An Royal Alternative to the Christmas Pudding!

The Royal Adelaide Hotel in Windsor has a recipe to change up your Christmas this year! Their recipe for Prune and Armagnac pudding is the perfect and tasty alternative to the traditional Christmas pudding.

Fancy trying it out? Here’s the recipe:

INGREDIENTS

THE SPONGE 

10 Prunes

2 tbsp Armagnac

120g Butter

70g Light muscovado sugar

70g Caster sugar

2 Eggs – lightly beaten

120g Self raising flour

THE SAUCE

50g Light muscovado sugar

250ml Double cream

METHOD

1. Butter and lightly flour four dariole moulds.

2. Roughly chop the prunes and pour the armagnac over them.

3. Set the oven at 160C.

4. Cream the butter and the sugars together until light and fluffy.

5. Add the beaten eggs a little at a time.

6. Gently fold in the flour.

7. Stir in the chopped prunes and any liquid.

8. Divide the mixture between the dariole moulds. They should be about two thirds full.

9. Bake in the oven for 40 to 45 minutes until springy and golden.

10. Turned out of the moulds.

11. For the sauce put the sugar and cream in a saucepan and bring to the boil, simmer for two minutes and serve.

Wow your guests this Christmas!