Chocolate Christmas Pudding with White Chocolate Custard
A delicious treat perfect for Christmas gatherings by Trish McKenzie from Everyday Gourmet
- 2 hours
- 8 servings
- 1 cup sultanas
- ½ cup currants
- ½ cup brandy
- 125 grams butter, softened
- ⅔ 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 Milk Chocolate Baking Chips
- 4 egg yolks
- 2 tablespoons corn flour
- ½ cup caster sugar, extra
- 1½ cups thickened cream
- 1 cup milk, extra
- 100 grams CADBURY White Baking Chocolate, broken into pieces
- 2 tablespoons brandy, extra
- Combine the fruit and brandy, cover and stand overnight.
- 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, ¼ cup milk and choc chips.
- Spoon the mixture into a greased and base paper lined 2 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.
- Whisk together the yolks, corn flour and caster sugar in a bowl. Combine the cream and extra 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 the custard warm poured over the pudding.
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