Christmas Pudding with Custard Sauce
"Some cooks age their Christmas pudding for up to a year. This recipe, an adaptation of one in The Constance Spry Cookery Book (J. M. Dent and Sons, 1956), is much quicker but yields equally good results...."
INGREDIENTS
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Some cooks age their Christmas pudding for up to a year
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FOR THE PUDDING:
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1 tbsp. butter
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3 1⁄2 cups fresh white bread crumbs
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2 cups dried currants
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1 3⁄4 cups seedless golden raisins
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1 3⁄4 cups seedless raisins
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1 1⁄2 cups light brown sugar
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1 cup self-rising flour
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1⁄3 lb. cold beef suet, membranes removed, grated
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2⁄3 cup stout, such as Guinness
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1⁄4 cup finely chopped candied lemon peel
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1⁄4 cup finely chopped candied orange peel
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1⁄4 cup slivered almonds
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1 tsp. freshly grated nutmeg
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1⁄2 tsp. ground allspice
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1⁄2 tsp. salt
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3 eggs, lightly beaten
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1 granny smith apple, stemmed, cored, peeled, and
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coarsely grated
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Juice and finely grated zest of a small orange
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FOR THE CUSTARD:
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4 cups milk
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1⁄2 cup sugar
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8 egg yolks
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1⁄4 tbsp. flour
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1 vanilla bean, halved lengthwise
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1⁄2 cup brandy, optional
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