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Christmas berry puddings
- Prep time:
- 30 min
- Cook time:
- 25 min
- Serves:
- 8
This Christmas berry pudding is rich, dark and spicy but with a lighter taste and texture than the classic, try Angela Nilsen’s version, served with a salted butterscotch sauce
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Ingredients
For the puddings
- 100 g black treacle
- 1 tbsp milk
- 175 g butter, room temperature, plus extra for greasing
- 100 g muscovado sugar
- 200 g self-raising flour
- 1½ tsp baking powder
- 1½ tsp mixed spice
- 3 large eggs
- 140 g blueberries, larger ones halved
For the salted butterscotch sauce
- 50 g butter
- 140 g light muscovado sugar
- 200 ml double cream
- ½ tsp sea salt, flakes
For the decoration
- blueberries
- sprigs of holly
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Preheat the oven to 180C/160C fan/gas 4 and grease 8 x 200ml pudding tins.2. Mix together the black treacle and milk. Put the butter, sugar, flour, baking powder, mixed spice, eggs and treacle and milk mix in a large mixing bowl and beat with a wooden spoon for 2-3 minutes, or use an electric hand mixer for 1 minute, then gently fold in the blueberries.
3. Divide the mixture evenly between the pudding tins and bake for 20-25 minutes, until risen and cooked though.
4. For the butterscotch sauce: While the puddings are baking, make the sauce by adding the the butter, sugar and cream to a medium saucepan over a low heat.
5. Heat slowly for about 5 minutes or until the sugar has completely dissolved and the butter melted. Raise the heat to bring to a boil then bubble fairly vigorously for 3-4 minutes without stirring, or until the sauce has thickened and is a rich toffee colour. Let the bubbles subside, then stir in the salt.
6. When the puddings are cooked, remove from the oven, leave in the tins for a few minutes, then carefully loosen around the sides with a small palette knife and turn out onto plates.
7. Serve with a little of the warm sauce poured over and decorate with a few blueberries and holly sprigs. Serve the rest of the sauce separately.
This recipe is classed as intermediate
Avg User rating
3.29 / 5 (14 votes cast)
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