adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Semolina christmas pudding with sherry custard
0 Likes
Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Diabetes-friendly Christmas pudding topped with sherry custard.
Ingredients:
  • 265g (1 1/2 cups) chopped seedless raisins
  • 155g (1 cup) currants
  • 135g (3/4 cup) sultanas
  • 50g (1/4 cup) mixed peel
  • 60ml (1/4 cup) pedro ximinez sherry
  • 150g (4 slices) day-old soy-linseed bread
  • 140g (3/4 cup) fine semolina
  • 2.50 gm ground cinnamon
  • 1.25 gm mixed spice
  • 1 x 220g can baby apple (Heinz brand)
  • 100g (1/2 cup, firmly packed) dark brown sugar
  • 2 egg whites
  • 250ml (1 cup) reduced-fat milk
  • 15.00 gm cornflour
  • 55g (1/4 cup) caster sugar
  • 500ml (2 cups) reduced-fat milk
  • 50.00 ml pedro ximinez sherry
Instructions:
  • In a large glass or ceramic bowl, mix together the raisins, currants, sultanas, and mixed peel. Pour in the sherry and stir until well combined. Cover with plastic wrap and let it sit for 8 hours to macerate.
  • Put the bread in a food processor and pulse until finely chopped. Transfer to a medium bowl, then combine with semolina, cinnamon, and mixed spice. Set aside.
  • In a bowl, mix together apples, sugar, whole egg, egg whites, and milk until well combined.
  • Combine the egg mixture with the fruit mixture until mixed thoroughly. Incorporate the semolina mixture and stir until fully combined.
  • Prepare the cake pan by lining it with 2 layers of non-stick baking paper. Spoon in the pudding mixture and tap the pan on the counter to settle it. Create a makeshift lid by folding a 30cm-square piece of baking paper and a 30cm-square piece of foil together, pleating in the center. Place the lid on top of the pan, foil-side up. Secure with kitchen string under the rim and add a handle by tying another piece of string on top. Scrunch the edges of the paper and foil to prevent them from getting wet.
  • Place an upturned heatproof saucer at the base of a large saucepan and use the handle to lower the cake pan into the saucepan so it sits on the saucer. Fill with boiling water halfway up the side of the cake pan. Cover with a tight lid and simmer on medium-high heat, adding more boiling water as needed, for 4 hours until a skewer comes out slightly sticky when inserted in the center.
  • To create the custard, blend cornflour and sugar in a saucepan. Mix in just enough milk to create a smooth paste. Gradually stir in the rest of the milk. Cook over medium-high heat, stirring constantly, until the custard boils and thickens for about 4-5 minutes. Remove from heat and stir in the sherry. Transfer the custard to a heatproof jug and cover the surface with plastic wrap to avoid a skin from forming.
  • To present, invert pudding onto a wire rack to remove the paper. Cut into wedges and enjoy with a decadent drizzle of custard.

Similar Recipes