Preparation Time: 20 minutes, overnight marinating
Cooking Time: 11⁄2 hours
Serves: 8
| Ingredients | Preparation |
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Puddings 375g mixed dried fruit 150g prunes, chopped 150g pitted dates, chopped 75g glace ginger, chopped 125ml Grand Marnier 75ml brandy Zest of 1 orange 125g unsalted butter 200g brown sugar 3 eggs 3 cups fresh breadcrumbs 1⁄2 cup plain flour 1⁄4 tsp bicarbonate of soda 125ml milk Grand Marnier custard 400ml cream 100ml milk 6 egg yolks 50g caster sugar 2 tbsp cornflour Zest of 1 orange 1 tsp vanilla 75ml Grand Marnier Optional Edible gold leaf |
Pudding 1. Combine the mixed fruit, dates, ginger, Grand Marnier, brandy and orange zest in a large bowl. Mix well, cover and leave overnight. 2. In a separate bowl, cream together the butter and sugar until light and fluffy. 3. Add the eggs, one at a time. Add the fruit mixture, breadcrumbs, flour, bicarbonate of soda and milk. Mix well. 4. Grease 8 individual pudding moulds and line the base with a small circle of baking paper. Cut 8 circles of baking paper the diameter of the top of the pudding moulds. 5. Spoon pudding mixture into the moulds and smooth the top of the mixture. 6. Cover moulds with lids or loosely cover with pieces of pleated aluminium foil. 7. Put puddings on the large perforated stainless steel tray and place in the combi-steam oven on shelf level 1. Turn oven to Hot air 100°C + 100% Humidity and cook pudding for 11⁄2 hours. Custard 1. Place the cream and milk in a saucepan and heat over medium heat. 2. In a bowl, whisk together the egg yolks, sugar, cornflour and orange zest. 3. Pour the warm cream mixture into the eggs and whisk well to combine. 4. Return mixture to the saucepan and stir with a wooden spoon over low to moderate heat until the custard thickens, 10 to 15 minutes. 5. Remove from heat, stir in vanilla and Grand Marnier, strain custard and pour into serving jug. Let stand for 10 minutes, covered. To finish 1. Remove puddings from the moulds and serve upside down on serving plate. 2. Pour over custard and serve extra custard on the side. If using, carefully place pieces of gold leaf on top of the puddings. Pour custard to the side and serve. |
