Our Family’s Brandy Custard Recipe

Christmas is a time for giving and sharing, and we’ve got a great Traditional Brandy Custard recipe to give to you. Our family has been using this traditional recipe for 50 years. We hope it becomes part of your family Christmas tradition for just as long!

First things first, you’ll need to cook your Christmas Pudding!

Christmas Pudding Cooking Directions

Stand your sealed pudding in a large saucepan with approximately 3cm of water in the base!

Cover the pudding with a lid and simmer slowly for:

  • 60 mins – Large Pudding
  • 35 – 45 mins – Small Pudding

Make sure you keep an eye on the water level and keep this topped up at 3cm throughout, otherwise the pudding container may melt in the saucepan.

When you think the pudding is finished, use handle of wooden spoon to lift pudding from water and place on a plate. Wait around 10 minutes to let the temperature cool down as the container will be hot, then open the lid and get ready to serve

Christmas Pudding Microwave Cooking Instructions

We can only give rough guidelines for microwaving the pudding as every microwave is different, but first of all, loosen the top of the pudding basin.

For an 800w oven microwave on full power for 4 minutes, stand for 3 minutes, microwave on low/defrost for 7 minutes then stand again for 5 minutes.

Check that the pudding is piping hot all of the way through before turning it out and serving it. If it is still cool in the middle then microwave on full power, in 1 minute bursts and then standing for 1 minute, until hot.

Traditional Brandy Custard Recipe

Whilst the pudding is cooking, you can get started on creating the perfect topping for your Classic Christmas Pudding.

To make our Traditional Brandy Custard, you will need:

  • 300ml Milk
  • 300ml Pouring Cream
  • 1 Vanilla Bean – Split length ways
  • 8 Egg Yolks
  • 75g Caster Sugar
  • 60ml Brandy

So you’ve got your ingredients, what’s next?

Combine your milk, cream and vanilla bean in a saucepan, bring to the boil then remove from the heat immediately.

Beat your eggs and sugar until thick and pale.

Strain your cream mixture then whisk into the eggs and sugar

Transfer the mixture into a heat proof bowl, and place into a saucepan filled about a third of the way up with simmering water. Stir the mixture until it thickens enough to coat the back of a wooden spoon. DO NOT LET THE MIXTURE BOIL!

Add brandy to the mixture and cool to room temperature. Of course, if you’d like your brandy custard to have a bit more of a kick, simply add a little more brandy!

Have a very merry Christmas! Enjoy