BRANDY SAUCE FOR BREAD PUDDING RECIPES

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CHRISTMAS PUDDING WITH BRANDY SAUCE RECIPE: HOW TO MAKE IT



Christmas Pudding with Brandy Sauce Recipe: How to Make It image

We developed this classic Christmas pudding that's served with a caramel brandy sauce. Packed with fruits, nuts and spices, it's rich and delicious.—Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Total Time 03 hours 00 minutes

Prep Time 45 minutes

Cook Time 02 hours 15 minutes

Yield 10 servings (1-1/4 cups sauce).

Number Of Ingredients 31

2-1/2 cups soft bread crumbs
1-1/2 cups raisins
2/3 cup chopped dates
1 medium apple, shredded
1 large carrot, shredded
1/2 cup brandy
1/3 cup dried currants
1/3 cup maraschino cherries
1/4 cup chopped almonds
1/4 cup red candied cherries
1/4 cup green candied cherries
2 tablespoons chopped candied citron
1/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup orange juice
1/4 cup maraschino cherry juice
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1 egg yolk
1/4 cup half-and-half cream
1/8 teaspoon salt
1/4 cup heavy whipping cream
1 tablespoon brandy

Steps:

  • In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda, cinnamon, salt, cloves and nutmeg; add to the creamed mixture alternately with orange and cherry juices, beating well after each addition. Stir in the fruit mixture., Pour into two well-greased 8x4-in. loaf pans. Cover with foil. Place on a rack in each of two stockpots. Add 2 in. of boiling water to each stockpot; cover and boil gently for 2-1/4 to 2-3/4 hours or until a toothpick inserted in the center comes out clean, adding water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the brown sugar, butter, egg yolk, half-and-half and salt. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature., In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream and brandy into brown sugar mixture. Serve with pudding.

Nutrition Facts : Calories 515 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 82g carbohydrate (62g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

PERSIMMON PUDDING WITH HARD SAUCE RECIPE | FOOD NETWORK



Persimmon Pudding with Hard Sauce Recipe | Food Network image

An old-fashioned steamed pudding may not be your traditional Thanksgiving Day dessert, but it is a tradition on our Thanksgiving table. You will need a pudding mold and persimmons, a beautiful orange fruit that looks like an apple. The persimmons will need to be quite soft, almost overripe to the touch. Persimmons taste like a cross between a peach and an apricot, but they are a little tart. The pudding should be served slightly warm, which makes the hard sauce — one of the best tastes — melt.

Provided by Food Network

Categories     dessert

Yield Serves 10 to 12

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold
1 cup sugar
1 cup sifted all-purpose flour
1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)
3 teaspoons brandy
2 large eggs, slightly beaten
2 teaspoons baking soda mixed with 2 teaspoons warm water
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup chopped walnuts
1 cup golden raisins
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners' sugar
1 tablespoon brandy

Steps:

  • To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
  • Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn't evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
  • While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.

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