muscat soaked fruit pudding with orange-infused custard
Muscat-soaked fruit pudding with orange-infused custard
Course: DessertServings
1-2
servingsCelebrate Christmas at any time of the year with this gorgeous individual fruit pudding. We’ve paired it with an orange-infused custard, made from the oranges out the front of the house at the winery.
Ingredients
2 cups sultanas
1½ cups dried apricots, chopped
¼ cup orange zest
¼ cup orange juice
150ml Rutherglen Muscat
250g butter, at room temperature
1 cup brown sugar
4 eggs
1 cup plain flour
1 tsp baking powder
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground star anise
2 cups fresh breadcrumbs
50g almonds, coarsely crushed
Halved orange slices, to serve
- Orange-infused custard
500 ml vanilla custard
1 tsp finely grated orange zest
100ml fresh orange juice
Method
- Combine the dried fruit, orange zest and juice and 100ml Rutherglen Muscat in a bowl. Cover and stand at room temperature overnight.
- Grease and line the base of a 15cm (top size) metal pudding basin. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the eggs, 1 at a time, beating after each addition. Now it’s time to stir in the soaked fruit. Fold in the flour, baking powder and spices. Fold in the breadcrumbs.
- Spoon the fruit mixture into the prepared pudding basin and pack down lightly. Cover the surface with a round of greased baking paper and then 2 sheets of foil. Secure paper and foil to the basin rim with kitchen string. Place in a large saucepan. Fill the pan with enough hot water to come two-thirds of the way up the side of the pudding basin.
- Cover pan and cook on low heat for 5 hours, topping up pan with boiling water, as needed. Remove the basin from the pan and remove covering. Drizzle with remaining Rutherglen Muscat and cool completely.
- Meanwhile, to make the custard, place the custard and orange zest and juice in a small saucepan over medium-low heat. Stir constantly until well combined and warmed through. Remove from the heat and place in a serving jug.
- To serve, release your pudding from the basin by placing it upside down on a serving plate and gently wiggling until the pudding comes free. Top with orange slices and almond. Serve with the custard, for drizzling.
