Christmas pudding with almond praline butter
Put a modern twist on your Christmas pudding this year with our deliciously rich almond praline butter recipe.
Note: + Cooling and chilling time
- 200g butter
- 1/2 cup (110g) brown sugar
- 1/3 cup (80ml) brandy or orange juice
- 1 tsp ground cinnamon
- 700g Coles 18 Month Matured Christmas Pudding*
- 1/2 cup (110g) caster sugar
- 1/3 cup (55g) roasted almonds
To make the almond praline, line a baking tray with baking paper. Place the sugar in a heavy-based saucepan over medium-high heat. Cook, stirring constantly with a wooden spoon, for 5 mins or until sugar melts and caramelises. Add the almonds and cook for 1 min or until well combined. Carefully pour evenly over the prepared tray. Cool.
Break the almond praline into large shards. Place in a food processor and process until coarsely chopped.
Use an electric mixer to beat butter and brown sugar in a bowl until pale and creamy. Beat in brandy or orange juice and cinnamon well combined. Beat in half the almond praline. Transfer to a serving bowl. Place in the fridge until firm.
Heat the pudding following packet directions.
Top the pudding with the butter mixture. Sprinkle with the remaining almond praline to serve.
*NOTE: This product is seasonally available and ingredients or allergens may change. Always check ingredient labels to make sure products meet your specific dietary needs. Consult your health care professional or dietitian for individual dietary advice.