Royal Tokaji
Royal Tokaji
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Blue Label for Christmas - Norwegian style
06 December 2013
Hamish Anderson recommends Royal Tokaji Blue Label 5 Puttonyos with Classic Norwegian caramel pudding.

Royal Tokaji Blue Label

Classic Norwegian caramel pudding

for the caramel
I75g sugar

for the custard
I litre milk
I vanilla pod, split
6 eggs
115g sugar

to serve
400ml double cream
20g sugar

Preheat the oven to 125C/gas mark 1/2. To make the caramel, put the sugar in a large heavy-based frying pan. Heat slowly without stirring, moving the pan backwards and forwards on the heat until the sugar melts and forms a golden caramel. Brush the insides of a 20x10cm mould with the caramel until coated.
To make the custard, place the milk and vanilla pod in a large pan and bring to just below boiling point. Pour into a jug and set aside to cool. Beat the eggs in a bowl and gradually beat in the sugar. Remove the vanilla pod from the milk and stir the milk into the egg mixture.
Place the mould in a roasting tin and strain the mixture through a fine sieve into the mould. Pour boiling water into the roasting tin until it comes halfway up the sides of the mould. Place the tin in the oven and cook for 30 minutes or until a knife inserted in the centre of the custard comes out clean. Remove the mould from the roasting tin, cool and then chill for several hours.
Whip the cream and sugar. Turn the pudding out of the mould, and serve with the cream and Cape gooseberries, if you have them.

Wine choice
2008 Royal Tokaji Blue Label 5 Puttonyos, Hungary
£19.99, 50cl, Majestic
Good Tokaji with its flavours of toffee and marmalade is always a sure match with anything that has caramel in it, and as ever with the best wines there is a gorgeous interplay between luscious sweetness and lip-smacking, palate-cleansing acidity.

Telegraph Food & Drink 23 November 2013