Christmas self-saucing pudding
serves
6
It's the ultimate set and forget dish come Christmas.
Ingredients (18)
- 1¼ cups (185g) self-raising flour
- ½ cup (60g) chopped toasted pecans
- 1 tsp ground ginger
- 1 tsp mixed spice
- ½ tsp ground nutmeg
- 2 eggs
- ½ cup (125ml) milk
- 200g mixed dried fruit soaked in 2 tbs brandy
- 75g unsalted butter, melted, cooled, plus extra to grease
- 1 firmly packed cup (250g) brown sugar
- 2 tsp cornflour
- ⅓ cup (80ml) maple syrup
- 1 tsp ground cinnamon
- 2 tbs pure icing sugar
Cheat's brandy ice cream
- 600ml thickened cream
- 395g can condensed milk
- 2 tsp vanilla extract or vanilla bean paste
- ¼ cup (60ml) brandy
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the ice cream, place all the ingredients except the brandy in a stand mixer fitted with the whisk attachment and whisk to soft peaks (make sure you don’t overwhip, as mixture will split). Add the brandy and whisk to combine. Pour into a freezerproof container and freeze overnight.
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2.Preheat oven to 180°C. Grease a 1.5L, 26cm ovenproof dish with butter.
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3.Combine flour, pecans, spices, eggs, milk, mixed fruit and brandy, butter and ½ cup (125g) brown sugar in a bowl and pour into the prepared dish.
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4.For the sauce, combine the cornflour and the remaining ½ cup (125g) brown sugar in a bowl and scatter over the batter.
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5.Combine 1 cup boiling water and the maple syrup in a jug, and pour over the batter, using a spoon to break the fall of the liquid.
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6.Bake for 20-25 minutes or until just set.
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7.Combine the cinnamon and icing sugar, and sift over the pudding just before serving.
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8.Serve with scoops of brandy ice cream.
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