Have a 'Merry McCormick Christmas' by indulging in these sweet and spicy puddings.
Prepare pudding basins; grease them with butter and line bases with baking paper.
In a large bowl mix all the dry ingredients and add butter, eggs, brandy and ale, combine and stir well. Pour pudding mixture into prepared basins and cover each with a circle of baking paper. Top each pudding basin with a large square of pleated baking paper and foil and secure well with string. Make a handle with a double length of kitchen (cotton) string and tie securely through both ends. Trim foil and baking paper ends neatly around rim.
Steam each pudding in a separate steamer or large saucepan with an up turned saucer inside and pour enough water to come half-way up the sides of the basins. Steam for 2.5 hours, topping up water when necessary. Remove baking paper, place a plate on top of the pudding basin and turn upside down. Shake pudding gently to release pudding onto the plate.
To flame pudding, simply heat 2 tbsp brandy in a small saucepan and light before pouring over the pudding immediately.
Garnish with fresh raspberries mint and a sprinkle of icing sugar.
Serve with custard, ice cream or cream.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Makes 2 x 1.3L pudding basins
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