck pudding is a heartbreaking pudding.
- Cover tightly with foil before baking to trap steam and keep the pudding moist.
- Let the pudding cool in the mold for 10 minutes before inverting so it releases cleanly.
- Make the brandy sauce while the pudding bakes so both are warm when served.
Variations
- Substitute dried cranberries and golden raisins for part of the candied fruit for a brighter flavor.
- Replace pecans with walnuts or hazelnuts for a different nutty crunch.
- Use dark rum sauce instead of brandy sauce for a Caribbean-inspired twist.
Ingredients
Directions
Combine butter and ¼ cup sugar in a large mixing bowl; beat with a wooden spoon until well blended.
Add eggs and molasses, mixing well.
Dredge candied fruits and pecans in 2 tablespoon flour; set aside.
Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir fruit mixture into batter.
Spoon batter into a greased and floured 2 quart ring mold.
Cover with foil.
Bake at 350℉ (180℃) for 1½ hours. Unmold onto serving platter.
Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract.
Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving.
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