Ingredients serve 12

8 egg yolks

11oz sugar

1pint of milk

vanilla extract

pinch of salt

5gr powdered gelatine

1 pinch of double cream

cannied orange peel

golden and red glaced cherries

crystallised pineapple

stem ginger in syrup

sponge fingers

a little more for decoration

Method

Soak the gelatine in enough water to cover it . In a heatproof bowl beat the egg yolks and sugar with a pinch of salt until pale . Bring the milk to the boil . Ladle some of the milk into the eggs to temper it beating all the time . once tempered add the rest of the milk. PLace the bowl over simmering water and stir the mixture to make a custard . A thermomether is helpfull, and you shold aim for 83 v. Do not go above 85. As soon as it thickened remove from the heat , add vanilla extract add the gelatine . Stir well and strain if necessary . Leave to cool you chop the fruit and ginger 1/2cm bites . Pour in a little of the stem ginger syrup and then add it all to the custard . stir again and refregerate . When the custard is cool , but not set whip the cream and then fold it into the custard . Return to the fridge . line the bottom of a sprig release cake tin with baking paper and then stick the top on . You can cut away the excess round the bottom of the cake tin . This bit is a little fiddly , and you have to cut the fingers flat so they can stand up . Give the custard mixture a vigorous stir so that it pours easily into the tin . Do this carefully so as not upset the sponge fingers . if any become dislodged, reajust them . cover with cling film and leave to set, ideally overnight.Once set , undo the spring release and slide the puddi ng onto a plate . Decorate the top with stiffly whipped cream and golden glace cherries . Serve with cold , sweetpudding wine of your choice after all there’s feast to be kept. 

.

• Uncategorized