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Raisin Pudding & Custard Tart & Hot Spiced Wine

Try Michelle's '5th Remove' from week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Diriola

  • Mead


  • 1.

    Boil the apples & raisins until the apples are very soft; drain well

  • 2.

    Mash the fruit and place in a pan with the almond milk, spices, and sugar

  • 3.

    Cook over medium heat

  • 4.

    Add the flour and continue to cook until very thick

  • 5.

    Add flour as necessary

  • 6.

    Sprinkle top with cinnamon and reheat to serve

  • Diriola:

  • 1.

    Preheat the oven to 175 degrees

  • 2.

    Bake pie crusts for about 10 minutes in the preheated oven, until set but not browned. Set aside to cool

  • 3.

    Make almond milk by placing almonds in the container of a food processor. Process until finely ground, then add water, and pulse just to blend

  • 4.

    Let the mixture sit for 10 minutes, then strain through cheesecloth

  • 5.

    Measure out 1 cup of the almond milk, and mix with the cream

  • 6.

    Stir in the saffron and cinnamon, and set aside

  • 7.

    Place the eggs and sugar in a saucepan, and mix until well blended

  • 8.

    Place the pan over low heat, and gradually stir in the almond milk mixture and cinnamon

  • 9.

    Cook over low heat, stirring constantly until the mixture begins to thicken

  • 10.

    When the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and remove from heat

  • 11.

    Pour into the cooled pie shells

  • 12.

    Bake for 40 minutes in the preheated oven or until the centre is set, but the top is not browned

  • 13.

    Cool, then refrigerate until serving

  • Mead:

  • 1.

    Bring the wine and honey to a boil

  • 2.

    Reduce heat & skim off the scum as it rises

  • 3.

    Taste for sweetness; add honey as necessary

  • 4.

    Remove from heat, stir in spices, and serve warm

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Raisin Pudding & Custard Tart & Hot Spiced Wine.


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