Ambrosia & Christmas Pudding, Baked with Brandy Butter
In this version we take slices of Christmas pudding, spread with a little brandy butter, soak then in the custard mix and bake in a low oven; then finish with an apricot glaze.
Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 200g
Meal Type: Dessert
Channel: B&I, Hotels, Profit Sector, Pubs, Restaurants, Travel & Leisure
Ingredients
- 500ml Ambrosia Custard
- 500ml Milk (full fat)
- 6 Whole Eggs (medium)
- 100g Granulated Sugar
- 500g Christmas Pudding (1cm slices)
- 50g Brandy Butter
- 100g Apricot Jam (clear)
Method
- Whisk together the custard, milk, eggs & sugar; then pass through a sieve
- Slice the Christmas pudding and spread with the brandy butter
- Place the slices of Christmas pudding into a suitable baking dish and pour over the custard mix
- Set the oven at 140c and allow the pudding to stand while the oven comes upto temp
- Place the pudding into the oven and bake for approx 1 hour or until a skewer comes cleanly out of the centre of the pudding
- Remove from the oven and allow to cool slightly
- Place the apricot jam in a small pan, with a little water and bring to a simmer
- Brush the apricot glaze evenly over the top of the pudding
- Serve warm
Additional Tips
This works great done as individual portions as well as a larger pudding
