Nana’s Christmas Pudding Flambe Challenge

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Recipe by Naomi Sherman
Calories

300

kcal


Welcome to the Edible Heirlooms Flambe Challenge.

The flaming pudding on the front cover of my Edible Heirlooms cookbook is so stunning and was so much fun to create that I’m going to throw a challenge out to you all.

I would love for you to re-create the flaming pudding shot and will award one of my “New Best Friend” packs, including a signed Edible Heirlooms cookbook, branded apron, market tote and tea towel, to my pick of the entries.
While I would very much love to see you cook my Nana’s Christmas Pudding, I also want you to be creative and have fun.

Make or buy something yummy, choose your booze and set that sucker on fire. Take a photo or video of your efforts and show the world.
Tag me in your photos and stories and I will share every single entry.

Do you have a copy of my Edible Heirlooms cookbook? Include it in your photo or video and you will get a bonus entry.

Not sure how to flambe? Head to my instagram account and I will have a how to video saved in my highlights.

To be in the running to win, you must:
Be following me on instagram, facebook or twitter.
Tag me in your post so that I see your entry.
Tag a friend in your post and challenge them to do one better.

Competition closed on December the 21st and the winner will be announced then.

Good luck! Don’t burn your house down!

Ingredients

  • 3 Tablespoons of butter

  • 1 ½ cups of boiling water

  • 1 ½ cups of mixed dried fruit

  • ½ cup of raisins (a must!)

  • 1 teaspoon of mixed spice

  • 3 Tablespoons of sugar, white or brown

  • 1 teaspoon of bi-carb soda

  • 1 ½ cups of plain flour

  • 1 Tablespoon of brandy

Directions

  • Place butter in a mixing bowl and pour boiling water over it. Stir until butter is melted.
  • Add dried fruits and spices.
  • Stir in sugar and bi-carb soda.
  • Sift in flour and mix thoroughly (it will be a most mixture)
  • Cover and leave in bowl overnight.
  • Stir in brandy and then pour into a well-greased pudding basin.
  • Cover basin securely and stand ion a trivet on a large saucepan.
  • Pour boiling water 2/3 of the way up the sides of the basin and simmer for three hours.
  • Turn out and serve dusted with icing sugar or with lit brandy.