This traditional pudding with sticky toffee sauce is the perfect finale to any Christmas celebration.
The ingredient of Christmas pudding with cranberry toffee sauce
- 100g dried mango
- 100g prunes
- 100g dried apricots
- 100g dried cranberries
- 100g sultanas
- 1/4 cup (60ml) rum
- 2 oranges, zested, juiced
- 100g panettone crumbs (see note) or fresh breadcrumbs
- 1/2 cup (75g) plain flour
- 2 teaspoons mixed spice
- 1/2 cup (55g) blanched almonds, chopped
- 200g light brown muscovado sugar (see note)
- 100g unsalted butter, softened
- 2 eggs
- 300ml thickened cream
- 1/3 cup (80ml) rum
- 1/2 cup (125ml) good-quality custard
- 1/4 cup (90g) golden syrup
- 1 orange, zested
- 125g caster sugar
- 300ml thickened cream
- 2/3 cup (100g) frozen cranberries
- 2 tablespoons brandy
The instruction how to make Christmas pudding with cranberry toffee sauce
- Chop the dried mango, prunes and apricots into small pieces and place in a bowl with remaining dried fruit. Add rum, orange zest and juice. Cover and leave at room temperature overnight.
- The next day, grease a 1.2-litre pudding basin and place a small circle of baking paper in the base.
- Add the remaining pudding ingredients to the bowl of soaked fruit, beat well to combine, then spread into the pudding basin. Cut a 30cm square of baking paper and a 30cm square of foil. Place the paper on the foil and fold to make a pleat in the centre. Place over the basin, foil-side up, then tie with kitchen string to secure. Place the pudding basin in a large saucepan and pour in enough boiling water to come halfway-up the side of the basin. Cover and simmer over low heat for 5 hours, topping up water as necessary. Transfer the pudding basin to the fridge and chill for at least 2 days, or up to 1 month, to allow the flavours to develop.
- For the iced rum sauce, using electric beaters, beat cream to stiff peaks. Fold in remaining ingredients, place in a plastic container and freeze for at least 4 hours (you can freeze the sauce for up to 1 week).
- For cranberry toffee sauce, place sugar and 2 tablespoons water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium-low and cook, swirling pan occasionally (without stirring), for 3-4 minutes until a golden caramel. Remove from heat. Slowly add cream, taking care as it may splatter. Return to low heat and stir until smooth. Add cranberries and brandy. Cook, stirring, for 5 minutes until berries soften. (Sauce can be made in advance and kept chilled for up to 3 days.)
- A few hours before serving, bring pudding back to room temperature. Place pudding basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Simmer, covered, over low heat for 1 hour or until heated through, topping up water as necessary.
- Remove iced rum sauce from freezer 15 minutes before serving to soften, and gently reheat toffee sauce. Serve pudding warm with iced rum and toffee sauces.
Nutritions of Christmas pudding with cranberry toffee saucecalories: 935.924 calories
calories: 46 grams fat
calories: 27 grams saturated fat
calories: 105 grams carbohydrates
calories: 10 grams protein
calories: 112.55 milligrams sodium