Ingredients
8 oz. raisins
8 oz. currants
8 oz. sultanas or golden raisins
2 oz. grated carrots
1 oz. mixed citrus peel
8 oz. brandy
4 oz. bread crumbs
7 1/2 oz. T55 flour (see Tips) or fine white flower
4 oz. muscovado sugar
1 tsp. grated nutmeg
1 tsp. ground ginger
1 dash salt
1 1/4 oz. diced almonds
8 oz. vegetable shortening
2 eggs
1/2 oz. sherry
Juice from 1/2 lemon
Milk as needed to bind
3 c. milk
2 c. heavy cream
1 vanilla pod
1 c. sugar
15 egg yolks
2 oz. brandy
1 vanilla pod
2 c. heavy cream
2 tbsp. sugar
Preparation
Step 1Pudding: Hydrate raisins, currants, and sultanas by soaking in a hot tea bath overnight.Step 2Strain off excess tea and add carrots, citrus peel, and 6 ounces brandy. Allow to soak overnight and strain.Step 3Preheat oven to 225 degrees F. Mix together all dry ingredients and add to the fruits. Then add the vegetable shortening and mix.Step 4In a separate bowl, mix together eggs, sherry, 2 ounces brandy, and lemon juice, then add the mixture to the fruits.Step 5To the same bowl, add milk until the mixture is the right consistency: fairly stiffStep 6Portion out pudding into disposable individual aluminum soufflé tins and cover each tin with aluminum foil. Place filled tins into a rectangular casserole dish. Once inside, carefully fill the casserole with 1" of water and cover the entire dish with aluminum foil. Place in a preheated oven and allow to steam for the 6-8 hours. Just remember to check the level of the water-bath and maintain the 1" water level until finished cooking.Step 7Cool and store until needed.Step 8Brandy Anglaise: Bring the milk, heavy cream, and vanilla to a boil.Step 9Combine the sugar and yolks and temper into the milk mixture and continue to heat until the mixture coats the back of a spoon. (If you have a thermometer, the temperature should register approximately 180 degrees F.)Step 10Remove from heat and put through a strainer.Step 11Add brandy to the Anglaise and serve warmStep 12Crème Chantilly: Scrape the inside of the vanilla pod and combine the pulp, cream, and sugar in a mixing bowl and whip to medium peaks.Step 13Spoon on top of the individual Christmas puddings and serve with the Brandy Anglaise on the side.
