300ml/1/2 pint milk
25g/1oz plain flour
25g/1oz caster sugar
1 medium egg
150ml (1/4 pint) double cream
50g/2oz glacé cherries, fineley chopped
25g/1oz blanched almonds, finely chopped
1/2 tsp ground cinnamon
Angelica and glace cherries for decoration
1. Heat the milk gently. Place the cornflour, plain flour, sugar and egg into a bowl and blend them thoroughly. Pour the warmed milk into the bowl, stirring well. Return the mixture to the pan and cook it over a low heat, stirring constantly until it thickens and just begins to boil. Remove the pan from the heat. Beat the custard until smooth. Cut the butter in small pieces and add it to the custard, stirring until it is completely melted and blended in. Leave the custard in the refrigerator until it is completely cold.
2. Whip the cream lightly. Stir into the cold custard with the raisins and currants. Add the cherries, almonds and cinnamon. Spoon it into a 900ml (1½ pint) pudding basin or mould.
3. Place the basin in the freezer for about 2 hours when it will be lightly frozen, firm and ready to serve, possibly as an alternative to the traditional Christmas pudding. Decorate with angelica and more glacé cherries. If it is not required immediately, the pudding can be left in the freezer.
Recipe and image courtesy of Schwartz.