The celebrations may feel different this year, so why not stage a Festive Feast Revolution and shake up your Christmas dinner? Last week we shared a respin for brussels sprouts with a charred baby gem with leek, chestnuts, pancetta and cranberries. This week we move onto dessert – the Christmas pudding makes way for this lighter alternative which is still packed with festive flavour.
“I modified the ingredients of this dish my nana used to make back in Hawkes Bay”
by Kacey Whaitiri Roberts, Director, Tadcaster Hospitality
“This is a classic dish that my nana used to make back when I was growing up in Hawkes Bay, New Zealand. I slightly modified the ingredients and added chestnuts to the custard to make it more appropriate for the holiday season. This recipe has been on all our restaurants’ menus (Café Melba Mount Sophia, The Exchange Asia Square, Molly Malones Boat Quay) for many years and has always had great feedback, so please enjoy! As I’ll be spending Christmas this year with loved ones and family in Singapore, hopefully by the pool with lots of laughter, I’ll be adding this dish to the celebrations.”
Out with the: Christmas Pudding & Brandy Sauce
In with the: December Delight with Chestnut Custard
- 397g mixed fruit
- 1 grated green apple
- 30g French brandy
- 170g butter
- 70g brown sugar
- 3 beaten eggs
- 10g French brandy
- 20g sponge gel
- 85g cake flour
- 2g nutmeg powder
- 2g cinnamon powder
- 1g salt
- 85g breadcrumbs
- 7g baking powder
- Chestnut Custard
- This can be made the day ahead
- 400ml milk
- 260ml cream
- 165g castor sugar
- 7 egg yolks
- 60g crushed chestnuts
- 1tsp vanilla essence
- Warm milk, cream and vanilla essence together in a pot till warm.
- Whisk egg yolks and sugar till combined.
- Mix half the liquid to the egg yolks and sugar, then add it back to the pot with the remaining cream and milk.
- At a low heat, stir until it starts to thicken. Don’t heat it up too quickly or it will scramble.
- Remove from the heat and crumble in the chestnuts. Reserve till needed.
- Mix the ingredients with the brandy and soak overnight in the fridge.
- Preheat oven to 165 degrees, spray desired moulds with a non-stick spray and set aside.
- Combine the sponge gel, cake flour, nutmeg, cinnamon, salt, bread crumbs and baking powder.
- Whisk the butter and brown sugar till light and fluffy. Add the eggs one by one till incorporated, then add the French brandy.
- Combine all the ingredients including the fruit mixture to the batter and mix till combined.
- Fill the moulds till three-quarters full and spread them out evenly in a deep dish. Add warm water to the dish about halfway, cover with baking paper and foil.
- Transfer to the oven and cook for approximately 35–45 minutes till set.
Place December Delight in a bowl, drizzle with chestnut custard and serve. Extra ice cream optional.