CookEat Recipe
Victoria Pudding
Vanilla and arrowroot custard served with a warm red currant jelly and maraschino sauce.
Method
Steps
Step 1
Preheat a conventional oven without the fan to 140°C. Choose one oven-safe metal pudding mould large enough to hold all the custard with room for safe cooking and handling, and lightly butter it.
Step 2
Put the one and a half pints of milk, half pint of liquid cream and one teaspoon of vanilla essence in a saucepan. Bring to the boil and boil for five minutes, stirring to prevent scorching.
Step 3
In a bowl, whisk the four ounces of sugar, six egg yolks and tablespoon of arrowroot together. Gradually pour in all the hot dairy mixture, a little at a time, whisking briskly.
Step 4
Strain all the custard into the buttered mould. Stand it in an oven-safe saucepan or deep baking pan and add hot water to halfway up the outside of the mould.
Step 5
Bake for about forty-five minutes as a guide, continuing as needed until the custard is set through with a gentle central wobble and its centre reaches about 80–82°C, checked with a clean food thermometer. The time alone does not establish readiness.
Step 6
Remove the mould from the water bath and let it stand for about ten minutes, until the custard is cohesive enough to unmould. Do not force it out while it is flowing or unset.
Step 7
Put three tablespoons of prepared red currant jelly and one tablespoon of maraschino liqueur in a small saucepan. Warm gently until the jelly has melted and loosened into a sauce, without adding water or sugar.
Step 8
Unmould the whole pudding onto a large dish, pour all the warm sauce over it and serve promptly.
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