Plum Pudding and Hard (liquor) Sauce

Otherwise known as Christmas Pudding with Brandy Sauce, this is a family recipe that has been passed down through the women of my family for many generations.  My great grandmother on my mothers side is from Ireland, so I guess this recipe is too.  For as long as I can remember my grandmother has been maker of the Christmas pud.  She would usually make it months in advance to allow the flavours to mature.

On Christmas day the family always had a large roast lunch, even if it was 35 degrees Celsius outside.   Since my earliest memory my Nana's taste buds were not as sharp as they had once been and the alcohol levels in the sauce increased every year.  By the time she was in her 90s the amount of Brandy added to the sauce varied between 3/4 of a bottle to a full bottle.  The infamous words of my Nana still ring clear in my mind "There's not enough Brandy, I can't taste the Brandy"  as she stirred her sauce continuing to empty the contents of the bottle into the sauce.

Before serving dessert the curtains were closed and the lights turned off.  The pudding was always doused in Brandy and set a light before stirring.  Someone would spoon the Brandy over the pudding until the flame went out.  The pudding was then cut and served with generous servings of hard sauce.   At the age of seven it felt like fire burning in my throat but we ate it anyway and by the time dessert was finished there wasn't a sober person in the house, regardless of age.

The Hard sauce is divine when made with a little less Brandy.  So please don't let my story of a drunken irresponsible family burning seven year old's throats put you off.

Nana's Plum Pudding

6 large eggs

1 Large cup of breadcrumbs

450gr plain flour (aka 1 pound)

450gr unsalted butter (grated)

2 teaspoons baking powder

1.5 cups brown sugar

2.5 dessert spoons all spice

1 dessert spoon cinnamon

1 dessert spoon nutmeg

200gr mixed peel

200gr raisons

200rg currants

200gr sultanas

200gr glace cherries, halved

60gm shivered almonds

1 - 1.5 cups of dark rum

Large square of double layered calico cloth (approx 75x75cm) 

cooking twine

Method

Sieve into a large bowl  the flour and baking powder, add the breadcrumbs.

Then rub in the butter, thoroughly. 

Then add the brown sugar and rub until the mixture is crumbly.

Add the spices and mix well.

Them add the fruit and mix.

In another bowl.  Whisk the eggs and rum well, then add to the dry mixture.

Put the mixture onto the middle of your calico cloth and tie tightly at the top with twine.

In a large saucepan slow boil the pudding for 6 hours, with the lid on.

After 6 hours remove from the water and leave to cool and allow the calico to dry.  The pudding can be stored for many months wrapped in the calico cloth in the refrigerator.

Hard Sauce

1/2 cup of whipped cream

2 egg yolks

1 tablespoon plain flour

3 tablespoons of icing sugar

dash of pure vanilla essence

slosh of Brandy (or an entire bottle if you dare)

1/2 cup of warm milk

In a saucepan off the heat.  Mix sugar, flour, egg and vanilla very well.

Turn the heat on low and add the milk, stir until medium thickness has been reached (until coating a spoon when lifted out of mixture)

Allow to cool.

Once cooled, fold in whipped cream.

Add Brandy last.

Serve over warm plum pudding.

:)