Good Food
Ingredients
Method
1.Grease a 5-cup (1.25L) pudding basin or steamer.
2.Using electric mixer, beat butter, sugar and vanilla in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
3.Stir in flours, dried fruit, almonds, cherries and almond meal.
4.Spoon mixture into prepared basin or steamer. If using a steamer, cover with a lid. If using a basin, cover with a sheet of baking paper and then foil. Fold a pleat down centre and secure with kitchen string. Trim foil and paper, leaving a 2cm overhang.
5.Place basin in a large saucepan with enough water to come halfway up side of basin. Boil, covered, topping up boiling water as needed, for 3-3 1/2 hrs, until skewer inserted comes out clean.
6.Meanwhile, to make candied orange, cut rind into long thin strips. Heat 1/3 cup water and sugar in a small saucepan on low, stirring, for 2-3 mins, until sugar dissolves.
7.Increase heat to medium and bring to boil. Boil, without stirring, for 1 min. Add rind and simmer for 5-7 mins, until caramelised. Remove from heat.
8.Using a slotted spoon, remove rind and place on baking paper. Separate strands and set aside for 30 mins, until firm.
9.Meanwhile, to make orange custard, heat milk, cream and rind in a pan on medium, until just simmering. Remove from heat and stand for 10 mins.
10.Whisk together egg yolks and sugar, until thick and pale. Whisk warm milk mixture into egg mixture. Return to pan. Stir on low heat for 8-10 mins, until mixture thickens and coats back of a wooden spoon. Stir in liqueur. Strain into a jug.
11.Invert pudding onto a serving plate and top with candied orange. Serve with custard
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door
