Cookies at

At we use cookies to ensure that you get the best user experience. If you continue without changing your settings, we'll assume that you are happy to receive all cookies used by website. However, if you wish to, you can find out how to block cookies here.


Careline: (ROI) 1800 923 404 (NI) 0800 783 4379 | | Contact

The premier source of information for the management of patients with Dysphagia

Christmas Pudding and Brandy Sauce

Christmas Pudding and Brandy Sauce


  • 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


    Related Entries

    28 April 2015

    Chicken Noodle Soup

    Ingredients (for 1-2 servings) 150ml chicken or vegetable stock (or miso soup mix) 60g chopped…

    more >>

    28 April 2015

    Minced Beef or Bolognese Sauce

    Ingredients (for 1 serving) 1/2 tbsp sunflower oil 30g onion (chopped) 30g carrots (chopped) 100g…

    more >>

    06 July 2011

    Mushroom Soup

    Ingredients (for 1-2 servings) 150g mushrooms 10g butter 5g pureed garlic 1 medium onion, chopped…

    more >>