Cranberry-crowned pud with white chocolate custard

Name: Cranberry-crowned pud with white chocolate custard
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 175 grams fresh or frozen cranberry; 200 grams redcurrant jelly; 50 grams golden caster sugar; 175 grams self-raising flour; 1 teaspoon baking powder; 200 grams golden caster sugar; 4 eggs; 1 serving seeds from a vanilla pod; 200 grams butter; 500 milliliters pot fresh vanilla custard; 100 grams white chocolate

Cranberry-crowned pud with white chocolate custard is If you have baking powder, eggs, self-raising flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. Dark Chocolate Waffles with White Chocolate Custard Sauce and Chocolate-Espresso Whipped Cream, Custard & white chocolate biscuits, and Boozy self-saucing chocolate pud are very similar to this recipe.

Instructions

Put 100g cranberries in a saucepan with the redcurrant jelly and sugar. Simmer for 5 mins, then leave to cool. Meanwhile, put a pan of water on to simmer and butter a 1.4 litre/2 pint basin. Butter a large sheet of baking paper, sit on a same-size sheet of foil and fold a leat in the middle. Beat all the sponge ingredients together, then stir in the remaining cranberries. Spoon a third of the cranberry and redcurrant mix into the bowl, then spoon the sponge mix on top.

Ingredients you will need

Cranberries

Butter

Jelly

Sugar

Water

Equipment you will use

Baking Paper

Sauce Pan

Bowl

Aluminum Foil

Frying Pan

Cover with the paper and foil, tie with string and steam, lid on, for 1 hrs. To serve, reheat the cranberry mix and pour over the top of the turned-out pudding. Can be made up to 2 days ahead and re-steamed for 30 mins or microwaved for 5 mins on High. 3 To make the custard, put the chocolate into a microwave-proof bowl, add the custard and heat according to pack instructions, stirring every 30 secs until the chocolate has melted.

Ingredients you will need

Chocolate

Cranberries

Custard

Equipment you will use

Microwave

Bowl

Aluminum Foil

Equipment

Ingredients

Servings:

175grams

fresh or frozen cranberry 200grams

redcurrant jelly 50grams

golden caster sugar 175grams

self-raising flour 1teaspoon

baking powder 200grams

golden caster sugar 4

eggs 1serving

seeds from a vanilla pod 200grams

butter 500milliliters

pot fresh vanilla custard 100grams

white chocolate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.