The Chew: Lesley Nicol + Hugh Bonneville & Christmas Pudding Recipe

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The Chew: Lesley Nicol & Hugh Bonneville Downton Abbey

Lesley Nicol and Hugh Bonneville from Downton Abbey came by The Chew to talk about their show and to make this great Christmas Pudding with Brandy Butter recipe with Clinton Kelly from the book A Year in the Life of Downton Abbey

Check out my attempt to reproduce the recipe below!

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The Chew: Jessica Fellowes Christmas Pudding with Brandy Butter Recipe Ingredients

The Chew: Lesley Nicol + Hugh Bonneville & Christmas Pudding Recipe

Lesley Nicol and Hugh Bonneville came by The Chew to talk about ‘Downton Abbey’ and to help Clinton Kelly make a great Christmas Pudding with Brandy Butter recipe. (Robin Stewart / Shutterstock.com)

 For the Christmas Pudding: 

  • 1 cup white bread crumbs
  • 1/2 cup self-rising flour
  • 1/2 cup chopped suet
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup soft dark brown sugar
  • 1 1/2 cups raisins
  • 1 1/2 cups golden raisins
  • 3 tablespoons mixed peel or finely chopped dried apricots
  • 1 small apple, coarsely grated
  • 3 tablespoons sliced almonds
  • Zest of 1 lemon
  • Zest of 1 orange
  • 2 eggs
  • 2/3 cup Guinness or stout
  • 2 tablespoons brandy
  • butter, for greasing

For the Brandy Butter: 

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  • 2 sticks plus 2 tablespoons unsalted butter, softened
  • 1 1/3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons brandy

Jessica Fellowes: The Chew Christmas Pudding with Brandy Butter Recipe Directions

  1.  Stir together the dry ingredients, citrus zest, almonds, and fruit in a large bowl. Stir in the eggs, 2 tablespoons brandy, and the Guinness. Cover and set aside overnight so the flavors mix together and the batter thickens.
  2. Grease a 2-pint pudding basin with butter. Cut out two circles of parchment paper the size of the bottom and the size of the top. Put the bottom-sized parchment paper in the bottom of the basin and fill it with the mixture, stopping about half an inch from the top. Cover the pudding with the other circle of parchment paper and cover the whole thing with a dome of foil. You might need to tie the piece of foil in place with a piece of string.
  3. Put a muffin ring in the base of a large pan. Make sure the large pan is large enough that you can easily fit the basin in and out. Pour in boiling water on the side of the basin to surround the basin until it comes about halfway up the basin. Cover the pan with a lid and let simmer for 8 hours. Occasionally, you might need to add more boiling water to keep the simmering going.
  4. After 8 hours, take the basin out. Make sure to wear oven mitts, because it will be hot.
  5. If you’re not using it right away, you should steam it once again later for 2 hours in the same way, with the large pan and boiling water.
  6. Turn the pudding out into a flat dish and serve with a holly in the center. If desired, pour a ladle full of brandy on top and light it on fire so it’s nice and caramelized on the outside.
  7. To make the brandy butter, which you should serve it with, beat the butter with an electric mixer until smooth, then add the vanilla and sugar. Finally, add the brandy to taste and stir well.
  8. Cover and store the brandy butter in the fridge until ready to use.
  9. Enjoy!

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Comments

  1. Linda Leone says

    I was unable to “Pin” this recipe, it said it may lead to inapropriate content. I’m upset because I really wanted to “pin” it. My grandmother used to make this. I liked the tip about resteaming to serve later. I think it will taste even better after sitting and mellowing.

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