CHRISTMAS PUDDING
1 cup heavy cream
2 cups milk
6 eggs
½ cup butter
¼ cup sugar
1 vanilla bean
1 ½ tsp cinnamon
½ tsp. nutmeg
½ tsp. baking soda
¼ cup flour
pinch of salt
1 lb. Danish, croissant, sweet bread (broken into pieces)
1 cup raisins
¼ cup currants
¼ cup almonds
1 Tbsp. orange peel
In a saucepan bring the milk, cream, sugar, and bean to a simmer. Beat the eggs until light and temper the hot mixture into the cold mixture.
In a bowl, mix the spices, flour, almonds, orange peel, salt, and baking soda. Add the pieces of bread and toss with the melted butter.
In another bowl reconstitute the raisins and currants in a small amount of water, juice, or brandy.
Combine the custard, raisins and currants, and bread mixture together. Soak for ten minutes, and then place into a buttered 8 cup pan. Cover with plastic wrap and place into a water bath. Bake at 350 degrees for an hour and a half. Cool to room temperature and then invert onto a plate. Pour brandy over it and light with a match.
Serve immediately with sour cream sauce.
Sour Cream Sauce
2 cups sour cream
½ cup brown sugar
1 Tbsp. orange peel
1 Tbsp. Vanilla
3 Tbsp. orange juice
Whisk together sour cream, sugar, orange peel, vanilla, and orange juice. Refrigerate
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