Making the most of your Christmas puddings with Anna Polyviou

It's the holiday classic you know and love and Anna Polyviou joined us on Today Extra to share three sauces to shake up your Christmas pudding.

Whether you've got a sweet tooth, or you prefer that savoury kick, these spins on the traditional festive favourite are sure to have you drooling.

PALE ALE GRAVY

INGREDIENTS

• 80 g butter, unsalted

• 80 g plain flour

• 3 sprigs thyme

• 100 ml pale ale

• 800 ml chicken or vegetable stock

• 3 tbsp Worcestershire sauce

HOW TO

1. MAKE the ROUX

• In a saucepan over medium-high heat, add the butter and let it melt completely.

• Whisk in the flour, stirring continuously for 2-3 minutes, allowing the mixture to cook and thicken. The roux should turn a light golden color.

2. INCORPORATE the PALE ALE and STOCK

• Gradually pour in the pale ale, whisking continuously to combine and prevent lumps.

• Once the beer is fully incorporated, slowly whisk in the stock, continuing to stir until smooth.

3. REDUCE and THICKEN

• Bring the gravy to a gentle simmer and cook over medium heat for 15-20 minutes, allowing it to reduce and thicken slightly.

4. FINISH and SEASON

• Add the thyme sprigs and Worcestershire sauce, stirring to combine.

• Season to taste with salt and pepper,

ROAST VEGGIE & CRANBERRY JAM GRAVY

INGREDIENTS

• 1 pc pumpkin

• 1 pc carrot

• 1 stick celery

• ½ sweet potato

• 1 pc onion

• 800 ml vegetable stock

• 2 sprigs rosemary

• 5 g dried porcini mushrooms

• 100 ml red wine

• 1 jar cranberry sauce

HOW TO

1. PREP and ROAST VEGETABLES

• Wash and chop the leek, carrot, and celery. Peel and dice the onion into 2 cm cubes.

• Place all vegetables on a baking sheet, drizzle with olive oil, and roast in a preheated oven at 180°C (350°F) for 20-25 minutes, or until softened and golden.

2. PREPARE INFUSED STOCK

• In a pot, bring the vegetable stock to a boil.

• Add the dried porcini mushrooms and rosemary sprigs, cover, and let it infuse for about 10 minutes.

3. COMBINE and REDUCE

• In a small saucepan, place the roasted vegetables and pour in the red wine. Simmer and reduce the wine by half.

• Add the infused vegetable stock to the saucepan, discarding the rosemary.

4. BLEND and SEASON

• Using an immersion blender or transferring to a countertop blender, blend all ingredients until smooth.

• Season to taste with salt and pepper, if needed.

5. FINISH with CRANBERRY SAUCE

• Whisk in the cranberry sauce until fully incorporated, adding a hint of sweetness and a rich flavor to the gravy.

BRANDY VANILLA CUSTARD WITH SALTED CARAMEL

BRANDY CUSTARD

INGREDIENTS

• 200 ml milk

• 200 ml cream

• 1 vanilla pod (split and seeds scraped)

• 4 egg yolks

• 80 g caster sugar

• 1 tbsp brandy

HOW TO

1. INFUSE the MILK and CREAM

• In a medium saucepan, combine the milk, cream, and vanilla pod along with its seeds. Gently heat the mixture until it just begins to steam, then remove from heat.

2. PREPARE the EGG MIXTURE

• In a medium bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened.

3. COMBINE and COOK

• Slowly pour the hot milk and cream mixture over the egg yolk mixture, whisking continuously to temper the eggs.

• Return the combined mixture to the saucepan and cook over low heat, stirring constantly until it reaches 82°C (180°F) or thickens enough to coat the back of a spoon.

4. FINISH and STRAIN

• Remove from heat, strain through a fine sieve to ensure smoothness, and whisk in the brandy. Set aside.

SALTED CARAMEL

INGREDIENTS

• 50 g brown sugar

• 100 ml cream

• 25 g butter

• Pinch of sea salt

HOW TO

1. COMBINE INGREDIENTS

• In a small saucepan, add the brown sugar, cream, butter, and sea salt.

2. COOK and REDUCE

• Place the saucepan over medium heat, whisking continuously until the mixture is smooth. Allow it to simmer and reduce slightly until it reaches a rich, caramel consistency.

1. COMBINE

• Whisk the salted caramel into the brandy custard until fully incorporated, creating a luscious, brandy-infused caramel custard.

For more of Anna's recipe ideas, follow her Instagram and TikTok