New Christmas Cookbook

In this month's issue

It's the amazing Curtis Stone issue! Get set for his get-ahead Christmas menu, fresh summer ideas and easy weeknights.

Star recipes, including everything you need for the festive season.

The latest exciting Taste.com.au cookbook Christmas is out Thursday 15 October, just in time to start planning your best festive season ever. Including delicious recipes for starters, tempting sides, impressive mains and an indulgent selection of irresistible desserts, there's something to cover every occasion!

You'll find this incredible Red Velvet & Choc Star Cheesecake from the cover, as well as a beautiful Cherry & Chocolate Babka with Cherry Port Drizzle and make-ahead Steamed Fig, Whisky & Earl Grey Pudding with Chai Custard in this sensational new cookbook, along with loads more festive ideas.

Can't wait to get started? Here's a taste!

Steamed fig, whisky & earl grey pudding with chai custard

serves 10 | prep 40 mins (+ macerating, cooling & resting time) | cooking 2 hours 40 mins

20g (1⁄4 cup) Earl Grey tea leaves
500ml (2 cups) boiling water
375g dried figs, trimmed, chopped
250g pitted dried dates, chopped
125g raisins, chopped
255g (1 1⁄4 cups firmly packed)  dark brown sugar
165g butter, chopped
1 tsp bicarbonate of soda
150g (1 cup) plain flour
150g (1 cup) self-raising flour
1 tsp ground cardamom
2 tsp ground cinnamon
2 eggs
160ml (2⁄3 cup) Fireball  Cinnamon Whisky
5 fresh figs, halved
Double cream, to serve
chai custard
500ml (2 cups) pouring cream
375ml (1 1⁄2 cups) milk
2 cinnamon sticks
2 whole star anise
1⁄2 tsp cardamom seeds
12 egg yolks
220g (1 cup) golden caster sugar

1. Grease a 2L (8 cup) pudding basin with lid with melted butter. Combine tea and water in a jug. Stand for 10 minutes. Strain. Discard leaves. Combine strained tea and figs in a bowl. Set aside for 30 minutes to macerate.
2. Drain figs, reserving the tea. Set aside 125ml (1⁄2 cup) tea. Add enough water to remaining tea to make 250ml (1 cup). Combine tea mixture, soaked figs, dates, raisins,  1 cup sugar and 125g butter in a saucepan. Bring to the boil over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer for 8 minutes. Stir in the bicarb. Transfer to a large bowl to cool.
3. Sift the flours and spices into a bowl. Add eggs and 80ml (1⁄3 cup) whisky to the fruit mixture. Stir well. Gently fold in flour mixture until just combined. Spoon into the prepared basin. Place a disc of baking paper over the surface. Secure with lid.
4. Place basin in a saucepan on an upturned heatproof saucer. Pour in boiling water to come halfway up the side of basin. Cover. Cook over low heat, adding  more water when necessary, for 2 hours  30 minutes or until a skewer inserted into  the centre comes out clean. Set aside  for 10 minutes. Turn out onto a platter.  Drizzle with half the remaining whisky.
5. Meanwhile, for the custard, combine the cream, milk and spices in a saucepan over medium heat. Bring to a simmer. Remove from heat. Cover. Set aside for 30 minutes to develop the flavours. Use a balloon whisk  to whisk yolks and sugar in a bowl until creamy. Slowly pour over cream mixture, whisking constantly until combined. Return  to saucepan. Stir in reserved tea mixture. Cook over low heat, stirring constantly, for  6-8 minutes or until mixture thickens and coats the back of a spoon. Pour into a bowl. Cover the surface with plastic wrap. Set aside to cool completely. Strain custard into an airtight container. Place in the fridge to chill.
6. Preheat oven grill to high. Place fresh figs in a greased ovenproof dish. Sprinkle with remaining butter, sugar and whisky. Grill for 10 minutes or until golden and glazed. Serve pudding with figs and cream. Drizzle with chai custard.

make-ahead steps
2 months ahead:
After sprinkling the pudding with the whisky at end of Step 4, set aside  to cool completely. Wrap tightly in plastic wrap, then a layer of foil.  Store in the fridge until needed.

3 days ahead:
Make the custard and store in  an airtight container in the fridge.

To serve:
Reheat pudding in the microwave on Medium for 10 minutes, or return  to the basin and steam over low heat  for 1 hour or until warmed through. Finish recipe following Step 6.