This makes a good alternative if you don't like traditional Christmas Pudding. It looks similar but is much lighter. Serves 6 - you need to make this at least one day before you serve it and finish it off just before serving. It would be far better, though, to make it well in advance.Ingredients
- 350ml/11 fl oz milk
- 1 tsp vanilla essence
- 1 stick on cinnamon
- 4 egg yolks
- 95g/3-1/4oz soft brown sugar
- 200ml/6-1/2 fl oz chilled cream
- 2 tbsp brandy (optional)
- 105g/3-1/2oz fruit cake, broken into 1 or 2 inch chunks
- 45g/1-1/2oz chopped marron glacé
- 45g/1-1/2oz chopped glacé cherries
- 45g/1-1/2oz amaretti biscuits (cookies), broken into large pieces
Topping
- 185g/6oz good quality plain (semi-sweet) chocolate
- 30ml/1 fl oz oil (not olive oil)
- 50g/1-3/4oz white chocolate
Method
1. Put the milk, vanilla essence and cinnamon stick into a saucepan and bring slowly to the boil, then remove from heat.
2. In a bowl, cream the egg yolks and sugar together until thick, then, after removing the cinnamon stick, add the hot milk and mix until all ingredients are well combined.
3. Put the mixture into a fresh saucepan and very slowly, over a low heat, stir it continuously until it thickens enough to coat a spoon. Do not allow it to boil.
4. Using a sieve (strainer), strain it into a clean bowl and put aside to cool completely.
5. When it is completely cold, add the cream and brandy. Stir them in then put them in a container and freeze until just firm to the touch, about 3 hours.
6. Take the mixture out of the freezer, put into a bowl and beat until the it is thick and creamy.
7. Repeat the freezing and beating twice more but on the final one, add the marron glacé, fruitcake, glacé cherries and amaretti biscuits (cookies) and put in a 2 pint or 1 litre pudding basin to produce the traditional Christmas pudding shape. Cover with clingfilm (Saran wrap) and return to freezer. Check after 30 minutes and stir if the cake, biscuits and fruit have sunk to the bottom. Cover again, and freeze overnight.
Topping - Do at least 2 hours before serving
8. Remove from freezer and then turn it out onto a wire rack. Flash the basin in and out of very hot water to loosen the ice cream, if necessary.
9. To make the topping, melt the plain (semi-sweet) chocolate. When it is melted, add the oil, stirring it in well and until chocolate is cool but still liquid.
10. Now pour the chocolate smoothly and evenly over the pudding so, except for the bottom, it is completely covered. Put it back in the freezer for about 2 hours.
11. Melt the white chocolate. Take the pudding out of the freezer and put on a serving plate. Pour the white chocolate over the top of the pudding. This time it should not be completely covered. The white chocolate is supposed to resemble cream poured over a pudding. Decorate with a sprig of artificial holly.
12. It would be much better to make it in advance, wrap it well in cling film (saran wrap) and keep it in the freezer. Take it out about 30 minutes before serving.
1. Put the milk, vanilla essence and cinnamon stick into a saucepan and bring slowly to the boil, then remove from heat.
2. In a bowl, cream the egg yolks and sugar together until thick, then, after removing the cinnamon stick, add the hot milk and mix until all ingredients are well combined.
3. Put the mixture into a fresh saucepan and very slowly, over a low heat, stir it continuously until it thickens enough to coat a spoon. Do not allow it to boil.
4. Using a sieve (strainer), strain it into a clean bowl and put aside to cool completely.
5. When it is completely cold, add the cream and brandy. Stir them in then put them in a container and freeze until just firm to the touch, about 3 hours.
6. Take the mixture out of the freezer, put into a bowl and beat until the it is thick and creamy.
7. Repeat the freezing and beating twice more but on the final one, add the marron glacé, fruitcake, glacé cherries and amaretti biscuits (cookies) and put in a 2 pint or 1 litre pudding basin to produce the traditional Christmas pudding shape. Cover with clingfilm (Saran wrap) and return to freezer. Check after 30 minutes and stir if the cake, biscuits and fruit have sunk to the bottom. Cover again, and freeze overnight.
Topping - Do at least 2 hours before serving
8. Remove from freezer and then turn it out onto a wire rack. Flash the basin in and out of very hot water to loosen the ice cream, if necessary.
9. To make the topping, melt the plain (semi-sweet) chocolate. When it is melted, add the oil, stirring it in well and until chocolate is cool but still liquid.
10. Now pour the chocolate smoothly and evenly over the pudding so, except for the bottom, it is completely covered. Put it back in the freezer for about 2 hours.
11. Melt the white chocolate. Take the pudding out of the freezer and put on a serving plate. Pour the white chocolate over the top of the pudding. This time it should not be completely covered. The white chocolate is supposed to resemble cream poured over a pudding. Decorate with a sprig of artificial holly.
12. It would be much better to make it in advance, wrap it well in cling film (saran wrap) and keep it in the freezer. Take it out about 30 minutes before serving.
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