Name: Quick Christmas pudding with brandy sauce
Yield: 6 servings
Cuisine: Boil
Ingredients: 250.00 g fruit mincemeat; 60.00 ml sugar; 1.00 ml salt; 2.00 ml Bicarbonate of soda; 60.00 ml breadcrumbs dry; 125.00 ml carrots grated; 1.00 eggs beaten; 125.00 ml flour cake; 190.00 ml sugar; 125.00 ml butter; 4.00 eggs just the yolks; 250.00 ml cream fresh, whipped; 45.00 ml brandy

Recipe Disclaimer

Tap for method

Ingredients (13)

250.00 g	fruit mincemeat
60.00 ml	sugar
1.00 ml	salt
2.00 ml	Bicarbonate of soda
60.00 ml	breadcrumbs — dry
125.00 ml	carrots — grated
1.00	eggs — beaten
125.00 ml	flour — cake

BRANDY SAUCE

190.00 ml	sugar
125.00 ml	butter
4.00	eggs — just the yolks
250.00 ml	cream — fresh, whipped
45.00 ml	brandy

Tap for ingredients

Method:

Mix all ingredients well, adding a little milk if mixture is too dry.
Turn into a greased pudding basin or 6 individual moulds. Cover with greased foil and secure with a string.
Steam for 3 hours in a tightly covered saucepan of boiling water that comes halfway up the sides of the pudding basin.
If using individual moulds, cook in a shallow saucepan of water coming halfway up the sides and reduce cooking time to 1 1/2 hours.
BRANDY SAUCE:
Cream sugar and butter. Add egg yolks and cream and beat well.
Mixture may curdle, but will become smooth when cooked.
Place in top of double boiler and cook over boiling water, stirring constantly until thickened. Do not boil.
Stir in brandy and serve hot or cold.