Spiced Cider Brandy Pudding is the ultimate dessert for holiday winter entertaining, serving 6 with a prep time of 15 minutes and a cook time of 1 hour. This boozy, warm, and spicy pudding combines pitted dates, stem ginger, and Somerset cider brandy for a rich base, while ground ginger, cloves, cinnamon, and nutmeg add a festive spice blend. The addition of plain flour, butter, dark brown soft sugar, black treacle, and eggs creates a moist and flavorful sponge that perfectly complements the cold winter weather. To enhance the indulgence, a homemade sauce featuring dark brown sugar, unsalted butter, and heavy cream is drizzled over the pudding, adding a creamy and sweet finish. Serve this delightful pudding with vanilla ice cream for a comforting treat that encapsulates the spirit of holiday gatherings. Whether made in a large pudding basin or divided into individual servings, this Spiced Cider Brandy Pudding promises to be a memorable highlight of any winter festivity.
Ingredients
100g3 1/2 oz pitted dates
250g9 oz stem ginger
2tablespoonsSomerset cider brandy
200g7 oz/ 1 2/3 cups plain (all-purpose) flour
1teaspoonground ginger
½teaspoonground cloves
½teaspoonground cinnamon
¼teaspoonfreshly grated nutmeg
½teaspoonbaking powder
½teaspoonbicarbonate of soda, baking soda
75g2 1/2 oz salted butter
150g5 oz/generous 3/4 cup dark brown soft sugar
1 ½tablespoonsblack treacle, molasses
2eggs
vanilla ice cream, to serve
For the sauce
75g2 ½ oz/generous 1/3 cup dark brown sugar
50g2 oz unsalted butter
150ml5fl oz/scant 2/3 cup double (heavy) cream
Instructions
Preheat the fan oven to 160°C (350°F/gas 4). Grease a 1 litre (2 pint) pudding basin and line the base with a disc of baking parchment.
Put the dates into a saucepan and cover with warm water. Steep over a medium heat for 5–10 minutes to soften the dates. The water should be absorbed by the dates. If not, discard the excess water.
Put the dates, stem ginger and brandy into a food processor and blitz until smooth – if the mixture is a little thick, add some of the syrup from the stem ginger jar.
Next, prepare the sauce. Warm 120 g (4 oz) of the stem ginger mixture in a saucepan over a medium heat, stir in the sugar and butter, then slowly pour in the cream. Simmer gently until the sugar has dissolved. Set aside while you make the pudding.
Combine the flour, spices, baking powder and bicarbonate of soda in a large bowl and stir until combined.
In a separate bowl or in a stand mixer, beat the butter and sugar until light and fluffy. Add the treacle and continue to mix until it is fully incorporated. Finally, beat in the eggs, one at a time.
Add the dry ingredients to the wet ingredients and gently fold in with a spoon until combined, being careful not to overmix.