CHRISTMAS

PUDDING
 RECIPE BY

KIRSTEN TIBBALLS

Give your traditional Christmas Pudding the edge this year with a decadent white
chocolate and cognac custard.

BEGINNER
GARNISH

WHITE CHOCOLATE COGNAC CUSTARD


40 MINS

PUDDING

MAKES 1

PUDDING
METHOD
INGREDIENTS
Pour the cognac over the mixed fruits, prunes, dates and
750g (26.46oz) mixed dried fruit (sultanas, apricots in a bowl, mix through and cover with plastic wrap.
raisins, currants) Allow the fruits to soak preferably for a few weeks or for at
65g (2.29oz) pitted prunes, chopped least 24 hours in advance. If you cannot pre-soak the fruits,
130g (4.59oz) dates, chopped you can place all the mixed fruits into a bowl and cover with
40g (1.41oz) dried apricots, chopped boiling water. Immediately strain the excess water and leave
240g (8.47oz) Remi Martin Cognac  until it cools before making the pudding.
250g (8.82oz) unsalted butter, chopped
210g (7.41oz) brown sugar Beat the butter and sugar until light and creamy in the bowl
240g (8.47oz) whole eggs of a stand mixer fitted with a paddle attachment. Break up
195g (6.88oz) plain (all purpose) flour the eggs in a bowl. It is important to have the eggs warm
1 tsp mixed spice before adding them to the mixture. Place some hot water in
½ tsp ground cinnamon a larger bowl and place the bowl of eggs into the hot water.
½ tsp ground nutmeg Warm the eggs to 36°C in the water bath. Slowly add the
½ tsp bicarbonate of soda eggs to the stand mixer, mixing well after each application
10g (0.35oz) orange zest of egg. Remove from the mixer and add in the fruit, mixing
100g (3.53oz) fresh breadcrumbs through to combine. Add the flour, mixed spice, cinnamon,
45g (1.59oz) slivered almonds nutmeg, bicarbonate of soda, orange zest and breadcrumbs
QS softened butter, for greasing and fold through. Mix in the almonds.

EQUIPMENT  SUBSTITUTE
240g (8.47oz) brandy {for}
2 litre pudding bowl 240g (8.47oz) Remi Martin Cognac
plastic wrap
baking paper
stand mixer
spatula

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

WHITE CHOCOLATE COGNAC CUSTARD
INGREDIENTS
125g (4.41oz) fresh cream 35% fat
50g (1.76oz) full cream milk
10g (0.35oz) custard powder 
43g (1.52oz) caster (superfine) sugar
87g (3.07oz) egg yolks
100g (3.53oz) Callebaut W2 white chocolate
28%
50g (1.76oz) unsalted butter
7.5g (0.26oz) Remi Martin Cognac 
EQUIPMENT
whisk
stick blender
Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
METHOD CONT...
Grease the bowl you are making the pudding in by brushing
it with softened butter. Deposit the mixture into the greased
basin and spread out the base with a spoon. Cover the
pudding bowl with a sheet of baking paper and aluminium
foil, securing tightly with string or an elastic band.
Place an overturned plate into a large saucepan and set the
pudding on top. Pour enough water into the saucepan to
cover the pudding bowl halfway. Cover the saucepan with
a lid and simmer on a low heat (so the water is just mov-
ing but not boiling) for 6 hours, ensuring the water level
remains at the same level. Top it up with boiling water as
required, keeping it halfway up the bowl.
 NOTE
If you are making the pudding far in advance, once it is fully
cooked, remove it from the water. Allow to cool then
refrigerate for 4 weeks until ready to serve. Keep it in the
same baking paper and foil. On the day of serving, reboil
the pudding for 2 ½ - 3 hours following the same method
above.
METHOD
Place the milk and cream in a saucepan. Combine the sugar
and custard powder in a separate bowl with a whisk. Add
the egg yolks to the sugar and custard powder and mix
together. Turn the heat on and bring the milk and cream to
a boil. Once it starts to boil, remove from the heat and
slowly pour over the egg yolks and sugar while whisking.
Return to the saucepan and bring to a boil on medium heat,
stirring constantly. Strain over the white chocolate in a
bowl and whisk together until the chocolate melts. Add the
butter a cube at a time. Transfer to a jug and emulsify with a
stick blender. Add the brandy and emulsify again.
You can prepare the custard up to an hour prior to serving.
If you prepare it further in advance, reheat it before serving
and emulsify with a stick blender before pouring over the
pudding.
 SUBSTITUTE
10g (0.35oz) cornflour/corn starch {for}
10g (0.35oz) custard powder
 SUBSTITUTE
7.5g (0.26oz) brandy {for}
7.5g (0.26oz) Remi Martin Cognac
Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au
GARNISH (OPTIONAL)

INGREDIENTS METHOD

Create a sugar syrup by adding the water, sugar and a drop

135g (4.76oz) caster (superfine) sugar
of red colouring to a saucepan. Bring to a boil. Meanwhile
100g (3.53oz) water
zest the orange, ensuring the pieces are as long as possible.
QS AmeriColor red gel colour
When the mixture is boiling and the sugar has dissolved,
½ orange, zested
add the zest. Lower the heat and allow to simmer for 5
minutes.
EQUIPMENT
Remove from the heat and cover with plastic wrap or a lid
zester
if using a gas cooker. Leave to infuse for 5 minutes. Keep in
the fridge until ready to use.

ASSEMBLY

INGREDIENTS METHOD

Strain the orange zest to remove any liquid. When the

QS infused orange zest (recipe above)
pudding is fully cooked, remove it from the water. Remove
20g (0.71oz) dried apricots
the cover from the warm pudding and place the display
20g (0.71oz) dried dates
plate on top. Using a tea towel, flip the warm pudding onto
20g (0.71oz) dried prunes
the serving plate and remove the bowl. Drizzle the custard
QS icing (confectioners') sugar
on top of the pudding, using a spoon to spread it out. Place
EQUIPMENT the zest on top and add some of the dried fruit to finish.
Finally, dust with icing sugar to serve.
sieve
display plate

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.