The Amazon Everything Christmas Pudding and sauce recipes to try at home

Add some extra wow to your dessert this Christmas with Anna’s Vanilla Butterscotch Brandy Custard. This luscious sauce combines rich vanilla and smooth butterscotch with a hint of brandy for a decadent finish. This sauce isn’t just a treat; it’s a holiday classic reimagined with a touch of sophistication.

BRANDY CUSTARD

• 200ml Milk
• 200ml Cream
• 1 Vanilla pod (split and seeds scraped) 
• 4 Egg Yolks
• 80g Caster Sugar  
• 1 Tbsp Brandy

CARAMEL

• 50g Brown Sugar 
• 100ml Cream 
• 25g Butter 
• Pinch of sea salt

BRANDY CUSTARD 

1. Infuse the milk and cream: · In a medium saucepan, combine the milk, cream, and vanilla pod along with its seeds. Gently heat the mixture until it just begins to steam, then remove from heat
2. Prepare the egg mixture: In a medium bowl whisk together the egg yolks and caster sugar until pale and slightly thickened
3. Combine and cook: Slowly pour the hot milk and cream mixture over the egg yolk mixture, whisking continuously to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it reaches 82°C (180°F) or thickens enough to coat the back of a spoon
4. Finish and strain: · Remove from heat, strain through a fine sieve to ensure smoothness, and whisk in the brandy. Set aside
   

CARAMEL

1. Combine ingredients: In a small saucepan, add the brown sugar, cream, butter, and sea salt
2. Cook and reduce: Place the saucepan over medium heat, whisking continuously until the mixture is smooth. Allow it to simmer and reduce slightly until it reaches a rich, caramel consistency
3. Combine: Whisk the salted caramel into the brandy custard until fully incorporated, creating a luscious, brandy-infused caramel custard

For those who crave a savoury twist, Anna’s Rich Pale Ale Gravy is a game changer. This unique gravy combines the robust flavors of pale ale with traditional gravy elements, creating a mouthwatering complement to your Christmas pudding. It’s the ideal sauce for those who appreciate a savoury note with their sweet dishes, adding depth and richness to every bite. It’s also the perfect ode to a sun-soaked Aussie Christmas lunch.

• 80g Butter, unsalted
• 80g Plain Flour 
• 3 Springs Thyme
• 100ml Pale Ale 
• 800ml Chicken Stock or Vegetable Stock
• 3 Tbsp Worcestershire Sauce 

1. Make the roux: In a saucepan over medium-high heat, add the butter and let it melt completely. · Whisk in the flour, stirring continuously for 2-3 minutes, allowing the mixture to cook and thicken. The roux should turn a light golden colour
2. Incorporate the pale ale and stock: Gradually pour in the pale ale, whisking continuously to combine and prevent lumps. Once the beer is fully incorporated, slowly whisk in the stock, continuing to stir until smooth
3. Reduce and thicken: Bring the gravy to a gentle simmer and cook over medium heat for 15-20 minutes, allowing it to reduce and thicken slightly.
4. Finish and season: Add the thyme sprigs and Worcestershire sauce, stirring to combine. Season to taste with salt and pepper

If you’re looking for the best of both worlds, Anna’s Roast Veggie & Cranberry Jam Gravy combines sweet and savoury, making for a must-try this Christmas. This sauce features roasted seasonal vegetables blended with tart cranberry jam, creating a delightful balance of flavours. It’s the perfect way to add a touch of festive cheer to your dessert while celebrating the bounties of the season.

• 200g Pumpkin
• 1 Carrot
• 1 Stick of Celery
• 1/2 Sweet Potato
• 1 Onion
• 800ml Vegetable Stock
• 2 Springs Rosemary  
• 5g Dried Porcini Mushrooms
• 100ml Red Wine 
• 3 Tbsp Cranberry Jam

1. Preheat the oven: 180°C (350°F)
2. Prep and roast vegetables: Wash and chop the carrot, celery. Peel and dice the onion and sweet potato into 2 cm cubes. Place all vegetables on a baking sheet, drizzle with olive oil, and roast in oven for 20-25 minutes, or until softened and golden
3. Prepare infused stock: In a pot, bring the vegetable stock to a boil. Add the dried porcini mushrooms and rosemary sprigs, cover, and let it infuse for about 10 minutes
4. Combine and reduce: In a small saucepan, place the roasted vegetables and pour in the red wine. Simmer and reduce the wine by half. Add the infused vegetable stock to the saucepan, discarding the rosemary
5. Blend and season: Using an immersion blender or transferring to a countertop blender, blend all ingredients until smooth. Season to taste with salt and pepper, if needed
6. Finish with cranberry sauce: Whisk in the cranberry sauce until fully incorporated, adding a hint of sweetness and a rich flavour to the gravy