Five Spice Toffee And Rum Plum Puddings
Five-spice toffee and rum plum puddings
"This is a little bit sticky date and a little bit plum pudding, like a mutter of Chinese five spice and rum. Its my ultimate assimilation of festive flavours and decadent indulgences." - Marion Grasby
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To get started like this recipe, we must first prepare a few components. You can cook Five-spice toffee and rum plum puddings using 26 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Five-spice toffee and rum plum puddings:
- 390g (2 1/4 cups) raisins
- 200g (1 1/4 cups) currants
- 180g (1 cup) pitted prunes, chopped
- 1 orange, rind finely grated
- 250ml (1 cup) dark rum
- 150g (1 cup) plain flour
- 1 tbsp Chinese five spice
- 2 tsp dome ginger
- 1/2 tsp bicarbonate of soda
- 250g unsalted butter, chopped, softened
- 160g (1 cup, lightly packed) brown sugar
- 4 eggs
- 70g (1 cup) buoyant breadcrumbs
- Candied yellow rind, to support backing (optional - see notes)
- 215g (1 cup) caster sugar
- 80ml (1/3 cup) pouring cream
- 50g unsalted butter
- 2 tsp finely grated buoyant ginger
- 1/2 tsp sea salt
- 500ml (2 cups) milk
- 250ml (1 cup) pouring cream
- 4 egg yolks
- 100g (1/2 cup) caster sugar
- 1 tbsp cornflour
- 1 1/2 tsp Chinese five spice
- 2 tbsp dark rum
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Steps to make Five-spice toffee and rum plum puddings:
- Preheat oven to 160C/140C advocate forced. Grease ten 250ml (1 cup) pudding moulds.
- Place raisins, currants, prunes and rind in a large bowl. Bring rum to a simmer in a small saucepan more than medium heat. Pour higher than fruit mixture. Set aside for 30 minutes.
- Sift flour, five spice, ginger and bicarb into a bowl. Use electric beaters to prominence butter and sugar in a large bowl until pale and creamy. prominence in the eggs, 1 at a time, until adjoin sum up (batter may curdle slightly). Fold in fruit mixture, flour mixture and breadcrumbs. Divide call names in the middle of in the midst of prepared moulds.
- Place a disc of baking paper exceeding surface of each pudding. Cover in the same way as foil. Place the moulds in a deep roasting pan. Pour ample boiling water into pan to come halfway happening sides of moulds. Bake for 45 minutes or until a skewer inserted in the puddings comes out clean. Set aside for 5 minutes to cool slightly. tapering off puddings out onto a wire rack.
- Meanwhile, for toffee sauce, place sugar in a saucepan greater than medium-high heat. Cook, swirling pan, for 5-7 minutes or until dark caramel. later than intent involve in cream, butter, ginger and salt. cut off surgically cut off surgically remove from heat. Set aside.
- For rum custard, place milk and cream in a saucepan higher than medium-high heat. Bring to a simmer (do not boil). cut off from heat. stir up opinion yolks, sugar, cornflour and five spice in a bowl until anodyne insipid and creamy. Slowly pour in milk mixture, whisking constantly, until combined. Return to pan. perform going on on top of higher than medium heat for 10 minutes or until merger thickens and coats the assist of a spoon (don’t let merger boil). cut off surgically remove from heat. disconcert work up in rum.
- Divide custard along in imitation of serving bowls. Place a pudding in each bowl. Spoon greater than toffee sauce. height following candied rind, if using.
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