Recipes / Ideas
- Heating Instructions
- Brandy Butter
- Custard Sauce
- Brandy or Rum Sauce
Flaming Your Pudding
The flaming of the pudding needs a steady hand for safety reasons.
- Half-fill a metal ladle, or similar, with brandy and carefully heat over a gas flame or lit candle.
- When the flame is hot enough, the brandy will light.
- Pour the flaming brandy over the pudding. Make sure the lights are out when taking to the table for a grand entrance.
- Once the flames have subsided, serve with a brandy butter, brandy sauce, cream or home-made custard.
Heating your plum pudding
Your plum pudding has been cooked already and only requires gentle reheating. (Actually, it's great eaten at room temperature as a cake). To ensure that your plum pudding tastes its best, heating by steaming is recommended, but you can also use a microwave for convenience.
1. Immerse unopened tin in a saucepan filled with water.
2. Gently bring water to the boil.
3. Simmer for 60 minutes. Do not allow to boil dry. Top up water if required.
4. Carefully remove tin from water and cool until able to handle.
5. Open tin using a can opener and run a knife along the inside of tin.
6. Place plate on top of tin and invert plate and tin.
7. With pudding on plate, cut into portions and serve.
Do not allow to boil dry
1. Open tin lid using a can opener and run a warm knife around inside of tin.
2. Place plate on top of tin and invert plate and tin so pudding comes out of tin.
3. Cover pudding with a microwaveable cover or bowl then heat on high for 4 minutes.
4. Leave to stand for 2 minutes. Cut into portions and serve.
Caution: Pudding will be hot
Because individual microwave ovens vary in heating efficiency and characteristics, the heating times indicated should be used as a guide only.
Enhance your dining experience with one of these delicious sauces. Click on the recipes in the left column.
Brandy butter is the perfect accompaniment to Christmas Mince Pies and Plum Pudding. Taking only 10 minutes, this brandy butter recipe is so easy and quick you'll never buy it from a shop again.
100g soft, unsalted butter
225g icing sugar
3-5 tablespoons brandy or cognac
Place the soft butter into a large baking bowl. Beat with an electric hand whisk until light and creamy.
Add the icing sugar and beat again until all the sugar is incorporated.
Add the brandy or cognac to taste and stir well. If you add too much brandy the mixture may curdle. If it does, don't worry, just add more icing sugar until the mixture binds back together.
Spoon the butter into a serving dish, cover and store in the fridge until required.
The butter can be made up to five days in advance.
2 cups milk
1 large egg
3/4 cup sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon flour
1 tablespoon butter
In saucepan, scald milk and allow to cool.
Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
Serve your Rotary Traditional Plum Pudding warm with custard sauce and whipped cream on the side.
Brandy or Rum Sauce
80ml brandy or rum
2 egg yolks
1 teaspoon arrowroot or cornflour
1 teaspoon light brown sugar
Blend arrowroot or cornflour with a little cold milk.
Heat the remaining milk and when boiling, stir it into the blended arrowroot or cornflour.
Return mixture to pan and bring back to boiling point.
Mix together egg yolks, brandy and sugar.
Allow the arrowroot sauce to cool a little and whisk into the egg mixture.
Cook without boiling, whilst whisking until the sauce thickens. If it becomes too thick, add a little milk or cream to slacken.
Serve hot over your Rotary Traditional Plum Pudding.