CHRISTMAS PUDDING

CHRISTMAS PUDDING 

Plum Pudding

(Serves 10)

180g softened butter

150g brown sugar

2 Tbsp ground cloves 

2 Tbsp ground nutmeg

2 Tbsp ground cinnamon

 a dash of almond essence

5 x 60g eggs

100g plain flour sifted

1 1 2 plain white bread crumbs

1 cup milk

1/2 cup brandy

250g raisins

250g currants

100g sultanas

85g chopped mixed peel

2Tbsp coarse.y chopped almonds

Butter

TO SERVE:

Cinnamon Custard (recipe follows)

To make the pudding:

Cream the butter and sugar together until pale and fluffy.  

Beat in the spices, essence, then the eggs one at a time.

Mix the flour and breadcrumbs together, fold the flour mixture into the egg mixture, alternating with the milk.  Fold gently but thoroughly.  Pour the brandy over the the fruit and almonds and fold into the mixture.

     Spoon the mixture into a well-buttered 1.5-litre basin.   

Place a piece of buttered grease proof paper over the top and tie with kitchen string to secure in place.  Lower the pudding into a saucepan and add boiling water to come halfway up the sides of the basin.  Cover and simmer gently for 6 hours, checking the water level from time to time and adding more hot water as necessary.

     To serve: remove the basin from the water and turn the pudding out onto a warmed platter.  Pour the cinnamon custard over the pudding and serve immediately.

Belinda Franks Catering, Sydney

Cinnamon Custard

(Makes 1.25 litres)

1 litre milk

2 tsp ground cinnamon 

1 tsp freshly ground nutmeg

shredded zest of one lemon

2 vanilla beans, split

8 egg yolks

180g sugar

To make the custard:  

In a saucepan heat the milk with the cinnamon, nutmeg, lemon zest and vanilla beans until almost boiling.  Remove fro the heat and scrape the seeds from the vanilla beans into the liquid, then discard the beans. Whisk the egg yolks and sugar together, pour the milk over the egg mixture while still whisking and then pour the mixture back into the saucepan. Stir the mixture over low heat until it thickens to coat the back of a spoon. Strain and set aside to cool.

Belinda Franks Catering, Sydney