We’ve created a list of the best Christmas entertaining recipes! Today, we’re showcasing the following recipe: Whisky Ginger Christmas Pudding with Salted Maple Butter and Ginger Custard.
Serves 10-12 // Prep and cook: 4 hrs 30 mins (plus chilling, cooling)
Ingredients
Melted butter, for greasing
250gm chopped dessert figs
125gm pitted dates, chopped
125gm golden raisins, chopped
375ml (1½ cup) water
250gm (1¼ cup) light muscovado sugar
150gm unsalted butter, chopped
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
1¼ tsp bicarbonate of soda
⅓ cup chopped glacé ginger
⅓ cup Bourbon whisky
2 eggs
1 egg yolk
185gm (1¼ cups) plain flour
185gm (1¼ cups) self-raising flour
2½ tsp ground ginger
½ tsp ground cinnamon
½ tsp sea salt
Black figs and roasted pecans, to serve
Vincotto, for drizzling (optional)
Ginger custard
12 egg yolks
220gm sugar
500ml pouring cream
500ml milk
2 tbsp finely grated ginger
2 tbsp Bourbon whisky
Salted maple butter
250gm softened unsalted butter
80ml maple syrup
1 tsp sea salt
1 tsp ground cinnamon
Finely grated zest of 1 orange
Method
1. For ginger custard, whisk egg yolks and half the sugar in bowl until pale and thick. Place cream, milk, ginger and the remaining sugar in a saucepan. Bring just to a simmer over medium heat. Remove from heat. Pour hot cream mixture over yolk mixture, whisk continuously, then return to the pan. Cook, stirring frequently, over low heat or until custard is thick and coats the back of a spoon (7 minutes). Strain into a bowl and stir in Bourbon whisky. Cover the surface with plastic wrap and refrigerate to chill (2-3 hours).
2. For salted maple butter, beat butter in an electric mixer until pale (8 minutes). Add maple syrup, salt, cinnamon and orange zest and beat until well combined (1-2 minutes). Cover and set aside at room temperature until required.
3. Brush a 2-litre pudding bowl with melted butter. Stir fig, dates, raisins, water, sugar, butter, citrus zest and juice in a large saucepan over medium-low heat until sugar dissolves. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 8 minutes. Stir in bicarbonate of soda and transfer to a large bowl. Add glacé ginger and Bourbon whisky and stir to combine. Cool fruit mixture (20 minutes).
4. Add eggs and yolk to fruit mixture. Sift over the flours and spices. Add salt and stir until just combined. Spoon mixture into prepared pudding tin and smooth surface. Cut an 18cm disc of baking paper and place on top of pudding. Cover with two layers of foil and then the pudding lid.
5. Pour 400ml water into the Cook4me bowl. Place a metal trivet in the Cook4me bowl. Carefully lower the pudding. Close lid and seal. Cook on low steam, adding extra water if needed (1½ hours). Cook on low steam for further 1½ to 2 hours until a skewer inserted into the centre comes out clean. Set aside to cool slightly before inverting onto a serving plate (15 minutes).
6. Serve pudding warm or at room temperature with salted maple butter, figs, pecans and ginger custard. Drizzle with vincotto, if desired.
Cooking tips: For salted butter, if making ahead, refrigerate until the day of serving. Bring to room temperature before using. Custard can be made three days in advance.
Pudding can be made 2 months in advance; the flavour improves with age. Wrap in two layers of plastic wrap and refrigerate until required. Bring to room temperature before serving or warm in the microwave. Drizzle with extra Bourbon whisky.
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Whisky Ginger Christmas Pudding with Salted Maple Butter and Ginger Custard