Christmas Pudding with Butterscotch Sauce

Christmas Pudding with Butterscotch Sauce

  • By Crystal Murray
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  • Origin Dec/Jan

“Christmas pudding is largely associated with traditional British cuisine,” Crystal says. “My family has a strong Scottish heritage with names like MacDonald, Robertson, and Hayman thrown in the mix, but the basic ingredients of this quintessential Christmas dessert also made their way over the Highlands and into the hearts and to the celebratory tables of the clans.”

She continues, “I was a teenager before I gave much thought to how our Christmas pudding was made. Like most aspects of my childhood Christmas, things just magically appeared. I learned that the pudding was actually steamed in a can in a big pot of boiling water. I’m not sure where the can came from or what it originally contained, but it is the same can that has been used year after year.”

Ingredients

For the pudding

1          cup (250 mL) suet

1          cup (250 mL) molasses

1          tsp (5 mL) baking soda

½         tsp (2.5 mL) cinnamon

¼         tsp (1 mL) cloves

½         tsp (2.5 mL) salt

2          cups (500 mL) raisins

2          cups (500 mL) flour (gluten free flour works fine, too)

1 ½      cups milk

Directions

Mix all ingredients in a large mixing bowl in order listed above. Butter and lightly dust the sides of your baking canister or pudding mould, add batter, and place in a large pot of simmering water. The water should come at least halfway up the sides of your canister. Steam the pudding for three hours.

Add a little water occasionally.  

After three hours, remove from pot and let cool before emptying pudding from the canister. Crystal’s Mum puts her pudding in a large Ziplock bag and sits it upright in the fridge for a day or so before serving.

Butterscotch Sauce

4          tbsp (60 mL) butter

1          cup (250 mL) packed dark brown sugar

1          tbsp (15 mL) vanilla extract

1          tsp (5 mL) salt (not needed if you are using salted butter)

¾         cup (175 mL) whipping cream (optional, but makes a creamier sauce)

 

Mix all ingredients in a medium saucepan. Heat to boiling over medium heat, stirring constantly for three to four minutes until the sauce starts to thicken. Serve warm over pudding. Store covered in refrigerator.

Suitable Drinks

  • Red Wine
Christmas Pudding with Butterscotch Sauce

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