Roe Park Resort
Friday, 07 December 2012

Roe Park Christmas pudding with brandy sauce

Make yourself a delicious Roe Park Christmas Pudding.

  • 2 ½ pound of cake crumbs
  • 6oz of caster sugar
  • 2 ½ oz of self raising flour
  • 1 oz of mixed spice
  • 4 oz of melted butter
  • 6 oz of egg
  • ½ teaspoon Rum essence
  • 1lb 6oz of sultanas
  • 6oz cherries
  • 2 oz of atora
  • 6oz of Guinness

Makes 15 individual puddings

Brandy sauce

  • ½ pint of milk
  • ½ pint of cream
  • 6oz of sugar
  • 6 egg yolks
  • 1 measure of brandy


  1. Mix the cake crumbs, sugar, flour, and mixed spice in a large bowl
  2. Add the melted butter, eggs and rum essence to the cake crumb mix
  3. Then add the sultanas, cherries and the atora mix thoroughly
  4. Finally add the Guinness mix well until all the ingredients are incorporated
  5. Divide the mix between the 15 moulds cover with greaseproof paper and tin foil then steam for 40 mins

For the brandy sauce

  1. Put the milk and cream in a sauce pan and bring to a simmer
  2. Put the egg yolks and sugar in a bowl and mix until a pale yellow colour
  3. Add the hot milk and cream to the yolk an sugar mix whisking all the time so the egg yolks don’t curdle
  4. Put back on the heat and stir continuously until the mix coats the back of the spoon a wooden spoon is best for this remove from the heat, add the of measure of brandy  and serve warm with the Christmas puddings