Plum Pudding with Brandy Butter

Plum Pudding with Brandy Butter GF & V (vegetarian)

Serves 10 - 12

Ingredients - Plum Pudding

750g mixed dried fruit - eg 150g each of currants, sultanas, raisins, dates and dried figs

1 large apple, grated

1/2 cup sherry or port

1 tbsp finely grated orange rind 

2 tsp mixed spices

1 tsp ground ginger

200g chopped glace cherries

1/2 cup gluten free plain flour

1/2 cup tapioca flour

2 cups gluten free stale breadcrumbs 

Brandy to pour over when serving

125g butter

2 eggs

1/2 cup brown sugar

Baking paper and foil

Ingredients - Brandy Butter/Hard Sauce

300g butter

4 cups icing sugar

2 tsp vanilla essence 

4 tbsp Brandy

Directions - Plum Pudding

1. Combine the mixed fruit, glace cherries, sherry, ring, mixed spice and cinnamon in a large bowl. Cover with glad wrap and stand overnight at room temperature.
2. Grease a 2 litre/8 cup pudding basin with butter. Line the base with a small round of baking paper.
3. Beat butter and sugar with an electric beater until pale. Beat in the eggs one time at a time. Mix this with the fruit mixture. Add the breadcrumbs and the flour and fold to combine.
4. Spoon the mixture into the basin and cover with baking paper and foil. Place an inverted saucer in the base of a large saucepan with a tight-fitting lid.
5. Boil pudding for 6 hours, replenishing water to keep original level.
6. Remove the basin from the saucepan and stand for 10 mins before turning out
7. To serve: Pour 1/2 cup of brandy over the pudding and set alight (this will go out but gives a lovely bit of extra flavour). Serve with brandy butter/hard sauce.

*Pudding can be made 1-2 weeks ahead (refrigerated). Boil for 2 hours on the day of serving.

Directions - Brandy Butter/Hard Sauce

1. Cream the butter and icing sugar in a food processor until it is really creamy.
2. Add the vanilla and Brandy and combine well.
3. Place in a plastic container and store in the freezer for up to 2 months.