Madison
Ingredients
Vanilla custard
Method
1.Place dried fruits and brandy into a bowl and soak for 4 hours or preferably overnight.
2.Beat the butter and sugar in the bowl of an electric mixer until pale and creamy.
3.Add eggs, one at a time, beating well after each then sift in the flour, spices and salt. Mix well to combine.
4.Add the brandy-soaked fruits, orange zest breadcrumbs and milk and stir until combined.
5.Generously butter 6 x 1-cup capacity pudding moulds and divide the batter between them.
6.Place a square of buttered baking paper onto each followed by a double square of foil and secure tightly with cooking twine.
7.Place into a large-bottomed saucepan with a fitted lid and fill with boiling water until it comes 2/3 of the way up the molds.
8.Steam gently for 1 hour, topping up the water so it stays at the same level.
9.For the custard, place milk cream and vanilla bean into a saucepan and heat almost to the boil. Remove and set aside.
10.Beat the egg yolks with the sugar until pale and thick, then slowly add the milk mixture, stirring until smooth.
11.Transfer to pot and stir over low heat until the mixture has thickened and coats the back of a wooden spoon.
12.Pass through a fine sieve into a bowl sitting in a larger bowl of iced water and leave to cool completely.
13.Serve puddings warm with vanilla custard and ice-cream.
These puddings can be made in advance and stored for up to one month in the refrigerator simply steam to heat when you’re ready to serve.
Note
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