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Christmas Pudding With Vanilla-Bean Custard


This Christmas pudding has plenty of delicious fruit and nuts, but it's really simple to make - just plan ahead and then make the warm vanilla-bean custard on the day.








12 1/6



12 3/3


Trans-fat Free, Good source of fiber, Low Sodium


50 grams all-purpose flour
1 tablespoon cinnamon
1 tablespoon nutmeg
freshly grated
1 tablespoon mixed spice
50 grams brown sugar
50 grams brown sugar, dark
100 grams bread crumbs
1 each Granny Smith apples
peeled, grated
1 each carrots
peeled, finely grated
175 grams currants
250 grams raisins, seedless
100 grams candied peel
cut into 1/2 cm cubes
75 grams apricots, dried
cut into 1/2 cm cubes
75 grams prunes
pitted, cut in 1/2 cm cubes
75 grams maraschino cherries
roughly chopped
100 grams almonds
blanched, finely chopped
2 tablespoon oranges
rind, finely grated
2 tablespoon lemon
rind, finely grated
1 tablespoon molasses
1 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon brandy
85 millilitres guinness
or stout
2 large eggs
5 tablespoons butter, unsalted
Vanillabean custard
1 cup milk
1 cup cream
2 x vanilla bean
50 grams sugar, superfine
6 large egg yolks
2 teaspoon cornstarch
3 tablespoons brandy


Sift the flour and spices into a large bowl.

Add the sugars, breadcrumbs, apple, carrot, dried and candied fruits, nuts, grated orange and lemon rind.

Stir together until well mixed.

Place the remaining ingredients, except butter, in another bowl.

Melt the butter, add to liquid ingredients and beat together.

Pour onto dry ingredients and stir thoroughly.

Cover and set aside overnight.

The next day, stir again, then place in the well-buttered pudding basin.

Cover with baking paper, make a pleat in the centre, tie with string and cover with foil.

Place in a large saucepan with water halfway up the sides. Bring to the boil, then reduce the heat to low and steam for four hours.

(Top up water when necessary.)

Set aside to cool, then refrigerate overnight.

To make the custard, place milk and cream in a saucepan.

Split the vanilla beans, scrape seeds.

Add the seeds and beans to pan.

Bring to the boil then remove from heat and set aside for 10 minutes to infuse.

Place sugar, egg yolks and cornflour in a bowl and whisk until pale and creamy.

Add to milk mixture and cook, stirring, over low heat until thickened. Strain custard, discarding vanilla beans.

Cover with plastic wrap.

Add brandy just before serving.

Re-steam pudding for two hours, and rest for 10 minutes before turning out on a plate.

Serve with warm custard.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 44941% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 201mg 67%
Sodium 121mg 5%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 19%
Sugars g
Protein 20g
Vitamin A 40% Vitamin C 62%
Calcium 16% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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