|
Pudding toppings
|
|
Please add your recipes or suggestions on the forum
These custards, butters and sauces will complement your Christmas pudding.
Vanilla custard
Serves 6-8.
1 vanilla pod
275ml double cream
3 egg yolks
1 teaspoon cornflour
25g caster sugar
Split the vanilla pod lenghtways and remove the seeds. Place the pod and the seeds in a small saucepan with the cream. Heat the cream just below simmering point
In the meantime, whisk the egg yolks, sugar and cornflour in a bowl.
Then remove the vanilla pod from the hot cream.
Slowly pour the hot cream into the egg mixture, whisking continuously.
Return to the saucepan and stir over low heat for 5 minutes or until the custard is thick and smooth. Do not boil.
Pour the custard into and freezer box, cover with cligfilm to prevent a skin and leave to cool.
You can then freeze the custard in a freezer bag.
Brandy butter
Serves 6-8.
60g butter
3 tablespoons brandy
60g plain flour
150g double cream
425ml whole milk
50g caster sugar
Beat the soften butter, flour and milk in a saucepan with electric beaters over medium heat until smooth and creamy. Turn the heat down, add the sugar and let it cook uncovered for 10 minutes. Gradually add the rum and cream and put in the freezer.
Dark chocolate sauce
Place 150g chopped dark chocolate in a bowl. Boil 315ml of cream in a pan. Add 2 tablespoons of caster sugar, then pour over the chocolate. Leave for 3 minutes then mix until smooth. Add a spoon of liqueur. Serve warm.
|
