Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Marc Thuet's Christmas pudding with brandied crème anglaise Add to ...

Follow us on Twitter: @globeandmail

  • Servings: Makes 16 4-oz servings.


1 cup (250 mL) sultanas

1 cup (250 mL) raisins

1/4 cup (50 mL) grated apple

Grated zest of 1/2 lemon

Grated zest of 1/2 orange

3 eggs

1/2 tbsp (7 mL) ground allspice

1 cup (250 mL) mixed citrus zest, chopped

3/4 cup (175 mL) all-purpose flour

2 tbsp (25 mL) crystallized ginger

2 tbsp (25 mL) pitted prunes, chopped

1 tbsp (15 mL) ground almonds

1 cup (250 mL) currants

1 cup (250 mL) ground suet

3/4 cup (175 mL) bread crumbs

1/4 cup (50 mL) brown sugar

1/4 cup (50 mL) milk

1/4 cup (50 mL) stout

1/4 cup (50 mL) Grand Marnier

1/4 cup (50 mL) beer

1/4 cup (50 mL) Cointreau

1/4 cup (50 mL) cognac

1/4 cup (50 mL) port

Brandied crème anglaise

1 1/2 cups (375 mL) 35% cream

1/3 cup (75 mL) sugar

3 egg yolks

1 tbsp (15 mL) brandy

1/4 tsp (1 mL) vanilla

3 tbsp (50 mL) Grand Marnier



Combine all dry ingredients in large bowl and mix well. Add eggs and all liquids. Mix well. Place in pudding steamer, or individual ramekins, cover tightly with aluminum foil and steam. Note: a 1-pound pudding should steam about 2 to 2 1/2 hours.

After steaming, set aside about 20 minutes before removing foil.

Brandied crème anglaise

In heavy saucepan scald cream.

Meanwhile, in medium bowl whisk together sugar and egg yolks. Gradually whisk half of cream into yolk mixture. Pour into saucepan with remaining cream, over medium heat, and cook until thickened. Do not bring to a boil. Remove from heat and mix in vanilla and cognac. Cover and refrigerate until chilled.

to serve

Pour crème anglaise on bottom of plate and place pudding on top.

Heat Grand Marnier, but do not boil. Pour over pudding to flambé. Serve immediately.

Per serving: Cal 371 / Pro 5 g / Fat 15 g / Carb 56 g

Next story




Most popular videos »

More from The Globe and Mail

Most popular