BROWN SUGAR & SPICE CUSTARD FOR CHRISSY PUDDING

A Christmas pudding is not complete until smothered with a rich brandy custard, or perhaps whisky or rum custard, if that is your preference. This custard has lovely caramel, warm spicy notes, with the addition of brown sugar and spices. It can be made up to 2 days in advance, so it’s ready to be warmed through when it’s time to indulge in Christmas pud. The left over egg whites can be turned into another festive favourite dessert – the pavlova!

makes about 3 cups (750ml)

600ml full cream milk

300ml thickened cream

1 vanilla bean, split in half lengthways and seeds scraped (or use a teaspoon of vanilla bean paste)

10 egg yolks

110g (½ cup) brown sugar

½ teaspoon mixed spice

¼ teaspoon freshly grated nutmeg

35g (¼ cup) cornflour

60ml (¼ cup) brandy, or whisky, or rum

Combine the milk, cream and vanilla bean and seeds in a saucepan over a medium heat and bring to a simmer, then remove the vanilla bean and set aside.

Whisk the egg yolks, sugar, spices and cornflour in a large bowl using an electric mixer until the mixture is pale and creamy. While continually whisking, gradually pour in the hot milk mixture. Return the mixture to the saucepan over a low heat and stir continuously with a wooden spoon for about 10 minutes, or until thickened and custard coats the back of the spoon. Strain through a sieve into heatproof bowl or jug and stir in the brandy. If not serving the custard immediately cover the surface with plastic wrap to prevent a skin forming on the surface and cool to room temperature then refrigerate. The custard will keep for up to 2 days.

When ready to serve with warmed pudding, transfer the chilled custard to a medium saucepan over a low heat and stir continuously until warmed through. Pour into a serving jug.

Recipe by Fiona Hammond, December 2025