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    Monday, December 21, 2015

    Christmas pudding with vanilla-bean custard Recipe

      Christmas pudding with vanilla-bean custard Recipe

        50g plain flour
        1 teaspoon ground cinnamon
        1 teaspoon freshly grated nutmeg
        1 teaspoon ground mixed spice
        50g brown sugar
        50g dark brown sugar
        100g fresh white breadcrumbs
        1 Granny Smith apple, peeled, grated
        1 carrot, peeled, finely grated
        175g currants
        225g sultanas
        250g seedless raisins
        100g candied peel, cut into 1/2 cm cubes
        75g dried apricots, cut into 1/2 cm cubes
        75g pitted prunes, cut in 1/2 cm cubes
        75g glace cherries, roughly chopped
        100g blanched almonds, finely chopped
        2 teaspoons finely grated orange rind
        2 teaspoons finely grated lemon rind
        20ml (1 tablespoon) treacle
        20ml (1 tablespoon) orange juice
        20ml (1 tablespoon) lemon juice
        20ml (1 tablespoon) brandy
        85ml Guinness or stout
        2 eggs
        100g (5 tablespoons) unsalted butter

    Vanilla-bean custard

        250ml (1 cup) milk
        250ml (1 cup) thick cream
        2 vanilla beans
        50g caster sugar
        6 egg yolks
        2 teaspoons cornflour
        2-3 tablespoons brandy (optional)

    Christmas pudding with vanilla-bean custard Recipe
        Step 1

        Sift the flour and spices into a large bowl. Add the sugars, breadcrumbs, apple, carrot, dried and candied fruits, nuts, grated orange and lemon rind. Stir together until well mixed.
        Step 2

        Place the remaining ingredients, except butter, in another bowl. Melt the butter, add to liquid ingredients and beat together. Pour onto dry ingredients and stir thoroughly.
        Step 3

        Cover and set aside overnight.
        Step 4

        The next day, stir again, then place in the well-buttered pudding basin. Cover with baking paper, make a pleat in the centre, tie with string and cover with foil. Place in a large saucepan with water halfway up the sides. Bring to the boil, then reduce the heat to low and steam for four hours. (Top up water when necessary.) Set aside to cool, then refrigerate overnight.
        Step 5

        To make the custard, place milk and cream in a saucepan. Split the vanilla beans, scrape seeds. Add the seeds and beans to pan. Bring to the boil then remove from heat and set aside for 10 minutes to infuse.
        Step 6

        Place sugar, egg yolks and cornflour in a bowl and whisk until pale and creamy. Add to milk mixture and cook, stirring, over low heat until thickened. Strain custard, discarding vanilla beans. Cover with plastic wrap. Add brandy just before serving. Re-steam pudding for two hours, and rest for 10 minutes before turning out on a plate. Serve with warm custard.

    Christmas pudding with vanilla-bean custard Recipe
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    Item Reviewed: Christmas pudding with vanilla-bean custard Recipe Rating: 5 Reviewed By: Mrs. Chef
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