This Christmas Pudding will now become a Christmas tradition - it turned out beautifully.  Rich, moist, packed full of flavor and served with a homemade Vanilla custard, it was the perfect dessert after turkey dinner.
RECAP:  To store the Christmas Pudding:
While the Christmas Pudding was made in November it was then wrapped very well in plastic wrap, then in 2 layers of tin foil then was placed into a plastic bag where it was stored in our very cold garage for the month.
To reheat the pudding:
Place the container (still wrapped in plastic and foil) into a 7 quart crock pot and fill with boiling water to reach 3/4 the way up the sides of the container.  Heat on high for 1 hour.  At that point, I turned off the crock pot, but left it still inside to stay warm to serve after dinner.
Carefully remove the pudding from the hot crock pot.  Allow to cool about 10  minutes, then unwrap.  Carefully use a knife down the sides of the pudding pot and invert onto a plate.  Brush lightly with more of the honey liqueur or brandy and serve with this lovely vanilla custard - we use lactose free dairy.
Vanilla English Custard:
1 1/4 cups cream
1 cup 2% milk
1 generous tsp. organic vanilla
5 medium egg yolks or 4 very large egg yolks
4  Tblsp. organic coconut sugar
Pour cream and the milk into a sauce pan.  Add half of the sugar and vanilla then mix well.  In a separate bowl whisk the yolks and remaining sugar until pale yellow.  Heat the milk/cream on medium low heat, stirring, until it comes to a light boil then remove from the heat.    Add a ladle full of the milk/cream slowly to the eggs whisking the whole time.  Keep adding a ladle full of the milk/cream until all is well combined making sure to whisk non stop so there are no curdles in the mixture.
Pour the mixture back into the pot and return the pot to the stove on medium heat.  Constantly stir with a wooden spoon.  After several minutes the eggs will now be cooked and the custard should coat the back of your spoon.  Remove from the heat and pour into a serving boat/cup.  Can be served hot or cold and will keep 5-6 days refrigerated.

Ina Gawne


  1. It was such fun to wake on boxing day and see the outcome of the Christmas pudding! Congratulations on an experiment gone well! Myself, I am sticking to fresh raspberries soaked in Cointreau and served with a little vanilla ice cream. Too cooked out after the main course, to find room for substance! Happy New Year from the south.

    1. Thanks Arlene! Fresh raspberries in Cointreau with ice cream sounds like a match made in heaven....we are too cooked out too. Happy New Year from the cold depths of Sooke. 🙂

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December 25, 2016