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Pastry Chef Phillipa Margetts recreates her great-grandmother’s Christmas Pudding featuring aromatic Cognac and brandy.
One of pastry chef Phillipa Margetts’ favourite Christmas traditions is baking traditional Christmas puddings to give to her friends. Her favourite pudding recipe is her great-grandmother’s, which has been passed down through the family for generations.
Made with dried fruit soaked in Croizet VSOP Cognac and St Remy VSOP Brandy for days ahead of baking, this ultra-moist Christmas pudding is a festive favourite. Ahead of the holiday season we reached out to Phillipa to share her family’s recipe, so you too can recreate it at home to enjoy on Christmas Day or gift to friends.
- Preparation time: 1 - 1.5 hours
- Cooking time: 6 hours, and another 6 hous on day it is to be served
- Serves: 2 puddings (2.5 ltr/ 22cm pudding basin bowls) to serve 15-20 people. They can be stored for up to a year and make great gifts
Ingredients: Pudding
500g currants 500g sultanas 500g raisins 250g candied fruit 350g grated apple 125mL Croizet VSOP Gold Cognac 125mL St Remy VSOP Brandy 500g bread crumbs 500g suet (grated) 500g plain flour 750g brown sugar 1 egg 600mL milk 2 tsp mixed spice ½ tbsp salt
Method: Pudding
Mix the dried fruit and grated apple in a large bowl and then add the Croizet VSOP Gold Cognac and St Remy VSOP Brandy. This should soak for 24 hours allowing flavour to develop Add the the rest of the ingredients and mix well. The bread crumbs can be store bought, or you can buy a loaf of white bread and process it yourself, but make sure it is fine in consistency. The suet should be brought from a butcher, and should be grated by hand or machine. If by hand, wear gloves Lightly grease 2 x 22cm pudding bowls with canola spray. Divide mixture evenly between the bowls – about ¾ full Cut out two pieces of baking paper the size of the bowl and cover each one, then cover with foil over the top to form a lid. Tie it so it is secure and no water will get in Boil water in saucepans, then turn down to a lower heat. Place bowls in pots and simmer in water for 6 hours, topping up the water regularly Let the puddings cool. Store in a dark cool place until they will be consumed – they can keep for up to a year To serve, puddings should first be reheated for 6 hours, as per the step above. Serve with brandy butter or a brandy sauce (see recipes below)
Ingredients: brandy butter
125g unsalted butter 2 cups pure icing sugar 2 tbsp Croizet VSOP Gold Cognac (maybe more to taste)
Method: brandy butter
Place butter and icing sugar in an electric mixer with paddle attachment. Beat until they combine and become very light and fluffy Add Cognac slowly. This should be done by taste, however start by adding 2 tbsp, and if not strong enough, continuously add spoon by spoon until you are happy with the flavour
Ingredients: brandy sauce
8 egg yolks 75g caster sugar 300mL full cream milk 300mL cream Croizet VSOP Gold Cognac or St Remy VSOP Brandy to taste (start with 50mL)
Method: brandy sauce
Whisk the egg yolks and sugar together until they are combined and become pale and creamy in colour Bring the milk and cream to boil Slowly add the boiling milk and cream into the egg mixture, whisking slowly as you add the liquids. Pour it back into the saucepan and place on a low/moderate heat Stir constantly with a wooden spoon or spatula, ensuring the mixture is constantly moving, preventing it from burning It should take about 10 minutes to thicken. Once ready, use the back of the spatula or wooden spoon and run your finger through the mixture to see if the line holds – that indicates it is ready. If not, continue to cook until the mixture holds the line Slowly add the Croizet VSOP Gold Cognac or St Remy VSOP Brandy. It can be best to add a few tablespoons first, and then more if you want a stronger taste Serve warm with pudding
