Traditional Boozy Christmas Pudding & Boozy Brandy Butter

a beautiful moist fruit & nutty boozy Christmas pudding with the most amazing ingredients! Easy to prepare & doesn't take all day!! Exclusive to Candlebridge Bakery Ireland.

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   ** Candlebridge Bakery Boozy Christmas Pudding **

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   Buttergrease a 10" x 2" Glass Pyrex Dish round bowl and leave aside for the time being.

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   Bowl A: In a large mixing bowl, add the light muscavado sugar & vanilla sugar and pour over the melted butter, orange, Madagascan vanilla, lemon and rum essence, Guinness, Lamb Navy dark rum and Martell Vs brandy until the sugar dissolves and then add the beaten eggs and mix well together.

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   Now add the cherries, walnuts, sultanas, zest of one lemon, zest of one orange.

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   Mix your fruit well with the sugary & alcoholic mix and leave aside for the moment!

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   Bowl B: In another bowl, sieve the self raising flour, ground almonds, cloves, cinnamon, ginger, mixed spice and add the crushed biscuits and breadcrumbs and mix well together.

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   Now for the fun part, fold in the contents of Bowl B into Bowl A, 4 tablespoons at a time until you have used up all your dry ingredients and mix it well with the fruit, nut & sugary alcohol mix.

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   Pour the pudding mix into a very well buttergreased bowl or round glass casserole dish (which I used!) and let it settle for the moment.

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   Now preheat your oven to 165oC and remove all trays from the oven bar one and fill a large roasting with water and place at the bottom of your oven! Make sure your oven shelf is a couple of inches over the steaming water. Leave the lid on the your casserole dish slightly ajar to recieve some of the steaming..

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    Stage one: Place lid on casserole dish and place in the oven for 45 minutes and come out to check if the water needs topping up now check this box [ ] (this is your time guide!)

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    Stage two: Raise the temperature to 170oC and leave in oven for a further 45 minutes and check for water topping up! Check this box [ ]

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    Stage three: Raise the temperature to 180oC and leave in oven for a further 45 minutes and take out of the oven. Check this box [ ]

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    Now perform the skewer test, if it's clean, it's cooked, if not, leave in the oven for a further 15 minutes. Check this box [ ]

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    Place a large plate over your pudding dish and tip it over, praying that the result is a lovely juicy boozy pudding is beaming proudly back at you!
    
    ** Candlebridge Bakery Boozy Brandy Butter **
    
    2.5 oz Butter
    4oz Icing Sugar (sieved)
    3 Capfuls of Martell Vs Brandy

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    In your electric mixer, add the sieved icing sugar and pop the butter in a covered cup and place on high in the microwave for 1 minute until melted and add to the sugar. Switch your mixer on to medium setting and then add three capfuls of the brandy. Pour into a little decorative dish and allow it to set, which doesn't take long and then spoon it on top of a slice of warm pudding and watch it melt!!