Christmas Pudding With Pedro Ximenez Custard

Christmas Pudding With Pedro Ximenez Custard

Recipe

Terms and Conditions

Catalogue Terms and Conditions

PRICES CORRECT AS AT 03/10/18 AND AVAILABLE TO 13/11/18 OR UNTIL STOCKS LAST. PRICES MAY VARY BETWEEN STORES AND/OR WITHIN THE NT. RETAIL LIMITS MAY APPLY. SAVINGS BASED ON LOWEST REGULAR SHELF PRICE NATIONALLY. SOME PRODUCTS AND OFFERS OUTLINED IN THIS CATALOGUE MAY NOT BE AVAILABLE IN ALL STORES OR ONLINE. ALLWINE PRODUCTS ARE 750ML AND SPIRIT PRODUCTS ARE 700ML UNLESS OTHERWISE SPECIFIED. LIQUOR AND TOBACCO NOT SOLD TO UNDER-18S. ONLINE AND DIRECT SALES UNDER LICENCE NO. 353368. IF NO DOZEN OR HALF DOZEN PRICE IS SPECIFIED, NO FURTHER DISCOUNT IS AVAILABLE ON THE PRODUCT MULTIPLES SHOWN. ^YOU MUST BE A VINTAGE CELLARS WINE CLUB MEMBER AND PRESENT YOUR MEMBERSHIP CARD AT TIME OF PURCHASE TO QUALIFY FOR POINTS, BONUS $25 VOUCHER OR ANY OTHER ‘MEMBER BONUS’ OFFERS. BONUS $25 VOUCHERS ARE MAILED REGULARLY THROUGHOUT THE YEAR SUMMARISING YOUR POINTS FOR THE TRANSACTION PERIOD. FOR FULL WINE CLUB TERMS AND CONDITIONS VISIT VINTAGECELLARS.COM.AU OR CALL 1300 366 084. BONUS ONLY AVAILABLE ON PICTURED PRODUCTS. BONUS VALUE BASED ON LOWEST SINGLE BOTTLE PRICE. BONUS STOCK IS LIMITED AND AVAILABLE WHILE STOCKS LAST. LIMITS MAY APPLY.

Serves: 8-10 Preparation time: 45 minutes, plus overnight marinating Cooking time: 6 hours. 500g mixed dried fruits, such as currants, sultanas, raisins, figs and dried cherries; 200g pitted prunes, roughly chopped; 100g diced glace orange ormixed peel; 150ml Pedro Ximenez Yellow Label Sherry; finely grated rind and juice of 1 orange; 250g softened butter; 110g (1/2cup) brown sugar; 3 eggs; 250g day-old breadcrumbs; 150g (1 cup) plain flour; 150mlmilk; 1 granny smith apple, coarsely grated; 2 tsp ground cinnamon; 1 1/2 tsp ground mixed spice Pedro Ximenez custard: 300ml pouring cream; 100ml milk; 100ml Pedro Ximenez Yellow Label Sherry; 1 vanilla bean, split lengthwise, seeds scraped; 5 egg yolks; 100g brown sugar. 1. Combine dried fruits, prunes, candied peel, sherry, orange rind and juice in a container. Mix well, cover and marinate overnight. 2. Beat butter and sugar in an electric mixer until light and fluffy, then beat in eggs. Stir in soaked fruit and remaining ingredients. Spoon into a buttered 2-litre-capacity pudding basin and smooth top. Place a round of buttered baking paper onto surface of pudding, then cover with a double layer of foil and secure with kitchen string. 3. Place pudding basin in a large saucepan of boiling water deep enough to come two-thirds up the side of the basin. Cover and boil, topping up water level with more hot water as necessary, for 5-6 hours or until a skewer inserted into centre withdraws clean. Stand for 30 minutes before serving, or cool, wrap in plastic wrap and refrigerate for up to one month. To reheat, boil in pudding basin, covered, for 30 minutes. 4. For Pedro Ximenez custard, bring cream, milk, sherry and vanilla just to a simmer in a saucepan overmediumheat.Whisk yolks and sugar in a bowl until pale, pour creammixture over and whisk to combine. Return to pan and stir continuously for 5-6 minutes or until mixture thickly coats back of awooden spoon. Strain custard and refrigerate for up to three days. Serve warm with pudding.
  • Vintage Cellars -- Darlinghurst
    Vintage Cellars -- Darlinghu... PH:(02) 9264 1700
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