Soused Raisin Pudding

21 ingredients
1 steps

Ingredients

  • The Pudding
  • 1/2 cup raisins
  • 1/2 cup Infused Scotch (see recipe below)
  • 1 1/2 cup whole milk, divided
  • 3 egg yolks
  • 1/3 cup sugar
  • 2 tablespoons + 1 teaspoon corn starch
  • Tiny pinch of salt
  • 1/4 teaspoon freshly ground coriander seeds (measured after grinding)
  • 1 teaspoon vanilla
  • Topping (Optional):
  • 1/4 cup mascarpone or whipped cream (measured after whipping)
  • Sugar to taste
  • 1 - 2 tablespoons of infused Scotch (or more, to taste, if you have it)
  • The Infused Scotch
  • 2/3 cups Scotch
  • 3 two-inch strips lemon peel (yellow outer skin only)
  • 2 three-inch strips of orange peel
  • 5 cloves
  • 1 small cinnamon stick
  • 1/2 teaspoon lightly crushed coriander seeds

Directions

  1. 1
    ["INFUSE THE SCOTCH: The day or night before, put the citrus peel in a heavy saucepan. Using the sharp tip of a dessert spoon, muddle the peel to release its flavorful oils. Add the Scotch and all of the remaining ingredients and bring to a simmer.", "Turn off the heat immediately and allow it to sit until ready to use.", "Before making the pudding, strain the infusion, reserving a few pieces of orange and lemon peel.\r\nIf making a topping for the pudding, finely chop about a teaspoon of the infused zest.", "THE PUDDING: Measure 1/2 cup of the infused Scotch and warm gently with the raisins. Allow the raisins to plump up. (I do this in a microwave, in a glass measuring cup.)", "Sift together the sugar, cornstarch and salt. Then stir in the coriander. Add 1/4 cup of cold milk and whisk until there are no lumps.", "Scald the remaining milk.", "Beat the egg yolks in the top of a double boiler, off the heat.", "Very slowly, a few drops at a time, add the hot milk, stirring briskly as you do. Once you've added about 1/2 cup of the milk, you can add all of the rest at once.", "Strain through a fine sieve, then return the mixture to the top part of the double boiler, but still off the heat.", "But three or four inches of water in the bottom pan of your double boiler and turn the heat on medium. Strain the raisins from the infused Scotch, pressing down gently on them. Reserve the liquid.", "When the water starts to simmer, set the top insert of the double boiler over it, making sure that the hot water does not touch the bottom of the top insert. Very gently stir the pudding with a wooden spoon for about a minute.", "Add the sugar, cornstarch and cold milk mixture, stirring continuously and gently. (According to Anne Mendelssohn in her interesting book entitled, \"Milk: the surprising story of milk through the ages

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