INGREDIENTS
Pudding
80 ml brandy
200 ml orange juice
100 g mixed peel
100 g currants
100 g sultanas
450 g seedless raisins, chopped
225 g brown sugar
225 g butter, softened
2 eggs, lightly beaten
400 g fresh breadcrumbs
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon Sea Salt
75 g grated carrot
2 tablespoons milk
2 tablespoons golden syrup
30 g butter, extra for greasing
Brandy butter
250 g butter
125 g icing sugar, sifted
1 tablespoon brandy
Brandy anglaise
10 egg yolks
80 g caster sugar
1 teaspoon vanilla bean paste
500 ml cream
500 ml full cream milk
60 ml brandy
To serve
30 ml brandy, for flaming
Brandy butter
Brandy anglaise
Miele Accessories
METHOD
Pudding
- Combine brandy, orange juice and all dried fruit in a large bowl, cover with cling wrap and macerate in the refrigerator for 2-3 days.
- Cream butter and sugar on low speed until light and fluffy.
- Add the eggs one at a time, beating well between each addition to ensure it is fully incorporated.
- Using a large spoon, combine the macerated fruit into the egg mixture and stir well.
- Add remaining ingredients and mix well. This is best done with your hands to fully incorporate all ingredients.
- Grease the moulds and or pudding basins with butter and line the base of each mould with
a round of baking paper. - Divide equally between 18 x cup moulds or into 2 x 1 litre heatproof pudding bowls.
- Cover puddings with a round of baking paper, pleated down the centre to allow for expansion.
- Cover puddings again with foil, also with a pleat in the middle, and place over the baking paper in the same direction as the pleat to allow for expansion.
- Place the puddings on a perforated steam tray. Steam at 100°C for 4 hours for small puddings and 6-8 hours for large puddings, refilling the water in the steam oven when directed.
- Leave the covers on the puddings and allow to cool before storing in the refrigerator until required.
Brandy butter
- Cream butter and sugar on low speed until light and fluffy.
- Add the brandy and beat well until light and fluffy.
- Pipe the brandy butter into swirls on a baking paper lined baking tray and refrigerate for 2 hours until firm. Store in an airtight container and refrigerate or freeze until required.
Brandy anglaise
- Whisk the egg yolks, sugar and vanilla paste in a bowl until the sugar has dissolved and the mixture is light and creamy.
- Add cream, milk and brandy to the mixture, whisk until combined.
- Place mixture into a solid steam tray and cover tightly with cling wrap. Steam at 85°C for 50 minutes.
- Stir with a whisk to break any bubbles on the surface. Pass through a fine sieve, leave to cool.
To serve
- Remove puddings from refrigerator and place on a perforated steam tray. Steam at 100°C
for 25 minutes for the small puddings or 1 hour for large puddings. - Place the pudding on a large platter. Pour the extra brandy over the top of and ignite with a match. Let the flames subside before cutting and serving with brandy butter and brandy anglaise.
Hints and tips
- Begin this recipe 3 days in advance to give maximum flavour and plumpness to the fruit.
- Puddings can be kept in the refrigerator for 4 months, well wrapped with cling wrap or frozen for up to 12 months.
- Brandy anglaise can be stored in the refrigerator for up to 4 days.
- Brandy butter can be stored in refrigerator or freezer.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
