Christmas pudding with brandy custard…..definitely makes me think it’s getting close to Christmas. Very close in fact. It’s time to start thinking about and planning the paleo/primal menu for the various celebrations over the next month or so. A little bit of planning will make sure you are able to stay on track.
This year we are having our family Christmas out west, on the farm where I grew up. After sixty years of it being in the family, my brother has sold up and will be retiring to town in the new year. Whilst it will be a great family gathering at the end of an era, it will have it’s challenges in other ways. The farm is 30km from the closest town (of about 300) so it won’t be a matter of ducking down to the shops to grab any last minute items. The nearest supermarket is 75km away! Better get planning…and packing.
Before I get to that though…let me share our Christmas pudding recipe with you. Actually it is just the Christmas cake recipe that we did last year with some updating.
In this past year I have realised that we can cut out more sugar, even from treats. Last year I was making this recipe with a small amount of sugar, but decided to try it without sugar this year. Dried fruit has all the natural sugars in concentrated form so I figured that it should already be sweet. Sure enough, there is no need for sugar…even for the liquid it contributes.
For a change I thought I’d do the recipe as individual Christmas puddings. Simply make it up as per the recipe and cook in muffin pans. 150°C for just 40 minutes.
- If you want to make the puddings totally dairy free you can use coconut oil instead of butter.
- Add some extra flavour to the puddings by adding a couple of tablespoons of brandy to the mixture.
- When buying your fruit, remember to look out for the hidden nasties. Most dried fruit in the shops has added sugar, preservatives, and vegetable oil. I had to hunt high and low for `clean’ dried fruit and them make up my own mix.
Now for that brandy custard. Yes, this does have dairy so if you do `dairy free’…we’ll post a recipe for you soon.
- 40g rapadura sugar (this is one of the times when I don’t use coconut sugar as it’s flavour over-powers the delicate custard)
- 200g pure cream
- 200ml full fat milk (A2 or Jersey)
- 3 large eggs
- 30ml brandy
- Put sugar in TM bowl and mill on Speed 6 – 5 seconds
- Put butterfly in place and add all other ingredients
- Blend for 3 seconds on speed 3 ( whisk the eggs)
- Cook for 8 minutes – 80°C – speed 2
- Combine all ingredients in bowl and whisk.
- Cook over a medium heat until thickened, continuing to stir while cooking. Custard is cooked when it coats the back of a spoon.
- Note: It is easy to burn this type of custard so, if cooking on stove, it is best to cook over a double boiler.
There you go. All too easy. You’ll be able to serve a delicious Christmas pudding and custard without having to slave over a hot stove for hours. One of the things I love about the pudding recipe is that you can make it up well in advance and it will keep very well in an airtight container. Make them now, and they’ll easily keep till Christmas.