Ingredients:
9 slices whole wheat bread
8 slices white bread
3 egg yolks, beaten
360ml single cream
50g sugar
100g raisins
50g glacée cherries, halved
180ml cream sherry
240ml water
2 egg yolks, beaten
30g icing sugar, sifted
2 tbsp cream sherry
50g sugar
pinch of salt
1 1/2 tsp vanilla extract
100g sultanas
1/4 tsp vanilla extract
120ml whipping cream
Method:
Remove the crusts from the bread, cover with paper towels and allow to stand and dry out over night.
The following day, begin by preparing a custard. In a medium, heavy-bottomed saucepan combine the 3 egg yolks, single cream, sugar and salt. Whisk to mix then heat over medium heat. Continue cooking gently until the mixture coats the back of a metal spoon. Remove from the heat and stop any further cooking by setting the pan in a sink of ice water and stirring the custard for about 2 minutes then stir in 1 1/2 tsp vanilla extract then cover the surface with clingfilm to prevent a skin from developing.
Combine the raisins and sultanas in a small bowl and add the cherries to a separate bowl. Heat the 180ml sherry until warm then pour 2/3 over the raisin and sultana mixture and 1/3 over the cherries and set aside for at least 45 minutes.
At the end of this time cut the bread into 1.5cm cubes and place in a bowl. Fold in the custard and mix gently until the bread is completely coated. Drain the fruit, reserving the sherry then grease a 1.5l pudding basin (or tower mould).
Arrange 1/4 of the cherries in the bottom of the basin then add 50g of the raisin mix. Top this with 1/4 of the bread mixture and sprinkle 2 tbsp of the reserved sherry on top. Repeat this layering process three times, concentrating the fruit near the edges of the mould. Lightly press the final layer with the back of a spoon then pour the remaining reserved sherry over the top.
Cover the basin tightly with foil then set on a wire rack or trivet in your slow cooker (crockpot) then add about 300ml water around the basin. Cover with the lid and cook on low for about 5 1/2 hours, or until the pudding springs back when pressed.
Meanwhile, prepare the sherry sauce. Combine the 2 egg yolks, icing sugar, 2 tbsp sherry and 1/4 tsp vanilla extract in a bowl and whip to combine. Add the whipping cream to a small bowl and whip until small peaks form. Fold the whipped cream into the egg yolk mixture then cover and chill in the refrigerator until serving time.
When the pudding is ready remove from the cooker and allow to stand and cool for 10 minutes. Carefully unmould onto a serving plate and serve warm with the sherry sauce.
Find more Christmas Recipes Here
