Christmas Pudding With Vanilla-Bean Custard
- 50 grams flour, all-purpose
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg, freshly grated
- 1 tablespoon mixed spice, ground
- 50 grams brown sugar
- 50 grams brown sugar, dark
- 100 grams bread crumbs white
- 1 each apples, grated, granny smith peeled
- 1 each carrots peeled, finely grated,
- 175 grams currants
- 250 grams raisins, seedless
- 100 grams candied peel cut into 1/2 cm cubes
- 75 grams apricots, dried cut into 1/2 cm cubes
- 75 grams prunes pitted, cut in 1/2 cm cubes
- 75 grams maraschino cherries, roughly chopped
- 100 grams almonds blanched, finely chopped,
- 2 tablespoon oranges rind, finely grated,
- 2 tablespoon lemon rind, finely grated,
- 1 tablespoon molasses
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 tablespoon brandy
- 85 millilitres guinness, or stout
- 2 large eggs
- 5 tablespoons butter, unsalted
- 1 cup milk
- 1 cup cream thick
- 2 x vanilla bean
- 50 grams sugar, superfine
- 6 large egg yolks
- 2 teaspoon cornstarch
- 3 tablespoons brandy optional
DirectionsSift 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.
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.
Cover and set aside overnight.
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.
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.
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.