Christmas Pudding served with Brandy Butter or Brandy Custard

A couple of recipes for old favorites that you might like to serve with your Christmas Pudding this year.

Brandy Butter: 180g softened unsalted butter, 1 1/4 cups (200g)  icing sugar, 2/3 cup (160ml) brandy.

Beat butter and sifted icing sugar in a small bowl with electric beaters until pale and fluffy and sugar has dissolved. This can take up to 10 minutes. Slowly beat in the brandy a teaspoonful at a  time, tasting as you go. Cover and refrigerate. Before serving let stand at room temperature for about 20min.

Brandy Custard: 1 cup milk, 1 cup cream, 1 vanilla bean – split, 5 egg yolks, 1/2 cup castor sugar, 1 tablespoon plain flour, 1 tablespoon brandy (more or less to taste)

Bring milk, cream and vanilla bean to simmering point in a heavy based saucepan.  Remove from heat. In a bowl, whisk together eggs yolks and sugar until light and foamy. Add the flour and brandy and whisk to mix. Whisk in the warm milk and cream mix.  Return to the saucepan and over medium heat cook for at least 10 min, stirring constantly with a wooden spoon or I like to use a whisk, until mixture thickens. Taste for strength of brandy flavor and add more if desired. Pour into a cold bowl or jug and serve warm or cold.

Serve either or both of these with your Christmas Pudding and other Christmas desserts.

Enjoy, Rochelle.

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