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Christmas pudding

Classic Christmas pudding with cranberries, prunes & whisky.

Recipe for 1 large six-person pudding or 9 individual tarts.

Ingredients

1Sunflower oil
1Lemon
100gDried cranberries
210gSoft butter
4Eggs
100gdried plums
80mlwhisky
1Speculaas spices
3Baking powder
100gSelf-raising flour
100mlMaple syrup
210gLight brown sugar

100gSugar
500mlwhole milk + small dash
1Vanilla pod
20gCornstarch
5Egg yolks

Preparation

  1. Grease a heatproof bowl (1.5 liters or 9 small molds of 100 cl) with sunflower oil (use a brush and some kitchen paper).
  2. Grate the lemon over it so that there is a bit of zest everywhere.
  3. Pour the maple syrup into the bottom of the large mold (or molds).
  4. Puree the cranberries with the prunes and whisky in the food processor.
  5. Cream the butter with the sugar in a mixer.
  6. While mixing, add the eggs one at a time.
  7. While mixing, add the puree of cranberries, prunes, and whisky and mix well.
  8. Mix the self-raising flour and baking powder together with the speculaas spices and fold this into the mixture to make a nice batter.
  9. Divide the batter over the large mold (or molds).
  10. Cover well with aluminum foil.
  11. Cook au bain-marie in an oven at 160ÀöC (large mold for 1¬Ω hours, small molds for 50 minutes).
  12. Remove the mold (or molds) from the oven and let rest in the mold for at least 5 minutes before removing.
  13. Serve warm with a custard sauce (also available ready-made).

  1. Heat the milk with 50 grams of sugar and the scraped vanilla (put the pod in the milk as well).
  2. Mix the egg yolks with the rest of the sugar, cornstarch, and a small splash of milk.
  3. Remove the vanilla pod from the pan and pour this milk mixture onto the mixture with the egg yolks.
  4. Let it boil together for 1 minute.
  5. Pour out and let cool.