Truly British Brandy Butter For Festive Figgy And Plum Pudding Recipes

Steps:

• Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
• Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
• Beat eggs and add to flour mixture.
• Stir brandy and lemon juice into fruit mixture.
• Stir fruit into batter.
• Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
• Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
• Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
• To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!

Steps:

• Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
• Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
• Boil a pot (if possible with a lid) of water that could fit the mould/basin.
• Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
• Add in the Mixed fruits and mix well again.
• Add in the Wet ingredients and mix well again.
• Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
• Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
• Cover the mould/basin snugly & secure it with a string.
• Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
• Once cooked, leave it to cool slightly before unwrapping and un-moulding.
• Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
• Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
• NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
• NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
• All the best!