You’ve bought our Christmas products & you’re wondering now what?! Adriano has put together some of his top tips as well as his Brandy Caramel Custard recipe, to help you kick your Christmas desserts up a notch.
Adriano’s Traditional Christmas Pudding Serving Tips
Microwave cut a hole in the edge of the plastic bag & heat for 2 minutes on high.
Oven preheat to 140C, unwrap the pudding from the plastic & rewrap in foil.Place in oven for 40 mins.
For either method, allow to sit for 1-2 minutes further, unwrap & serve warm with ice cream and/or brandy custard. (see recipe below)
How to Flambe!
- Turn out your warmed pudding onto a serving plate with a good-sized rim around the edge to catch any spirit.
- The important thing is to get the spirit really hot. Pour 2-3 tablespoons of high proof brandy, rum or whisky into a long-handled metal ladle and heat it over a gas flame until hot. (If you don’t have a gas stove, heat it in a small saucepan first, then transfer it to the ladle.)
- Light the spirit by tilting the ladle slightly over the gas flame so the fumes ignite, or use a match, then immediately pour it over the pudding. Carefully take it to the table and wait for the flames to go out before enjoying
Got left over pudding? Give these recipes a whirl!
Christmas pudding strudel
Throw some sheets of filo pastry into your Christmas shopping trolley, then use for a Boxing Day left over feast. Form the left over pudding into a log and wrap with a few layers of filo pastry brushed lightly with melted butter. Flash in the oven at 200C for 10 minutes. Serve it warm from the oven with brandy butter, festive ice cream or hot custard.
Christmas pudding ice cream
Christmas pudding freezes well, and can be turned into an ice cream as easily as stirring some pieces into a pot of fresh custard, either homemade or shop-bought. You can also try using in electric mixer with beater attachment to smash some pudding through some store bought ice cream. Serve it with some hot caramel sauce.
Brandy Caramel Custard
A fabulous accompaniment to our Traditional Christmas Pudding, Fruit Mince Tarts & Stollen. Can also be great with ice cream & layered through your own Christmas dessert creations.
Before you start:
300g Pouring or Thickened Cream
6 each or 120g of Egg Yolks
18g Corn flour
8g Vanilla paste or vanilla bean
- In a saucepan place milk & cream to heat slightly.
- In another saucepan weigh 60g of sugar in the saucepan and place over medium heat and allow it to heat up and melt the sugar and it will gradually dry caramelise*. A stainless steel saucepan is preferred so you can see the colouring.
- Add the heated milk & cream to deglaze**
- Remove from the heat and set aside.
- In a mixing bowl place, the egg yolks, remaining sugar & cornflour. Whisk until pale.
- Add the deglazed liquid & stir well to combine.
- Scrape the mixture back into the saucepan & cook over a medium heat, stirring constantly until 85C is reached.
- Removed from heat & add in the brandy, vanilla & salt. Stir well to combine.
- Cover with cling film directly on the surface & leave to cool.
Store in the fridge up to 1 week
- Serve warm with our Christmas Puddings, Fruit Mince Tarts or any other Christmas dessert than you have also pre-heated.
- Alternatively, if you prefer it cold use it directly from the fridge!
Simply place your custard in a microwave proof bowl or container, for each 300ml heat on high for 60 seconds. Remember to adjust accordingly for the amount of custard you are heating – You don’t want to boil the custard as this will scramble the yolks!
Once finished, pour the custard over dessert, then sit back & enjoy!
*Dry caramel: Is when the sugar is added to a hot pan without any liquid and allowed to caramelise
**Deglazing: Is a cooking technique for removing and dissolving caramelised sugars from a pan