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Christmas pudding with brandy-vanilla custard sauce
Christmas pudding with brandy-vanilla custard sauce
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Prep Time:
780 minutes
Cook Time:
120 minutes
Total Time:
900 minutes
Indulge in Curtis Stone's festive Christmas pudding topped with rich brandy custard sauce for a show-stopping holiday dessert.
Ingredients:
  • 375.00 ml Currants
  • 127.50 gm Brand Sultanas, finely chopped
  • 187.50 ml Brand Pitted Prunes, finely chopped
  • 82.50 ml Candied Orange Peel, well drained from syrup, finely chopped (see recipe)
  • 3 tsp finely grated orange peel
  • 2 tsp finely grated lemon peel
  • 5.00 gm ground Brand Ground Cinnamon
  • 2 tsp ground star anise (from 2-3 whole star anise)
  • 2.50 gm Brand Ground Nutmeg
  • 1/4 tsp Brand Ground Cloves
  • 250.00 ml plus 2 tbsp dark rum
  • 750.00 ml fresh rye breadcrumbs or white breadcrumbs
  • 118.80 gm (firmly packed) dark brown sugar
  • 125.00 ml Brand Plain Flour
  • 20g Brand Unsalted Butter, at room temperature, plus 125g melted (1/2 cup), cooled slightly
  • 62.50 ml almonds, toasted, finely chopped
  • 62.50 ml hazelnuts, toasted, husks removed, finely chopped
  • 62.50 ml shelled pistachios, toasted, finely chopped
  • 2.00 gm baking powder
  • 3 large Brand Free Range Eggs
  • 64.38 gm full cream milk
  • 252.50 gm Brand Thickened Cream
  • 128.75 gm full cream milk
  • 1 vanilla bean, split lengthways
  • 6 large Brand Free Range Eggs (yolks only)
  • 74.25 gm Brand White Sugar
  • 40.00 ml brandy
  • Freshly grated nutmeg, to taste
Instructions:
  • Combine currants, sultanas, prunes, candied orange peel, fresh orange peel, lemon peel, cinnamon, star anise, nutmeg, and cloves in a large bowl. Pour 1 cup of rum, then let stand for 30 minutes.
  • Combine the breadcrumbs, brown sugar, flour, and salt with the dried fruit mixture. Let it sit at room temperature for a minimum of 12 hours or overnight, covered.
  • Grease a 2-liter pudding mold with a lid using 1 tablespoon of room temperature butter. Combine almonds, hazelnuts, pistachios, and baking powder with the soaked fruit. In a medium bowl, whisk the remaining 1/2 cup melted butter, eggs, and milk, then mix it into the fruit mixture. Spoon the batter into the pudding mold and even out the top before covering with the lid.
  • Set the pudding mold in a large pot with a rack or on an inverted wide bowl. Fill the pot with boiling water halfway up the sides of the mold. Cover and gently simmer for about 2 hours until a tester comes out clean when inserted in the center. Add more boiling water as needed. Let the pudding cool for 5 minutes, then flip it onto a cake plate.
  • Prepare the custard sauce by gently heating cream and milk in a saucepan until almost simmering. Then, scrape the vanilla bean seeds into the mixture and add the vanilla bean.
  • Whisk egg yolks and sugar in a large bowl until pale yellow and thick. Gradually whisk in the hot cream mixture. Return to the saucepan and stir over medium-low heat until the mixture thickens and coats the back of a spoon (do not let it simmer or exceed 79°C). Remove from heat and pour into a bowl. Cool slightly, stirring occasionally for about 8 minutes. Refrigerate until cold or serve warm.
  • Stir in the brandy and sprinkle with a touch of nutmeg to enhance the flavors.
  • To flambe the brandy for a traditional touch, place the warm pudding in a well-ventilated area away from any flammable items. Drizzle the remaining 2 tablespoons of rum over the pudding or make an indentation in the center and pour the brandy in. Carefully ignite the brandy with a long match and let the flames burn off before serving.
  • Enjoy the warm pudding with the luscious custard sauce.

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