Ingredients: |
Ingredients: Custard:
6 egg yolks
1/2 cup sugar
1 cup milk
1 cup cream
1 vanilla bean
Pudding:
3 1/4 cups currants
2 1/2 cups raisins
2 1/2 cups golden raisins
4 cups breadcrumbs
2 1/2 cups brown sugar
1 cup lard
1 tbsp. candied peels
5/8 cup chopped maraschino cherries
1 cup chopped almonds
water
grated rind of 1 lemon
grated rind of 1 orange
1 carrot, grated
1 apple, diced
1 tbsp. flour
1 tsp. pumpkin pie spice
6 eggs
1 1/4 cups Guinness
pinch of salt
butter to grease
holly sprig and fruit for decoration
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Directions: |
Directions:To make vanilla custard, add milk, cream, and vanilla bean (with scraped seeds) to a saucepan and slowly bring to a simmer over medium heat. Once at a simmer, remove from heat immediately. In a bowl, mix egg yolks and sugar together with a whisk until mixture is a pale yellow color. Continue to whisk while you slowly pour in the heated milk mixture. Whisk together gently without creating foam. Return to pan and place over medium heat until mixture begins to thicken. Stir constantly and do not allow the custard to boil, or it may curdle. Once thickened, remove custard from heat and immediately strain in a sieve. To make pudding, combine raisins, golden raisins, currants, bread crumbs, lard, brown sugar, candied peels, orange and lemon rinds, carrot Maraschino cherries, almonds, pumpkin pie spice, flour, apple, and salt in a large bowl. Mix well. Beat together 6 eggs in a separate bowl lightly with a fork. Then combine beaten eggs and Guinness with dry mixture using your hands or a wooden spoon. Coat the inside of a heatproof bowl with butter, and then press pudding mix lightly into the bowl. Cover bowl with baking paper and tin foil, securing them around the bowl with a string. Place bowl in a saucepan that is half filled with water (without letting the bowl touch the bottom), to create a Bain Marie. Turn the heat on high and bring the water to a boil. Once water is boiling, reduce heat to low and allow pudding to cook 4-5 hours, checking the water level frequently to make sure it never boils dry. Once cooked, remove pudding from water and let cool completely. Remove tin foil and baking paper from bowl and run a knife around the inner edge to separate the pudding from the sides of the bowl. Place a serving plate upside-down on top of the bowl, and then flip bowl and plate together, finally pulling the bowl off of the pudding now resting on the plate. Top with vanilla custard and decorate with fresh holly sprig and fruits to serve. |
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