Gourmet Dessert
Recipe
This gourmet dessert recipe makes an excellent light alternative to the rather heavier, traditional Christmas Pudding. But don't save it just for Christmas, it's a fantastic sponge pudding, all winter long!
Here I serve it with rum or brandy butter, but it's also excellent served with double cream, custard or vanilla ice cream....the choice is yours!
This gourmet dessert recipe can be prepared two to three weeks in advance and then frozen. Once defrosted, it only needs steaming for an hour and it's ready to serve!
Gourmet food........the EASY way!
Spiced Sponge Pudding with Brandy Butter
INGREDIENTS
SERVES 8
For the Brandy Butter
6oz (175g) unsalted butter
6oz soft dark brown sugar
6 tablespoons brandy
For the Sponge Pudding
4oz (110g) softened butter
4oz (110g) soft light brown sugar
2 large eggs, well beaten
6oz (175g) self-raising flour
1/4 level teaspoon ground nutmeg
1/4 level teaspoon ground mace
1/4 level teaspoon cinnamon
pinch salt
1 teaspoon lemon juice
finely grated zest of 1 small lemon
finely grated zest of 1 small orange
1 medium cooking apple, peeled, cored and finely diced
3 rounded tablespoons mincemeat
METHOD
Brandy Butter
- Beat the butter until smooth and creamy.
- Gradually, beat in the sugar and brandy.
- Spoon into a suitable bowl or container, cover and refrigerate until required.
TIP
For this gourmet dessert recipe, the brandy butter can be prepared up to 2 weeks in advance. Keep it refrigerated right up to the last minute as the temperature contrast with the warm dessert works really well.
If you are not a lover of brandy, try this recipe for Rum Butter instead! Or you might like to try finely grated orange zest and an orange liqueur, or a dash of espresso and coffee liqueur - go wild...... experiment!
Sponge Pudding
- Butter a 2 pint (1.2 liter) pudding basin.
- Cream together the butter and sugar with an electric whisk or beater if you have one, or a wooden spoon if not. Beat until the mix turns pale and creamy.
- Beat in the eggs, a little at a time, beating really well between each addition.
- Sieve together the flour, spices and salt.
- Carefully fold in the flour and spices using a metal spoon or spatula.
- Now add the lemon juice, grated orange and lemon zest, diced apple and the mincemeat. Fold through until everything is well combined.
- Spoon the sponge mixture into the basin, tie a double piece of pleated foil or greaseproof paper around the rim, securing firmly.
- Place the pudding in a steamer over boiling water and steam for 2 1/2 hours.
TIP
If you are making this gourmet dessert recipe in advance, once cooked, allow it cool completely. Then turn it out, wrap it and freeze it until required. When you wish to use it, defrost overnight, return to a buttered basin and tie a double piece of pleated foil or greaseproof paper around the rim, securing firmly. Place the pudding in a steamer over boiling water and steam for 1 hour.
TO SERVE
Serve a slice of the warm sponge pudding on a dessert plate with a spoonful of the chilled brandy butter on the side.
ENJOY!
This gourmet dessert recipe makes a perfect, light pudding for a winter dinner party. It's also an excellent alternative to the rather more rich and heavy, Traditional Christmas Pudding.
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