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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


  • 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)
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At A Glance

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

Drink Suggestion

Old Rutherglen muscat.

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