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Cranberry brandy butter sauce

Nutrition: per serving

  • kcal411
  • fat24g
  • saturates14g
  • carbs43g
  • sugars40g
  • fibre1g
  • protein3g
  • salt0.14g
    low
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Method

  • step 1

    Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you’re short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.

  • step 2

    Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.

  • step 3

    Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.

  • step 4

    To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.

  • step 5

    Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

RECIPE TIPS
MAKE YOUR OWN ICE CREAM

If you want to make it with your own vanilla ice cream, just use your favourite recipe, adding the brandy, and fold in the fruit once it’s softly frozen.

Recipe from Good Food magazine, January 2007

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

shaztyler

A star rating of 4 out of 5.

I made this last year and it was yummy. The frozen cranberries in the mixture are not great. Just use them for the sauce. I dont like brandy either but I used it anyway and it worked really well. I made them as individual little ice cream puds by freezing them in left over yoghurt pots. They were a…

annabf

I am going to make this for Christmas Day, can I make it now and freeze? Or will it keep in the fridge?

brandewyn

A star rating of 5 out of 5.

Made this for Christmas dinner last year. Was an absolute success, was well loved by all. A fantastic alternative to Christmas pudding, which can sometimes be too much after a big Christmas Dinner.

grainger

Tastes wonderful, but found it very tricky to present at the table, and then to cut into. Have since made the recipe and transferred into an ice cream tub, to serve as an extra special ice cream with brandy snap cases - yummy!!

nicolarogers

Made this today - licked the bowl and it tasted scrummy! Can't wait to eat the rest on Christmas day.

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