Rough street custard pudding
This simple pastry utilizes Paul's Brandy Custard for a flavorful solidified pudding that can be flown in the cooler the prior night so it's prepared to serve on Christmas Day
Rough street custard pudding Recipe
Fixings
2 containers (500ml) Pauls Brandy Custard
300ml thickened cream
2/3 container (130g) drain chocolate chips
2/3 container scaled down marshmallows
125g raspberries
100g strawberries, hacked
1/4 container (20g) chipped almonds, toasted
1/2 container (125ml) hard-set chocolate topping
Blended berries, to serve
Toasted chipped almonds, additional, to serve
Select all fixings
Technique
Stage 1
Place custard and cream in a medium bowl. Speed until joined. Fill a shallow metal compartment. Cover with thwart. Stop for 3 hours or until firm.
Stage 2
Line a 8-glass (2L) metal pudding bowl with saran wrap. Generally separate custard blend with a metal spoon. Exchange to a nourishment processor. Process until smooth. Blend in chocolate chips, marshmallows, raspberries, strawberry and almonds. Spoon into the readied bowl. Stop for 6 hours or until firm.
Stage 3
Turn the pudding onto a serving plate. Evacuate plastic wrap. Shower with chocolate topping. Top with berries and additional almonds and serve promptly.
Fixings
2 containers (500ml) Pauls Brandy Custard
300ml thickened cream
2/3 container (130g) drain chocolate chips
2/3 container scaled down marshmallows
125g raspberries
100g strawberries, hacked
1/4 container (20g) chipped almonds, toasted
1/2 container (125ml) hard-set chocolate topping
Blended berries, to serve
Toasted chipped almonds, additional, to serve
Select all fixings
Technique
Stage 1
Place custard and cream in a medium bowl. Speed until joined. Fill a shallow metal compartment. Cover with thwart. Stop for 3 hours or until firm.
Stage 2
Line a 8-glass (2L) metal pudding bowl with saran wrap. Generally separate custard blend with a metal spoon. Exchange to a nourishment processor. Process until smooth. Blend in chocolate chips, marshmallows, raspberries, strawberry and almonds. Spoon into the readied bowl. Stop for 6 hours or until firm.
Stage 3
Turn the pudding onto a serving plate. Evacuate plastic wrap. Shower with chocolate topping. Top with berries and additional almonds and serve promptly.
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