2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Rich Christmas pudding with muscat custard

You'll need

  • 300 gm
  • pitted prunes, finely chopped
  • 150 gm each
  • currants, raisins and dried cranberries
  • 150 gm
  • pitted fresh dates, finely chopped
  • 100 gm
  • natural almonds, finely chopped
  • 100 gm
  • finely chopped candied orange peel
  • 1
  • orange, finely grated rind and juice only
  • 125 ml
  • muscat
  • 60 ml
  • Grand Marnier
  • 60 gm
  • quince paste, coarsely chopped
  • 250 gm
  • softened butter
  • 250 gm
  • brown sugar
  • 3
  • eggs
  • 200 gm
  • fine fresh sourdough breadcrumbs
  • 150 gm
  • (1 cup) plain flour
  • 150 ml
  • milk
  • 2 tsp each
  • cinnamon and mixed spice
  • ½ tsp
  • bicarbonate of soda
  • To serve:
  • raspberries
  •  
  • Muscat custard
  • 375 ml
  • (1½ cups) pouring cream
  • 75 ml
  • milk
  • 1
  • vanilla bean, seeds scraped
  • 6
  • egg yolks
  • 110 gm
  • (½ cup) caster sugar
  • 150 ml
  • muscat

Method

  • 01
  • Combine prunes, currants, raisins, cranberries, dates, almonds, candied orange peel and orange rind in a bowl. Combine orange juice, muscat, Grand Marnier and quince paste in a small saucepan, stir over low heat until quince paste is melted (4-5 minutes), then pour over dried fruit mixture, stir to combine. Cover with plastic wrap and stand for 4 hours or overnight, stirring occasionally.
  • 02
  • Beat butter and sugar in an electric mixer until light and fluffy, add eggs one at a time, beating well after each, then transfer mixture to a large bowl. Add breadcrumbs, flour, milk, spices, bicarbonate of soda and ½ tsp sea salt, stir to combine, then stir in dried fruit mixture. Spoon mixture into a well-buttered 2½ litre-capacity pudding basin, cover closely with a round of baking paper, then with two layers of foil, and secure with string.
  • 03
  • Place pudding in a large saucepan, pour in enough hot water to reach just below rim, cover and simmer over low heat for 5 hours, adding more hot water as necessary. Cool in basin for 20 minutes.
  • 04
  • Meanwhile, for muscat custard, bring cream, milk, vanilla bean and vanilla seeds to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until thick and pale (2-3 minutes), then pour over cream mixture, whisking continuously to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain through a sieve into a bowl, stir through muscat and set aside. Serve warm or chilled. Makes about 1 litre.
  • 05
  • To serve, unmould pudding, dust heavily with icing sugar and serve with muscat custard and raspberries. Pudding can be refrigerated for up to 1 month. To reheat, steam again in basin in a large saucepan of simmering water for 1½ hours.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.

At A Glance

  • Serves 12 people
  • 30 min preparation
  • 5 hrs 35 min cooking (plus marinating, cooling)
Easter
chocolate

Whichever way you like to play your Easter cocoa overdose, the nation's chocolatiers and importers have you covered with a bumper crop of exotica.

Read More
Win
a trip to King Island!

Win a trip to King Island for 10 people, a gourmet dinner party at home or a selection of cookbooks. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people
  • 30 min preparation
  • 5 hrs 35 min cooking (plus marinating, cooling)

Drink Suggestion

Old Rutherglen muscat.

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.