Christmas Pudding and Brandy Sauce



480g dried fruit The Porridge Bar
150g glace cherries (or replace with dried fruit) The Porridge Bar
100g butter
125g flour
1½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1½ cup bread crumbs
150g brown sugar
2 eggs Agreeable Nature Free Range Eggs
2 tsp fresh rind
180 ml milk Holy Cow 

Brandy Sauce

This can be made the day before to make for a less stressful day for the cook.
300g brown sugar
4 eggs
115g butter
250ml cream (cow or coconut) Holy Cow 
120 ml brandy


1. Mix dried fruit in a bowl, grate the butter over it and mix as best you can.
2. Add the flour, baking powder, and spices. Mix again. Add breadcrumbs and mix.
3. Mix the egg, milk, sugar, and salt together then stir through. I use my hands (not a wooden spoon) as my food mixer is too rough on the cherries.  Put it into
 a greased pudding bowl and cover tightly with tin foil, or
 a boiled (to sterilise), greased and floured calico (make sure you leave room for it to expand) and boil for 4 ½ hours in gently boiling water.
4.To store hang in a cool place in the calico or remove from bowl, wrap in layers of paper and store.
5. On the day boil again for two hours. I put mine on when we sit down for the first course.

Brandy Sauce
1. Melt butter and sugar, then add brandy.
2. Mix yolk and cream then stir in.
3. Cook on a low heat, stirring constantly until thick, this can take a while. (This part can be done in the microwave, but watch it as it goes from no to whoa in a short space of time).
4. Meanwhile... beat the whites to soft peak stage.
5. Keep the mixer going as you pour in the caramel.


Buy the best fruit you can for this once a year treat. I used dried fruit from The Porridge Bar, and it really makes a difference. The nectarines are especially good. If this is all you are having at Christmas for dessert then this serves 6 to 8 people. But as a taster it is enough for more. 

If you would like to download a printable version of this recipe, please click here


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