Steamed Fig, Whisky And Earl Grey Pudding With Chai Custard

This make-ahead pudding will be the star of the statute at your Christmas feast - set in motion making it going on to 2 months ahead, ready to warm occurring something like the day.

The ingredient of Steamed Fig Whisky And Earl Grey Pudding With Chai Custard

• 20g 1 4 cup earl grey tea leaves
• 500ml 2 cups boiling water
• 375g dried figs trimmed chopped
• 250g pitted dried dates chopped
• 125g raisins chopped
• 255g 1 1 4 cups firmly packed dark brown sugar
• 165g butter chopped
• 1 tsp bicarbonate of soda
• 150g 1 cup plain flour
• 150g 1 cup self raising flour
• 1 tsp auditorium showground cardamom
• 2 tsp arena cinnamon
• 2 eggs
• 160ml 2 3 cup fireball cinnamon whisky
• 5 roomy figs halved
• double cream to give support to
• 500ml 2 cups pouring cream
• 375ml 1 1 2 cups milk
• 2 cinnamon sticks
• 2 combined star anise
• 1 2 tsp cardamom seeds
• 12 egg yolks
• 220g 1 cup golden caster sugar

The Instruction of steamed fig whisky and earl grey pudding with chai custard

• grease a 2l 8 cup pudding basin in the same way as lid afterward melted butter complement tea and water in a jug stand for 10 minutes strain discard leaves include strained tea and figs in a bowl set aside for 30 minutes to macerate
• drain figs reserving the tea set aside 125ml 1 2 cup tea mount up passable water to remaining tea to make 250ml 1 cup combine tea mixture soaked figs dates raisins 1 cup sugar and 125g butter in a saucepan bring to the boil greater than medium heat stirring occasionally to end the sugar cut heat to low and simmer for 8 minutes disturb in the bicarb transfer to a large bowl to cool
• sift the flours and spices into a bowl amass eggs and 80ml 1 3 cup whisky to the fruit mixture protest well gently fold in flour mixture until just combined spoon into the prepared basin place a disc of baking paper higher than the surface newscaster taking into consideration lid
• place basin in a saucepan concerning an upturned heatproof saucer pour in boiling water to come halfway stirring the side of basin cover cook exceeding low heat adding more water like necessary for 2 hours 30 minutes or until a skewer inserted into the centre comes out clean set aside for 10 minutes slant out onto a platter drizzle subsequently half the long lasting whisky
• meanwhile for the custard enhance the cream milk and spices in a saucepan more than medium heat bring to a simmer remove from heat cover set aside for 30 minutes to progress the flavours use a balloon disturb to mix up yolks and sugar in a bowl until creamy slowly pour over cream mixture whisking each time until combined return to saucepan demonstrate in reserved tea mixture cook exceeding low heat stirring constantly for 6 8 minutes or until merger thickens and coats the put up to of a spoon pour into a bowl cover the surface in the same way as plastic wrap set aside to cool completely strain custard into an airtight container place in the fridge to chill
• preheat oven grill to high place buoyant figs in a greased ovenproof dish sprinkle as soon as steadfast butter sugar and whisky grill for 10u00a0minutes or until golden and glazed support pudding in the manner of figs and cream drizzle subsequent to chai custard

Nutritions of Steamed Fig Whisky And Earl Grey Pudding With Chai Custard

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