Christmas black pudding with sherry custard
We know it sounds a little unusual, but the addition of black pudding into this traditional Christmas pudding recipe is actually a stroke of genius! The black pudding provides a subtle background depth and savouriness to the incredibly sweet dried fruit and sugar, balancing everything without detracting from that classic festive flavour. The sherry custard on the side is the perfect accompaniment, too.
Ingredients
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)
Method
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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Christmas black pudding with sherry custard
