Good, better, best
+ GOOD – Recipe
++ BETTER – Add flavour: boost the custard mix with orange zest for the panettone puddings and mixed spice for the Christmas pudding version.
+++ BEST – Homemade: make your own custard with fresh eggs, milk, cream and sugar. Add a little brandy and vanilla for the Christmas pudding.
Christmas Baked Puddings
Desserts
Food
British
Vegetarian
Using a custard base, these warming desserts are made with Christmas favourites.
10 Servings
Ingredients
Base mix:
1l Ambrosia RTU Custard
6 whole eggs
Filling for Panettone Pudding:
400g panettone, sliced into 2cm slices
1 x base mix (recipe above)
Icing sugar to dust
Filling for Christmas Pudding:
800g Christmas pudding, broken into 3cm pieces
1 x base mix (recipe above)
50g apricot jam (for glaze)
50g crushed meringue pieces
Filling for Chocolate Brioche Pudding:
400g panettone, sliced into 2cm slices
1 x base mix (recipe above), with 100g dark chocolate, melted and added back to the mix
Icing sugar to dust
Method
- Whisk together the custard and eggs then pass through a sieve.
- Place the panettone or Christmas pudding slices/pieces for each recipe into a suitable baking dish and pour over the custard mix.
- Set the oven at 140C and allow the pudding to stand while the oven comes up to temperature.
- Place the pudding in the oven and bake for approximately 1 hour or until a skewer comes cleanly out of the centre.
- Remove from the oven and allow to cool.
- Glaze or finish with icing sugar and meringue, depending on the recipe. Serve.
Allergens
Dairy Gluten
