Christmas Pudding with Butterscotch Brandy Sauce
1 3/4 cups dried mixed fruit
1 cup water
1/2 cup brandy
3/4 cup firmly packed brown sugar
125g butter, chopped
1 tsp bicarbonate of soda
2 x 60g eggs, lightly beaten
1 1/2 cups self-raising flour
1 tsp mixed spice
1/4 cup firmly packed brown sugar
3/4 cup caster sugar
2/3 cup cream
Grease a 23cm deep round cake pan then line base and sides with baking paper. Combine dried mixed fruit, water, brandy, brown sugar and butter in saucepan. Stir over heat until butter is melted and sugar is dissolved. Bring mixture to the boil then reduce heat and simmer uncovered for 10 minutes.
Remove pan from heat, stir in bi-carb soda. Transfer mixture to a bowl, cool to room temperature then stir in eggs followed by sifted flour and spice and mix until well combined. Spread mixture into prepared pan. Bake in a 180C preheated oven for 50-60 minutes or until just firm in centre. Stand pudding in pan for 5 minutes then turn onto a serving plate. Serve warm with sauce and cream or ice-cream, if desired.
Combine butter and sugars in saucepan, stir over heat without boiling until butter is melted and sugar is dissolved. Bring to the boil, reduce heat and simmer uncovered, without stirring for 5 minutes. Remove from heat, allow bubbles to subside and stir in cream. Serve warm.
Pudding is best prepared as required. Sauce can be prepared ahead. Stand covered and reheat just before serving.