Christmas Pudding Custard

This is the Pudding my mother made every Christmas, with shillings and all. She tied hers in muslin, however I have found it worked really well in the DineRite 7 litre and double boiler insert.   Please note this does take some time to prepare and cook, so read the recipe carefully to allow enough time otherwise you will be up until 2 am like we were.

Enjoy making this, it's totally worth the effort.


500 ml milk

4 large egg yolks at room temperature

1 tbsp vanilla essence

1/3 cup sugar or to taste


Whisk the yolks with the sugar until creamy and light in a mixing bowl. In your saucepan, heat the milk over medium low heat with the vanilla essence. In 3-4 minutes, when the milk is warm, add 2-3 tablespoons of it to the yolk-sugar mixture and mix well. Gradually pour the milk and yolk mixture to the simmering milk in the saucepan and keep whisking and cooking until lump free. Once the custard starts to thicken, remove from the heat. Let it cool to room temperature, then refrigerate for at least an hour or two - overnight is ideal.