Baked Christmas cake egg custard with spicy topping
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The perfect dessert to make from leftover Christmas cake - a spicy, creamy delight
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Prep time: 15 mins
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Cooking time: 40 mins
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Serves: 4-6
Ingredients
- 175g/6oz pitta breadcrumbs
- 6 tbsp muscavado sugar
- 2 pinches allspice
- 2 tbsp vanilla essence
- 2 pinches ground cinnamon
- 2 pinches ground nutmeg
- 150g/5½ oz Christmas cake, crumbled
- 6 medium egg yolks
- 65g/2½ oz runny honey
- 1 pint/20 fl oz whipping cream
Method
- Preheat the oven to 200ºC/400ºF/Gas Mark 6.
- Mix the pitta crumbs, spices and sugar together and bake in the oven until crunchy.
- Reduce the oven to 150ºC/300ºF/Gas Mark 2.
- Put the crumbled cake into a 24cm x 4cm baking dish and spread out well, then place the dish into a baking tin.
- Whisk the egg yolks and honey together. Heat the cream and when boiling pour over the egg mixture whisking well.
- Pour over the cake and cover loosely with foil.
- Pour boiling water into the baking tin until it comes halfway up the baking dish. Bake for 30-40 minutes, or until just set.
- Remove from oven, cool and then chill. To serve, spoon over the crunchy pitta topping and dust with icing sugar
By Andrea Mann
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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