'Oh I wish it could be Christmas ev'ry daaaaay,' sang Wizzard. Well it can be, certainly on Boxing day, at least.
Prep Time - 15 minutes (plus 2 hours soaking)
Cook Time - 10 minutes
300ml full cream milk
3 tablespoons Brandy, plus a splash extra serve
4 slices leftover Christmas pudding, 2cm thick
80g unsalted butter
ice cream to serve
- Pour the milk into a bowl and add the eggs, 50g of the sugar and the brandy. Mix well and then strain through a sieve into a jug.
- Place the slices of Christmas pudding in a shallow dish and pour over the custard mix. Refrigerate for a minimum of two hours. After one hour, flip all the slices over to get maximum coverage. Drain the slices on a wire rack set over a tray to catch the drips.
- Heat the remaining sugar in a non- stick frying pan over medium heat until just melted and starting to turn golden brown. Reduce the heat to low and add the butter, swirling it around the pan until fully mixed in.
- Add the drained slices of Christmas pudding and cook them for a couple of minutes until brown and caramelised. Flip them over with a spatula and cook for the same amount of time on the other side. Remove from the pan and serve with ice cream and a splash of brandy.
Published in Chef's Host Christmas Too - a cooks guide to blitzing the holiday season by Darren Purchese -
Published by Hardie Grant Books 2018
Image Ari Hatzis 2018