Ambrosia
Christmas Baked Puddings
Serves 10
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Ingredients
Base Mix:
1 litre Ambrosia RTU Custard
6 Whole Eggs
Filling For Panettone Pudding:
400g Panettone Bread, sliced into 2cm slices
1 x Base Mix (recipe above)
Icing Sugar to dust
Filling For Christmas Pudding:
800g Christmas Pudding, broken into 3cm pieces
1 x Base Mix (recipe above)
50g Apricot Jam (for glaze)
50g Crushed Meringue pieces
Filling For Chocolate Brioche Pudding:
400g Panettone Bread, sliced into 2cm slices
1 x Base Mix (recipe above), with 100g of Dark
Chocolate, melted and added back to the mix
Icing Sugar to dust
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Eggs
Milk
Nuts
Sulphites
Methods
Step one
Whisk together the custard and eggs; then pass through a sieve.
Step two
Place the pieces/slices for each recipe into a suitable baking dish and pour over the custard mix.
Step three
Set the oven at 140°C and allow the pudding to stand while the oven comes up to temperature.
Step four
Place the pudding into the oven and bake for approx 1 hour or until a skewer comes cleanly out of the centre of the pudding.
Step five
Remove from the oven and allow to cool.
Step six
Glaze or finish with icing sugar and meringue, depending on the recipe and serve.