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Christmas pudding with vanilla-bean custard
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Prep Time:
525 minutes
Cook Time:
370 minutes
Total Time:
895 minutes
Indulgent Christmas pudding loaded with fruits and nuts, paired with luscious warm vanilla bean custard.
Ingredients:
  • 50g brown sugar
  • 50g plain flour
  • 2.50 gm ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 2.50 gm ground mixed spice
  • 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 tsp finely grated orange rind
  • 2 tsp finely grated lemon rind
  • 20ml (1 tbsp) treacle
  • 20ml (1 tbsp) orange juice
  • 20ml (1 tbsp) lemon juice
  • 20ml (1 tbsp) brandy
  • 85ml Guinness or stout
  • 2 eggs
  • 100g (5 tbsp) unsalted butter
  • 250ml (1 cup) milk
  • 250ml (1 cup) thick cream
  • 2 vanilla beans
  • 50g caster sugar
  • 6 egg yolks
  • 5.00 gm cornflour
  • 2-60.00 ml brandy (optional)
Instructions:
  • In a large bowl, combine sifted flour and spices with sugars, breadcrumbs, apple, carrot, dried and candied fruits, nuts, and grated orange and lemon rind. Mix until fully combined.
  • Combine the remaining ingredients in a separate bowl. Melt the butter, pour into the liquid ingredients, and mix well. Pour this mixture into the dry ingredients and stir until fully combined.
  • Let it rest and develop flavors overnight.
  • The following day, give it another stir, transfer the mixture to a well-buttered pudding basin. Cover with baking paper, add a pleat in the center, secure with string, and cover with foil. Place in a large saucepan with water filled halfway up the sides, bring to a boil, then simmer on low heat for 4 hours. Remember to add more water as needed. Let it cool before refrigerating overnight.
  • In a saucepan, combine milk and cream. Split the vanilla beans, scrape out the seeds, and add both to the pan. Bring to a boil, then let it sit off the heat for 10 minutes to infuse flavors.
  • In a bowl, whisk sugar, egg yolks, and cornflour until pale and creamy. Pour into the milk mixture and cook over low heat, stirring until thickened. Strain the custard to remove the vanilla beans, then cover with plastic wrap. Just before serving, add brandy. Re-steam the pudding for two hours, then let rest for 10 minutes before unmolding onto a plate. Serve with warm custard.

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