Westgold is bringing back the Christmas pudding! This one’s a beauty – a deep golden colour, dried fruit over the top and slathered in butterscotch sauce, it’s definitely a centrepiece dish.
Difficulty – Easy
Prep time – 30 minutes
Cook time – 3 hours
Serves – 10-12
Ingredients
Pudding:
350g Westgold Unsalted Butter, soft
350g caster sugar
5 eggs, beaten
2 oranges, zest only
2 lemons, zest only
1/4 cup brandy
150g fresh white breadcrumbs
150g self-raising flour
350g mixture of dried apricots, peaches, pears, golden sultanas, figs
Extra whole dried fruit for bottom of bowl
3 tbsp golden syrup
Crushed hazelnuts to serve
Butterscotch sauce:
1 cup brown sugar
2 tsp vanilla
1/3 cup cream
50g Westgold Unsalted Butter
Brandy to taste
Method
Pudding:
Prepare the 20cm pudding bowl by greasing and lining with baking paper. Pour the golden syrup into the bottom of the bowl. Cut the extra whole dried fruit in half horizontally and arrange in a pattern on the syrup. Cut the dried fruit mixture into a small dice. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the beaten eggs a little at a time until incorporated. Add the flour, zest, breadcrumbs, diced dried fruit and brandy and mix on low speed until well mixed. Carefully spoon the mixture onto the arranged fruit and syrup and smooth around. Cover with baking paper and 2 layers of foil and secure with string. Half fill the saucepan with boiling water. Put a rack or cutter in the bottom of the saucepan for the pudding bowl to rest on. Cover with a tight fitting lid and keep the water on a gentle simmer. Steam for 3 hours. During the cooking time, check to make sure the water is still half way up the side of the bowl. Top up with boiling water if necessary. After 3 hours, remove the pudding, peel off the coverings and test with a skewer to check it is cooked in the middle. Take the pudding out of the saucepan and leave to rest for ½ hour. Turn out the pudding onto your serving plate. Remove the baking paper, pour over the butterscotch sauce and sprinkle with hazelnuts. Serve with the butterscotch sauce.
Butterscotch sauce:
Place all ingredients except the brandy into a saucepan. Stir and bring to a gentle simmer for 5 minutes. Remove from the heat and add brandy to taste. Serve warm.
Original recipe sourced from: Westgold
