is passed down through the family - got my recipe from my friend’s soon-to-be mother-in-law - or you can just Google/Pinterest it. Last year, I made my first one and ate it in the Alps with my boyfriend’s family. It went down a treat and they are happy to embrace any other odd Irish traditions I come up with.
I have some photos to show you all:
The first thing you have to do is steep the mixture in alcohol over night. Unfortunately, it looks and smells like something you threw up after a hard night of drinking.
After the night of rest, you can package it all up very nicely - you’ll need a third hand to tie the damn knots. You have to do a bain-marie for a total of six hours. You are allowed to split this up over several sessions.
Next, you force your boyfriend to wait - may need the wooden spoon here.
I do the last two hours of cooking just before serving it (that’s four hours beforehand and letting the pudding rest in a cool dry place until Christmas dinner).
Lads and ladies, then comes the fun bit: Smockysmok heats up the brandy and sets it alight and covers the pudding. Everyone oohs and ahhs.
I serve the amazing brandy butter and delight in my second year of success while hearing orders for the next 20 odd years.
Huge thanks to Smockysmok. I wouldn’t be able to do it without his help.