We know it sounds a little unusual, but the addition of black pudding into this traditional Christmas pudding recipe by James Cochran (Great British Chefs) for Clonakilty is actually a stroke of genius!
The black pudding provides a subtle background depth and savouriness to the incredibly sweet, dried fruit and sugar, balancing everything without detracting from that classic festive flavour. The sherry custard on the side is the perfect accompaniment, too.
Clonakilty Christmas black pudding with sherry custard
The black pudding provides a subtle background depth and savouriness to the incredibly sweet, dried fruit and suga
Ingredients
For the pudding
- 250 g mixed dried fruits, such as raisins, sultanas and dried apricots
- 250 g Clonakilty Gluten-Free Black Pudding skin removed
- 1 small cooking apple cored and roughly chopped
- 1 orange finely zested and juiced
- 3 tbsp whisky plus 80ml to pour over the pudding
- 75 g unsalted butter plus extra for greasing
- 100 g light muscovado sugar
- 2 free-range eggs beaten
- 100 g gluten-free self-raising flour
- 1 tsp mixed spice
- 40 g gluten-free rolled oats
- 40 g almonds roughly chopped
For the sherry custard
- 50 ml double cream
- 50 g caster sugar
- 300 ml whole milk
- 50 ml sweet sherry
- 20 g cornflour
- 2 large eggs just the yolk
Instructions
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Place the dried fruit, black pudding, chopped apple and orange juice in a bowl and pour over the whiskey. Leave to marinate for about 1 hour.
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Once the fruit has been marinating for 1 hour, beat the sugar, butter and orange zest together until pale and fluffy. Stir in the beaten eggs bit by bit – if the mixture starts to curdle add in a bit of the flour. Fold the flour and mixed spice into the mixture, then add the oats and almonds.
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Stir the marinated fruit and black pudding mixture (along with any remaining liquid) and mix until well combined.
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Grease a 1.4l pudding basin with butter, then line the base with a small disc of baking paper. Spoon the mixture into the basin, ensuring it is packed in tightly by pressing it together with a spoon. Cover the mixture with another piece of baking paper and a sheet of foil, secure it in place with string and set aside.
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Place a large saucepan or stockpot on the hob with a trivet in the bottom (such as a few jar lids or another smaller pot) – this will protect the pudding basin from the heat of the hob. Tie string around the basin to create a handle, so you can lift it out of the pot easily, then lower it into the pot. Pour in enough water to come three-quarters of the way up the pudding basin, bring to a simmer then place a lid on the pot and cook the pudding for 8 hours, checking every so often to ensure it hasn't boiled dry.
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While the pudding cooks, make the custard. Heat the milk, sugar and double cream in a saucepan until the sugar dissolves and the mixture comes to a simmer.
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Meanwhile, whisk together the egg yolks, sherry and cornflour together for a few minutes until fully combined.
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Pour a little of the hot milk mixture over the eggs, whisking to incorporate and temper, then gradually add the eggs back into the pan. Continue to whisk over a low heat for a few minutes until it thickens. Pass through a fine sieve into a clean pan to reheat before serving.
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Once the pudding is cooked, carefully lift it out of the water and turn it out onto a serving dish. Pour over 75ml of whisky and use a lighter to heat a tablespoon of whisky. Set the tablespoon of whisky alight, then pour this over the pudding to set the pudding on fire. Serve with the reheated custard.