My favourite side with plum pudding at Christmas time is Brandy Custard. Well, brandy custard and ice cream. I use a family recipe, and while it’s probably a little heavy on the brandy side, it is what I am used to (and besides, isn’t Christmas a perfect time for a little indulgence?).
- 550g* of milk (full cream / full fat)
- 200g* of cream (pure or thickened)
- 4 egg yolks
- 100g caster sugar
- 1.5 tbsp cornflour
- 1/3 cup brandy
* I weigh these out with my Tupperware scales as they are so good. I just pour a little bit into the saucepan at a time after I have ‘tared’ it, then when I have the right amount of one ingredient, I ‘tare’ it again to start the second.
- Add milk and cream to a saucepan and place over a med-high heat for 4-5 minutes. You want the cream mixture to thicken, but not boil.
- In a separate bowl, whisk together the egg yolks, caster sugar and cornflour. This will make kind of orangey congealed mess. That’s fine, don’t panic!
- Once the cream mixture has thickened, add about a quarter to the orange mess and whisk through. Keep adding another quarter at a time and whisking until all of the cream is mixed through.
- Put the custard back on the stove top on a medium heat and stir slowly. The custard will thicken.
- Once the custard is a bit thicker than how you like it, take it off the stove top, then add the brandy and stir through quickly until it is all an even consistency.
- Pour over individual serves of plum pudding, but DON’T give it to the kids!
- Enjoy your festive Christmas meal and then the ensuring food coma nap…