Soften butter. Beat the butter with an electric mixer until it’s fluffy. Slowly add an equal amount or more of confectioner’s sugar. You will see that the mixture changes texture. Slowly add the brandy after this textural change in the sugar/butter blend. Beat further until the mixture becomes light and fluffy. Spoon the brandy butter into serving dishes and chill until firm. When turning the mixture into the serving dish, finish off the top by swirling it into a circular pattern with the bottom of the spoon for a decorative effect.
Garnish everything with Holly in berry if you have it.
To light the plum pudding, pour a generous cup of Christian Brothers Brandy (none other!) on top. There’ll be a little puddle on the plate. That should light pretty easily and the blue flames will creep up the sides.
Douse the lights in the dining room to bring in the pudding to the acclaim of all at the table. Don’t be disappointed if the flame is out quickly. That’s how it goes.
I have no idea, or wish to know the carb count of this wonderful traditional food. Save one pudding for New Year’s Day dinner if you can. Leftover pudding is generally fried in a little butter in a cast-iron pan the next day. Microwaving works just fine too, but will not please any Luddites at the table.
AND FINALLY… Riding the favourite at Cheltenham, a jockey was well ahead of the field. Suddenly he was hit on the head by a turkey and a string of sausages.
He managed to keep control of his mount and pulled back into the lead, only to be struck by a box of Christmas crackers and a dozen mince pies as he went over the last fence.
With great skill he managed to steer the horse to the front of the field once more when, on the run in, he was struck on the head by a bottle of sherry and a Christmas pudding.
Thus distracted, he succeeded in coming only second. He immediately went to the stewards to complain that he had been seriously hampered.
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