Simon Gaults Christmas Pudding 750g

Simon Gault’s Christmas Pudding is a cherished family recipe, offering a classic festive dessert without the fuss. Ready-to-heat, this pudding serves 10 people and is perfect for holiday celebrations. Follow our simple microwave reheating instructions to enjoy a moist, flavourful pudding that can be topped with a luxurious homemade rum sauce.

For an added touch, flambé with brandy for a dramatic and festive presentation. A must-have treat for your Christmas table!

Microwave Reheating and Rum Sauce Instructions for Simon Gault’s Christmas Pudding

(Serves 10)

Reheating Instructions

1. Prepare the Pudding:
   • Remove the pudding from its outer packaging.
2. Cover with a Damp Tea towel:
   • Dampen a clean tea towel with water, wring out the excess so it is not dripping, and drape it over the pudding. Ensure the tea towel is loose and does not touch the sides of the microwave.
3. Heat:
   • Microwave on medium power (50%) for 8–10 minutes, depending on the wattage of your microwave. Check the pudding halfway through heating to ensure it is warming evenly and rotate if necessary.
   • If the tea towel dries out, re-dampen it to maintain moisture.
4. Rest:
   • Let the pudding stand, still covered, for 1–2 minutes after microwaving to allow the heat to distribute evenly.

To Serve

• 4 Tbs brandy, warmed, for flaming
  Decorate the pudding if desired. Gently warm the brandy in a small saucepan (do not boil). Place the pudding on a heatproof serving dish, pour the warmed brandy over the top, and carefully set it alight with a long match or lighter. Allow the flames to subside before slicing.
• Serve the pudding with Rum Sauce (recipe below) for a luxurious finish.

Rum Sauce Recipe

Ingredients:

• 1 cup cream
• 2 egg yolks
• 1 Tbs sugar
• 3 Tbs dark rum
• ½ cup cream, whipped

Instructions:

1. Heat the first measure of cream in a small saucepan until small bubbles appear around the edges (do not boil). Remove from heat.
2. In a bowl, whisk the egg yolks and sugar together until creamy.
3. Slowly pour the heated cream into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens enough to coat the back of a spoon. Remove from heat and let cool to room temperature.
5. Once cooled, stir in the dark rum.
6. Gently fold in the whipped cream to keep the sauce light and airy. Transfer to a jug for serving.

Simon’s Brandy Butter

Serves: 8–10

Ingredients

• 120 g (4 oz) soft unsalted butter
• 120 g (4 oz) icing sugar, sifted
• 2-3 tablespoons brandy, to taste
• Zest of 1 lemon
• Zest of 1 orange

Method

Beat the butter until pale and fluffy. Gradually add the icing sugar, beating until smooth. Mix in the brandy a tablespoon at a time, then stir in the lemon and orange zest. Spoon into a dish, cover, and chill for at least 2 hours. Bring to room temperature before serving.

Simon Says

Perfect with Christmas pudding, mince pies, or toasted panettone.

Watch this YouTube video below to see Chef Simon Gault and Jane Rangiwahai team up to make two festive classics – rich, creamy Brandy Butter and a luscious Rum Sauce – the ultimate accompaniments for Christmas pudding