Golden Steamed Pudding with Eggnog Custard

Ingredients

125 g sweetened dried cranberries
125 g dried apricots, finely chopped
100 g dried apple, finely chopped
100 g glacé pineapple, finely chopped
75 g dried blueberries
50 g glacé ginger, finely chopped
2 tsp finely grated orange rind
125 g butter, chopped
3/4 cup (165 g) caster sugar
1 tsp bicarbonate of soda
3 eggs, lightly whisked
1 cup (150 g) plain flour
2/3 cup (100 g) self-raising flour
1 tsp mixed spice
1/2 tsp ground ginger
2 Tbs Cointreau (optional)

Eggnog custard:

2 cups (500mL) milk
1 cup (250mL) cream
5 cm-strip orange rind
4 egg yolks
1/2 cup (110 g) caster sugar
1 1/2 Tbs cornflour
1/2 tsp mixed spice
2 Tbs Cointreau (optional)

Method

Grease an 8-cup (2L) metal pudding basin. Line base with a disc of baking paper. Place cranberries, apricot, apple, pineapple, blueberries, ginger, orange rind, butter, sugar and 2/3 cup (160mL) water in a large saucepan over medium heat. Cook, stirring, for 3-5 minutes or until the butter melts and sugar dissolves. Reduce heat to medium-low. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir in the bicarbonate of soda. Transfer to a large heatproof bowl. Set aside to cool completely. Stir in the eggs. Sift over the combined flour, mixed spice and ginger. Add Cointreau or brandy, if using, and fold to combine.

Spoon mixture into prepared basin. Secure with a tight-fitting lid. Place in a large saucepan. Pour boiling water into the pan until halfway up the side of the basin. Cover the pan. Bring to the boil over medium heat. Cook for 3 hours, topping up water as necessary.

Meanwhile, to make the eggnog custard, heat milk, cream and orange rind in a medium saucepan over medium-high heat for 4 minutes or until mixture comes to a gentle simmer. Remove from heat. Whisk egg yolks, sugar, cornflour and mixed spice in a heatproof bowl until pale and creamy. Gradually whisk in the milk mixture. Return to the pan. Place over medium heat and stir with a wooden spoon for 6-8 minutes or until the custard thickens and coats the back of the spoon (don’t let it boil). Remove from heat. Stir in the Cointreau or brandy, if using.

Carefully remove the pudding basin from the pan. Place on a heatproof surface and stand for 10 minutes. Remove the lid. Turn the pudding onto a serving plate and serve with eggnog custard.

Credits: Coles

Photo Credits: Coles