Christmas black pudding with sherry custard

  • Dessert
  • easy
  • 8
  • 25 minutes, plus 1 hour marinating and 8 hours steaming time

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Ingredients

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Pudding

  • 250g of mixed dried fruits, such as raisins, sultanas and dried apricots
  • 250g of black pudding, skin removed
  • 1 cooking apple, small, cored and roughly chopped
  • 1 orange, finely zested and juiced
  • 3 tbsp of whisky, plus 80ml to pour over the pudding
  • 75g of unsalted butter, softened, plus extra for greasing
  • 100g of light muscovado sugar
  • 2 eggs, beaten
  • 100g of self-raising flour
  • 1 tsp mixed spice
  • 40g of rolled oats
  • 40g of almonds, roughly chopped

Sherry custard

  • 50ml of double cream
  • 50g of caster sugar
  • 300ml of whole milk
  • 50ml of sherry, sweet
  • 20g of cornflour
  • 40g of egg yolk, (approx. 2 large yolks)
1
Place the dried fruit, black pudding, chopped apple and orange juice in a bowl and pour over the whiskey. Leave to marinate for about 1 hour
  • 250g of mixed dried fruits, such as raisins, sultanas and dried apricots
  • 250g of black pudding, skin removed
  • 1 cooking apple, small, cored and roughly chopped
  • 1 orange, finely zested and juiced
  • 3 tbsp of whisky
2
Once the fruit has been marinating for 1 hour, beat the sugar, butter and orange zest together until pale and fluffy. Stir in the beaten eggs bit by bit – if the mixture starts to curdle add in a bit of the flour. Fold the flour and mixed spice into the mixture, then add the oats and almonds
  • 100g of light muscovado sugar
  • 75g of unsalted butter, softened, plus extra for greasing
  • 2 eggs, beaten
  • 100g of self-raising flour
  • 1 tsp mixed spice
  • 40g of rolled oats
  • 40g of almonds, roughly chopped
3
Stir the marinated fruit and black pudding mixture (along with any remaining liquid) and mix until well combined
4
Grease a 1.4l pudding basin with butter, then line the base with a small disc of baking paper. Spoon the mixture into the basin, ensuring it is packed in tightly by pressing it together with a spoon. Cover the mixture with another piece of baking paper and a sheet of foil, secure it in place with string and set aside
5
Place a large saucepan or stockpot on the hob with a trivet in the bottom (such as a few jar lids or another smaller pot) – this will protect the pudding basin from the heat of the hob. Tie string around the basin to create a handle, so you can lift it out of the pot easily, then lower it into the pot. Pour in enough water to come three-quarters of the way up the pudding basin, bring to a simmer then place a lid on the pot and cook the pudding for 8 hours, checking every so often to ensure it hasn't boiled dry
6
While the pudding cooks, make the custard. Heat the milk, sugar and double cream in a saucepan until the sugar dissolves and the mixture comes to a simmer
  • 300ml of whole milk
  • 50ml of double cream
  • 50g of caster sugar
7
Meanwhile, whisk together the egg yolks, sherry and cornflour together for a few minutes until fully combined
  • 50ml of sherry, sweet
  • 20g of cornflour
  • 40g of egg yolk, (approx. 2 large yolks)
8
Pour a little of the hot milk mixture over the eggs, whisking to incorporate and temper, then gradually add the eggs back into the pan. Continue to whisk over a low heat for a few minutes until it thickens. Pass through a fine sieve into a clean pan to reheat before serving
9
Once the pudding is cooked, carefully lift it out of the water and turn it out onto a serving dish. Pour over 75ml of whisky and use a lighter to heat a tablespoon of whisky. Set the tablespoon of whisky alight, then pour this over the pudding to set the pudding on fire. Serve with the reheated custard
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