Rich Christmas pudding with muscat custard

AT A GLANCE

  • Serves 12 people

This traditional pudding is rich with dark fruit and spiked with muscat. Serve with plenty of fresh raspberries for a taste of summer. You'll need to begin this recipe a day ahead.

  • 300 gm pitted prunes, finely chopped
  • 150 gm each currants, raisins and dried cranberries
  • 150 gm pitted fresh dates, finely chopped
  • 100 gm natural almonds, finely chopped
  • 100 gm finely chopped candied orange peel
  • 1 orange, finely grated rind and juice only
  • 125 ml muscat
  • 60 ml Grand Marnier
  • 60 gm quince paste, coarsely chopped
  • 250 gm softened butter
  • 250 gm brown sugar
  • 3 eggs
  • 200 gm fine fresh sourdough breadcrumbs
  • 150 gm (1 cup) plain flour
  • 150 ml milk
  • 2 tsp each cinnamon and mixed spice
  • ½ tsp bicarbonate of soda
  • To serve: raspberries
  •  
  • Muscat custard
  • 375 ml (1½ cups) pouring cream
  • 75 ml milk
  • 1 vanilla bean, seeds scraped
  • 6 egg yolks
  • 110 gm (½ cup) caster sugar
  • 150 ml muscat
01   Combine prunes, currants, raisins, cranberries, dates, almonds, candied orange peel and orange rind in a bowl. Combine orange juice, muscat, Grand Marnier and quince paste in a small saucepan, stir over low heat until quince paste is melted (4-5 minutes), then pour over dried fruit mixture, stir to combine. Cover with plastic wrap and stand for 4 hours or overnight, stirring occasionally.
02   Beat butter and sugar in an electric mixer until light and fluffy, add eggs one at a time, beating well after each, then transfer mixture to a large bowl. Add breadcrumbs, flour, milk, spices, bicarbonate of soda and ½ tsp sea salt, stir to combine, then stir in dried fruit mixture. Spoon mixture into a well-buttered 2½ litre-capacity pudding basin, cover closely with a round of baking paper, then with two layers of foil, and secure with string.
03   Place pudding in a large saucepan, pour in enough hot water to reach just below rim, cover and simmer over low heat for 5 hours, adding more hot water as necessary. Cool in basin for 20 minutes.
04   Meanwhile, for muscat custard, bring cream, milk, vanilla bean and vanilla seeds to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until thick and pale (2-3 minutes), then pour over cream mixture, whisking continuously to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain through a sieve into a bowl, stir through muscat and set aside. Serve warm or chilled. Makes about 1 litre.
05   To serve, unmould pudding, dust heavily with icing sugar and serve with muscat custard and raspberries. Pudding can be refrigerated for up to 1 month. To reheat, steam again in basin in a large saucepan of simmering water for 1½ hours.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

OLD RUTHERGLEN MUSCAT. , suggested by MAX ALLEN

FEATURED IN

Dec 2009

Dec 2009

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