Dromona’s Perfect Christmas Pudding

This spiced Christmas classic demands to be eaten. Made with Dromona Butter, each mouthful is oozing with festive flavour. For the ultimate Christmas pudding finish with home-made salted caramel sauce, guaranteed to please the whole family this Christmas.

Preparation time: 30 minutes
Cooking time: 4 - 5 hours plus 1 hour on Christmas day
Total time: 6 hours 30 minutes

PREPARATION TIME:

30 minutes

COOKING TIME:

4 - 5 hours plus 1 hour on Christmas day

TOTAL TIME:

6 hours 30 minutes

Makes 1 large pudding
You will need a 1.25kg / 3lb pudding mould and a steamer
Soak the fruit overnight

Ingredients

125g raisins
200g sultanas
100g currants
125g mixed peel (finely chopped orange and lemon peel and natural coloured whole cherries)
Juice and rind of half a lemon
125ml Guinness
200g Dromona butter, softened
200g light muscovado sugar
3 eggs, beaten
200g fresh white breadcrumbs
120g plain flour
1 teaspoon ground nutmeg
1 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 small Bramley apple, peeled and grated

For the salted caramel sauce:

175g soft brown sugar
50g Dromona Butter
½ tsp salt
300ml Double cream

Made for sharing:

Make sure to capture your masterpiece before everyone digs-in! This indulgent dessert is a winner in our books. Why not enjoy yours with a little glass of festive spirit? You’ve earned it. #makeoursyours

How It’s Done:

To prepare the fruit, place raisins, sultanas, currants and mixed peel in a large bowl with lemon juice, rind, Guinness and stir well. Cover with cling film and soak overnight, stir occasionally.
Use an electric mixer to cream butter and sugar together in a large bowl until light and fluffy. Gradually add the eggs. Mix well after each addition and add a handful of bread-crumbs to ensure the mixture doesn’t split.
In a separate bowl, sift flour, nutmeg, mixed spice, cinnamon, baking powder and salt.
Use a large metal spoon to fold the flour, spices and breadcrumbs into the butter mixture. Add grated apple and finally stir in the soaked fruit with any remaining liquid.
Spoon the mixture into a mould, cover with cling film or greaseproof paper and tie securely with string. Cover with foil, place in a hot steamer and steam for 2 – 3 hours until cooked.

For the salted caramel sauce:

Over a low heat, combine all the ingredients into a pan and stir until the sugar is fully dissolved.
Increase the heat, bring the mixture to a boil and let the sauce bubble for 2 – 3 minutes until golden.
Leave the sauce to cool for a 10 minutes before serving.

Made for sharing: