Christmas Pudding With Brandy Vanilla Custard Sauce

As they say the proof is in the pudding and Curtis Stones Christmas pudding with brandy custard sauce is sure to be a winner with your family.

The ingredient of Christmas Pudding With Brandy Vanilla Custard Sauce

• 1 1 2 cups coles brand australian currants
• 3 4 cup coles brand sultanas finely chopped
• 3 4 cup coles brand pitted prunes finely chopped
• 1 3 cup candied orange peel well drained from syrup finely chopped see recipe
• 3 teaspoons finely grated orange peel
• 2 teaspoons finely grated lemon peel
• 2 teaspoons ground coles brand ground cinnamon
• 2 teaspoons ground star anise from 2 3 whole star anise
• 1 teaspoon coles brand ground nutmeg
• 1 4 teaspoon coles brand ground cloves
• 1 cup plus 2 tablespoons dark rum
• 3 cups fresh rye breadcrumbs or white breadcrumbs
• 2 3 cup firmly packed dark brown sugar
• 1 2 cup coles brand plain flour
• 1 2 teaspoon salt
• 20g coles brand unsalted butter at room temperature plus 125g melted 1 2 cup cooled slightly
• 1 4 cup almonds toasted finely chopped
• 1 4 cup hazelnuts toasted husks removed finely chopped
• 1 4 cup shelled pistachios toasted finely chopped
• 1 2 teaspoon baking powder
• 3 large coles brand free range eggs
• 1 4 cup full cream milk
• 1 cup coles brand thickened cream
• 1 2 cup full cream milk
• 1 vanilla bean split lengthways
• 6 large coles brand free range eggs yolks only
• 1 3 cup coles brand white sugar
• 2 tablespoons brandy
• freshly grated nutmeg to taste

The Instruction of christmas pudding with brandy vanilla custard sauce

• to make the pudding in a large bowl mix the currants sultanas prunes candied orange peel fresh orange peel lemon peel cinnamon star anise nutmeg and cloves stir in 1 cup of the rum stand for 30 minutes
• stir the breadcrumbs brown sugar flour and salt into the dried fruit mixture cover and stand at room temperature for at least 12 hours or overnight
• generously coat a 2 litre pudding mold with a lid with 1 tablespoon of the room temperature butter stir the almonds hazelnuts pistachios and baking powder into the soaked fruit mixture in a medium bowl whisk the remaining 1 2 cup melted butter eggs and milk to blend and then stir this mixture into the fruit mixture spoon the batter into the prepared pudding mold and smooth the top cover the pudding mold with the lid
• place the pudding mold on a rack in a large pot if you donu2019t have a rack invert a small wide bowl and place it in the pot then set the pudding mold on the bowl add enough boiling water to the pot to come halfway up the sides of the mold cover the pot and simmer gently and steam the pudding over medium low heat for about 2 hours or until a tester inserted into the centre comes out clean adding more boiling water to the pot if necessary transfer the mold to a rack and cool 5 minutes turn out the pudding onto a cake plate
• meanwhile to make the custard sauce in a heavy large saucepan heat the cream and milk to a near simmer over medium high heat scrape the seeds from the vanilla bean and add them to the cream milk mixture add the vanilla bean
• in a large bowl whisk the egg yolks and sugar until pale yellow and thick gradually whisk in the hot cream mixture return the mixture to the same saucepan and stir over medium low heat for 2 to 3 minutes or until the mixture thickens and coats the back of a spoon do not allow the mixture to simmer or get hotter than 79u00b0c remove from the heat and pour the sauce into a bowl cool slightly stirring often for about 8 minutes cover and refrigerate until cold or serve it warm
• mix the brandy into the sauce and season to taste with nutmeg
• to serve following tradition you can flambu00e9 the brandy if desired to do this be sure to place the warm pudding in a well ventilated place and away from any flammable material drizzle the remaining 2 tablespoons rum over the pudding or form an indentation in the center of the warm pudding and pour the brandy into the indentation using a long match carefully ignite the brandy and allow the flames to burn off before serving
• serve the pudding warm with the custard sauce

Nutritions of Christmas Pudding With Brandy Vanilla Custard Sauce

calories: 452 905 calories
calories: 19 1 grams fat
calories: 8 8 grams saturated fat
calories: 51 3 grams carbohydrates
calories: 23 2 grams sugar
calories: n a
calories: 9 4 grams protein
calories: 176 milligrams cholesterol
calories: 400 milligrams sodium
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calories: nutritioninformation