Chocolate Christmas Pudding with White Chocolate Custard
Chocolate Christmas Pudding with White Chocolate Custard

Chocolate Christmas Pudding with White Chocolate Custard

Search results for Chocolate Christmas Pudding with White Chocolate Custard
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Chocolate Christmas Pudding with White Chocolate Custard
Chocolate Christmas Pudding with White Chocolate Custard

Ingredients

What you need
1 cup sultanas
½ cup currants
½ cup brandy
125g butter, softened
2/3 cup caster sugar
3 eggs, lightly beaten
Finely grated rind 1 orange
1½ cups SR flour
¼ cup CADBURY Bournville Cocoa
¼ cup milk
½ cup CADBURY Baking Milk Chocolate Chips
4 egg yolks
2 tablespoons cornflour
½ cup caster sugar, extra
11/2 cups thickened cream
1 cup milk, extra
100g CADBURY Baking White Chocolate, broken into pieces
2 tablespoons brandy, extra

Chocolate Christmas Pudding with White Chocolate Custard

Search results for Chocolate Christmas Pudding with White Chocolate Custard
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35 minutes
Medium
8 Servings

Ingredients

What you need
1 cup sultanas
½ cup currants
½ cup brandy
125g butter, softened
2/3 cup caster sugar
3 eggs, lightly beaten
Finely grated rind 1 orange
1½ cups SR flour
¼ cup CADBURY Bournville Cocoa
¼ cup milk
½ cup CADBURY Baking Milk Chocolate Chips
4 egg yolks
2 tablespoons cornflour
½ cup caster sugar, extra
11/2 cups thickened cream
1 cup milk, extra
100g CADBURY Baking White Chocolate, broken into pieces
2 tablespoons brandy, extra

Method

1. COMBINE the fruit and brandy, cover and stand overnight.
2. CREAM the butter and sugar until light and fluffy. Gradually add the egg, beating well between each addition. Fold in the rind, sifted flour and cocoa, fruit mixture, milk and choc chips.
3. SPOON the mixture into a greased and base paper lined 2.5 litre capacity pudding basin. Cover with a tight fitting lid or a double layer of foil and secure with string, if necessary. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that is comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 1½–1¾ hours, topping up water as required.
4. WHISK together the yolks, cornflour and caster sugar in a bowl. Combine the cream and milk in a saucepan and bring just to the boil, then add to the egg yolks and whisk until smooth. Return to the saucepan. Stir over a low heat until thickened slightly. Remove from the heat, add the chocolate and extra brandy and stir to combine. Serve warm with pudding.
This light and fruity but full flavoured pudding is perfect for those who donメt like a really rich and heavy pudding. It is perfect for Christmas Day and equally good on a cold winterメs night!

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