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Christmas Pudding and Brandy Sauce

Christmas Pudding and Brandy Sauce

Ingredients

  • 75g supermarket cooked nut free Christmas pudding (keep the plastic container)
  • 250ml brandy sauce or custard
  • 25ml warm water
  • 4 scoops of Nutilis Powder
  • Method

      1. Place the Christmas pudding in a blender with water, add 200ml of brandy sauce/custard and blend until smooth.
      2. Add the Nutilis Powder and blend for a further 10 seconds, leave to stand for 1 minute.
      3. Line the plastic pudding container with cling film and pour the Christmas pudding mixture into this.
      4. Place in the fridge for 20 minutes and the turn out on to a plate, removing the cling film.
      5. Heat in a microwave for 30 to 40 seconds.
      6. Pour the remaining 50ml of brandy sauce/custard over the pudding and serve (brandy sauce / custard does not need to be thickened as it is already grade 3 / stage 2 consistency).

    Click on this link to download and print a copy of this Nutilis Pudding and Brandy Sauce Recipe


     


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