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Christmas Pudding Brandy Butter

There's nothing quite like a traditional Christmas pudding to finish off your festive feast, and Jamie's version is wonderfully rich without being too heavy. The real star here is the brandy butter – silky, boozy, and absolutely divine as it melts into the warm pudding. This is the kind of dessert
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the pudding:
  • 300 g mixed dried fruit raisins, sultanas, currants
  • 100 ml brandy plus extra for flambéing
  • Zest and juice of 1 orange
  • 100 g unsalted butter softened, plus extra for greasing
  • 100 g dark brown sugar
  • 2 large eggs beaten
  • 100 g plain flour
  • 100 g fresh breadcrumbs
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cinnamon
  • Pinch of sea salt
  • For the brandy butter:
  • 200 g unsalted butter softened
  • 200 g icing sugar
  • 4-5 tablespoons brandy

Method
 

  1. The night before, combine the dried fruit, brandy, orange zest, and juice in a bowl. Cover and let it soak overnight – this is when all that lovely flavor develops!
  2. Generously butter a 1.2-litre pudding basin. In a large bowl, cream together the butter and sugar until light and fluffy, then gradually beat in the eggs.
  3. Fold in the flour, breadcrumbs, spices, and salt, then stir through your soaked fruit along with any liquid left in the bowl. Mix until everything is well combined.
  4. Spoon the mixture into your prepared basin, smooth the top, and cover with a double layer of pleated baking parchment and foil (the pleat allows the pudding to expand). Secure tightly with string.
  5. Place the basin in a large saucepan and pour in enough boiling water to come halfway up the sides. Cover and steam for 5 hours, topping up the water as needed. Don't let it boil dry!
  6. While the pudding steams (or when you're ready to serve), make the brandy butter. Beat the softened butter until pale and creamy, then gradually add the icing sugar. Once fluffy, beat in the brandy to taste. Pop it in the fridge until needed.
  7. Once cooked, let the pudding cool slightly, then turn out onto a serving plate. For the full festive experience, warm a few tablespoons of brandy, pour over the pudding, and carefully set it alight (always be careful with this step!). Serve with generous dollops of that gorgeous brandy butter melting over the top.