Mum's Christmas pudding with rum sauce
( SERVES 8 )
Photo by Vanessa Lewis
My mum’s Christmas pudding is a showstopper; her rum sauce is sensational and goes well with everything, even granola! I remember as a child the lucky one would get the coin and the not so lucky one would get the button in the pudding. Apparently if you get the button you don't get married!
|220 g||Butter, melted|
|4 tsp||Golden syrup|
|2 drops||Vanilla essence|
|2 drops||Almond essence|
|1¼ cups||Plain flour, sifted|
|1 kg||Mixed fruit|
|1 tsp||Baking soda|
|1½ cups||Milk, warmed|
|1 splash||Brandy, for flaming|
- Place the breadcrumbs in a bowl and pour the melted butter over. Mix to combine, and then add the sugar, golden syrup and essences.
- Cool a little before mixing in the flour, salt and mixed fruit.
- Dissolve the baking soda in the milk, add to the mixture and mix well to combine. Pour the batter into a well-buttered or non-stick pudding basin and bring to the boil. Lower in the pudding basin, cover and steam for 2 hours. Check from time to time and top up the saucepan with more boiling water if necessary.
- Turn out onto a plate and decorate with fresh holly if available. Pour some brandy over, set it alight and carry it to the table. Serve with rum sauce.
- In the microwave or in a small saucepan on the stovetop, heat the cream until small bubbles appear.
- In a separate glass bowl mix the egg yolks and sugar until creamy.
- Pour the cream over the egg mixture, whisking constantly.
- Return to the microwave or saucepan and cook, stirring with a wooden spoon, until the mixture coats the back of the spoon.
- Cool, then add the rum and fold in the whipped cream. Place in a jug and set aside until ready to serve.
Another of Simon's festive desserts