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Ingredients

FOR THE CUSTARD:
4 cups milk
1⁄2 cup sugar
8 egg yolks
1⁄4 tbsp. flour
1 vanilla bean, halved lengthwise

1⁄2 cup brandy, optional

1. For the pudding: Grease a 10-cup pudding basin or a heatproof ceramic bowl with butter; set aside. Put bread crumbs, currants, raisins, sugar, flour, suet, stout, peels, almonds, nutmeg, allspice, salt, eggs, apple, and orange juice and zest into a large bowl; mix well. Transfer mixture to basin; pat down to remove any air pockets. Cover basin with 2 layers of waxed paper and 2 layers of foil; tie tightly with twine.

2. Put basin on a rack in a wide deep pot. Add enough water to reach two-thirds of the way up the sides of the basin. Cover; bring to a simmer over high heat. Reduce heat to medium-low to maintain a simmer; steam for 8 hours (replenish water as necessary). Carefully remove basin; let cool slightly, about 10 minutes. Remove twine, foil, and paper. Run a knife around edge of pudding to loosen it; turn it out onto a serving platter.

3. For the custard: Whisk together milk and sugar in a small pot; bring just to a boil over medium-high heat. Whisk yolks in a medium heatproof bowl until frothy. While whisking constantly, gradually pour in hot milk mixture; whisk in flour and vanilla. Pour water into a medium pot to a depth of 2'; bring to a simmer over medium-low heat. Place bowl of eggmilk mixture over simmering water; cook, stirring constantly, until it resembles a thin pudding, about 35 minutes. Strain custard through a fine sieve into a pitcher or bowl.

4. To serve: Warm brandy in a pot; carefully light brandy with a match and pour over pudding. When flames die out, serve with custard (4 tbsp. per serving).

SERVES 12

This article was first published in Saveur in Issue #98

Description

Some Cooks Age Their Christmas Pudding For Up To A Year. This Recipe Is Much Quicker But Yields Equally Good Results.

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