Christmas Pudding Caramel

It’s sticky, it’s sweet and it could be used for multiple desserts! Stir it into a cheesecake, use it as a sauce or just eat it from the spoon.

Prep & cook time: 1 day & 30 mins

Serves 16


  • 100g raisins
  • 50g glace ginger
  • 1 orange, juice & zest
  • 3 tbsp cognac
  • 1 can evaporated milk
  • 450g caster sugar
  • 120g butter, at room temperature
  • 125ml milk
  • 1/4 tsp ground nutmeg
  • 1 tsp Vanilla extract


  1. In a bowl, add the raisins, glace ginger, the juice and zest of one orange and 2 tbsp cognac. Combine and cover with cling film. Leave it for a day to soak up the flavours, but it won’t be too strong!
  2. In a saucepan add the rest of the ingredients. Bring the mixture to a boil and continually stir for 10 mins over a high heat.
  3. Remove from the heat and stir continuously for 5 mins using a whisk to cool slightly. Once the 5 mins is up, add in your raisin mix which will be packed full of flavour. The sauce can be used straight away or stored for later.
  4. Pour into a lined tray on a cooling rack.
  5. Once cool pop in the fridge.
  6. Enjoy!

Kitchen Dance


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