Equipment
Ingredients
Spiced Red Wine Plums
- 600 g plums, halved and pitted
- 375 ml fruity red wine
- 100 g caster sugar
- 1 cinnamon stick
- 2 star anise
- 10 g orange peel, wide strips avoiding the bitter white pith
Biscotti Custard Base
- 250 g almond biscotti, broken into bite-sized chunks
- 300 ml whole milk
- 300 ml heavy cream
- 4 large eggs, room temperature
- 2 egg yolks, room temperature
- 100 g caster sugar
- 10 g vanilla bean paste
- 15 g unsalted butter, softened
Nutrition (per serving)
Method
Preheat the oven to 160°C/320°F. Generously grease the baking dish with the softened butter.
In a medium saucepan, combine the red wine, 100g caster sugar, cinnamon stick, star anise, and orange peel. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
Reduce the heat to low. Add the plum halves to the poaching liquid and simmer gently until tender but still holding their shape. Use a slotted spoon to transfer the plums to a plate and let cool slightly.
Increase the heat under the remaining wine liquid to medium-high. Boil until the liquid reduces to a thick, glossy syrup. Remove from heat, discard the whole spices and orange peel, and set aside.
In a large mixing bowl, whisk together the whole eggs, egg yolks, remaining 100g of caster sugar, and vanilla bean paste until pale and well combined.
In a clean saucepan, heat the whole milk and heavy cream over medium heat until it just begins to steam and bubble around the edges. Do not let it boil.
Gradually pour the hot milk mixture into the egg mixture in a slow, steady stream while whisking continuously to temper the eggs and create a smooth custard base.
Scatter the broken biscotti chunks evenly across the bottom of the greased baking dish. Roughly chop the cooled poached plums and distribute them over the biscotti. Pour the warm custard mixture evenly over the top. Let it sit to allow the biscotti to absorb the custard.
Carefully transfer the baking dish to the preheated oven. Bake at 160°C/320°F until the edges are puffed and golden, and the center is set but retains a slight wobble.
Remove the pudding from the oven and allow it to cool and set slightly. Serve warm, drizzled generously with the spiced red wine syrup.
Chef's Notes
- Using a fruit-forward red wine like a Merlot or Zinfandel complements the stone fruit beautifully without adding overwhelming tannins that can turn bitter during reduction.
- Biscotti are intentionally baked twice to be bone-dry. Ensuring they get a proper soak in the warm custard before baking is critical for the final texture, bridging the gap between a bread pudding and a clafoutis.
- The red wine reduction should be watched closely toward the end of its simmering time. The high sugar content means it can quickly turn from a rich syrup into a bitter burnt caramel.
- For the cleanest slices, allow the pudding to cool for at least 30 minutes before serving. This allows the custard to set properly, though spooning it out warm and rustic is equally delightful.
Storage
Refrigerator: 3 days — Store covered. The biscotti will soften completely.
Reheating: Microwave individual portions on medium power for 1 to 2 minutes, or reheat the entire dish in a 150C oven until warmed through.
