Generations old family Christmas Pudding Recipe with Brandy Sauce
Nana's Plum Pudding
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.
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.
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