1 (900 g) PnP Luxury Christmas Brandy Pudding
Dark rum butter sauce
2/5 cup (100 ml) sherry
¼ cup (60ml) dark rum
Grated peel of 1 orange
1 tbsp (15 ml) PnP 100% Orange juice
2 tbsp (30ml) PnP butter
3 tbsp (45ml) treacle sugar
2 cups (250 ml) PnP white sugar
½ cup (125 ml) water
½ tsp (2.5 ml) cream of tartar
1 bunch grapes, still on the vine
1 can (410 g) baby pears, drained
Edible gold glitter for dusting
1 tub (500 g) PnP Vanilla Custard
1 tub (250 ml) PnP Cream, whipped
For the sauce
Place all the ingredients into a saucepan and simmer until reduced and thickened.
For the toffee grapes
Heat the sugar and water in a saucepan over low heat. Simmer, stirring continuously, until the sugar has dissolved.
Stop stirring and increase heat until syrup boils. Stir in the cream of tartar. Reduce heat to low and simmer for 10 minutes or until a dark golden colour is reached.
Using tongs, (toffee is extremely hot) carefully dip grapes into the toffee and place on a baking tray to cool.
Heat PnP Luxury Christmas Brandy Pudding according to heating instructions and place onto serving platter.
Pour syrup over the pudding and serve remaining syrup on the side. Serve pudding topped with toffee dipped grapes and baby pears dusted with edible glitter and a sprig of mint.
Serve with PnP Vanilla Custard and PnP Cream.