Steamed Fruit Pudding with Creme Anglais
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 cup Golden raisins
- 1 cup Currants
- ⅔ cup Prune (chopped)
- ⅛ cup Rum
- 1 Apple (peeled and grated)
- ⅔ cup mixed Citrus peels
- ¼ cup soft butter
- 1 ½ cups fresh breadcrumbs
- ½ cup flour
- ¾ cup ground Hazelnuts
- 0.333 cup brown sugar
- 3 eggs
- ¼ tsp ground cloves
- ½ tsp cinnamon
- For the vanilla sauce
- 1 Vanilla bean (halved lengthways, seeds scrapped out)
- ⅞ cup milk
- ⅞ cup cream (at least 30% fat)
- 4 Tbsps sugar
- 2 eggs
- 3 egg yolks
- Plus
- Brandy (for flambéing)
Preparation steps
1.
Heat the oven to the lowest temperature and grease a pudding basin.
2.
Pour hot water over the sultanas and the currants and drain. Mix in the prunes, rum, apple and the mixed peel. Add the butter, breadcrumbs, flour, nuts, sugar, eggs, cloves and cinnamon and knead into a dough. Place the mixture in the pudding basin and cover with aluminium foil.
3.
Place in a deep baking dish filled with water and place on the oven rack. Cook for around 3 hours. Keep in the closed basin until serving.
4.
To make the vanilla sauce, place the vanilla pod and seeds into a pot with the milk, cream and 2 tbsp sugar. Bring to the boil, then remove from the heat.
5.
Mix together the eggs, the remaining sugar and the egg yolks and beat in a bain-marie. Slowly stir in the hot vanilla cream and stir using a spatula from the sides to the middle until the mixture is creamy. Sieve and serve either warm or cold.
6.
Portion out the pudding and drizzle each piece with 2 tbsp brandy. Flambé and serve with lots of vanilla sauce.
