As promised yesterday here is a selection of five delicious puds to serve at the end of your Christmas Dinner tomorrow. There is something here to please every taste I think . . . from chocolate to ice cream. All are quite simple and easy to make, and quite impressive I think. If you hurry, you'll be able to pick up any last minute ingredients at the shops before they close.
I'll be taking a well earned couple of days off now, celebrating the holiday with the Toddster and my little pup Mitzie. I wish each of you all the best! Enjoy and have yourselves a Very Merry Little Christmas Time!
This has to be one of the easiest and the tastiest desserts around. Your guests will think you have slaved all day.
4 fine glasses with stems
8 to 12 small plain meringues
250ml of double cream, chilled (1 cup)
2 TBS icing sugar
400g sweet vanilla flavoured chestnut puree
chocolate sprinkles (optional)
Crumble the meringues and divide them equally amongst the stemmed glasses. Put the chilled double cream into a large bowl and whip with an eletric whisk until it forms soft peaks, but is not stiff. (if perchance you have whipped it a bit much, gently stir some unwhipped cream into it to loosen it up a bit. It works a charm) Fold in the icing sugar. Cover the layer of meringue in the glasses with chestnut puree and then cover that with the sweetened whipped cream. Sprinkle with sprinkles if desired.
*Fruity Chocolate Fondant Puddings*
Makes 6 servings
A delicious chocolate fondant pudding with the secret surprise of a fruited middle! Plan ahead as the middles have to be frozen for at least 3 hours before baking.
160g fruit mincemeat (1/2 cup)
50g of dark eating chocolate, chopped coarsely (about 2 ounces)
(70% cocoa solids)
150g of butter, chopped coarsely (2/3 cup)
3 large free range eggs
75g soft light brown sugar (1/3 cup packed)
75g plain flour (1/2 cup)
35g of self raising flour (1/4 cup)
1 TBS cocoa powder
For the Sauce:
150g of dark eating chocolate, chopped coarsely (6 ounces)
(70% cocoa solids)
80ml double cream (1/3 cup)
2 TBS dark rum
Spoon the mincemeat into 6 holes of a 1 TBS ice cube tray. Freeze for at least 3 hours.
Preheat the oven to 200*C/400*F/ gas mark 6. Butter six 1-cup pudding molds really well. Place on a baking tray and set aside.
Stir the chocolate and butter together in a small saucepan over low heat, stirring until the chocolate is melted and the mixture is competely smooth. Cool for 10 minutes before proceeding.
Beat the eggs and sugar together with an electric whish until thick and creamy. Sift the flours and cocoa together. Fold into the creamed mixture. Fold in the cooled chocolate.
Divide the batter equally amongst the pudding molds. Remove the frozen mincemeat cubes from the ice cube tray and pop one into the centre of each pudding,
Bake the puddings for 12 minutes.
While the puddings are baking make the sauce. Stir the ingredients in a saucepan over medium low heat until smooth and completely amalgamated.
Serve the puddings warm and drizzled with some of the sauce.
Delicious individual bread puddings with a great fruity flavour!
2 (170g) individual panettone
270g of mincemeat (1 cup)
For the custard:
250ml of double cream (1 cup)
180ml of whole milk (3/4 cup
2 TBS caster sugar
1/2 tsp vanilla extract
2 large free range eggs
Icing Sugar to dust over the tops
Preheat the oven to 170*C/325*F/ gas mark 3 oven. Butter 6 (1 1/4 cup) ovenproof teacups. Place in a roasting tin large enough to hold them all. Set aside.
Bring the cream, milk, sugar and vanilla to the boil in a small saucepan. Whisk the eggs together in a bowl and then gradually whisk in the hot milk mixture.
Cut the panettone in half lengthwise, then cut each half into thick slices. Layer the Panettone and half of the mincemeat in the prepared cups, overlaping the panettone slightly. Dollop spoonfuls of the remaining mincemeat over top of each, then strain the custard over all.
Add enough boiling water to the roasting tin to come halfway up the sides of the dish. Bake for 35 minutes until set. Remove from the oven and remove the cups from the roasting tin and allow to stand for 10 minutes before serving. Dust with icing sugar just prior to serving.
*Glace Fruit Cakes with Ginger Syrup*
Delicious little individual fruity cakes served with a delectable ginger syrup!
105g slivered almonds (3/4 cup)
90g butter, softened (3 ounces)
2 tsp finely grated lemon zest
165g caster sugar (3/4 cup)
2 large free range eggs
75g self raising flour (1/2 cup)
110g plain flour (3/4 cup)
80ml milk (1/3 cup)
4 slices glace pineapple, chopped coarsely
70g red glace cherries, halved (1/3 cup)
70g green glace cherries, halved (1/3 cup)
75g coarsely chopped candied ginger (1.3 cup)
an extra 70g of slivered almonds (1/2 cup)
for the ginger syrup:
180ml of water (3/4 cup)
165g of caster sugar (3/4 cup)
1 inch piece of fresh ginger, grated
icing sugar and cream
Preheat the oven to 170*C/325*F/ gas mark3. Butter a 12 hole medium muffin cup pan and line the bases with parchment paper cut to fit. Sprinkle the almonds into the bottoms.
Cream the butter, lemon zest and sugar together in a bowl with an electric whisk until light and fluffy. Beat in the eggs, one at a time. Sift the flours together. Stir into the creamed mixture along with the milk, fruits and additonal almonds. Spread this batter into the prepared muffin cups. Bake for about 25 minutes, until risen and a toothpick inserted in the centre comes out clean.
While they are baking make the syrup. Stir the syrup ingredients together in a small saucepan over medium heat without boiling, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer, uncovered without stirring for about 5 minutes or so until the mixture is slightly thickened.
Remove the baked cakes from the oven, Pour the hot syrup evenly over all. Allow the cakes to cool completely in the tins before removing.
Serve warm, dusted with icing sugar and with cream for pouring.
*Cranberry, White Chocolate and Pistachio Ice Cream Puds*
A light little pud chock full of fruit and nuts, served drizzled with a warm white chocolate sauce.
1 vanilla pod
430ml of whole milk (1 3/4 cups)
600ml of double cream (2 1/3 cups)
180g of white eating chocolate, coarsely chopped (6 ounces)
8 large free range egg yolks
165g caster sugar (3/4 cup)
130g dried cranberries (1 cup)
2 TBS brandy
140g unsalted shelled pistachios (1 cup)
2 tsp vegetable oil
Split the vanilla pod lengthwise and scrape the seeds into a medium saucepan. Add the pod, milk, cream and 50g of the chocolate. Bring to the boil, then remove from heat.
Whisk the egg yolks and sugar together in a medium bowl until thick and creamy. Gradually whisk into the hot milk mixture. Stir the custard ove rlow heat without boiling until the mixture thickens slightly. Cover surface with plastic cling film and cool for 20 minutes. At the end of that time, strain into a shallow container, such as an aluminium baking tin. Cover with foil and then freeze until almost firm.
Place the ice cream into a large bowl, chop coarsley and then beat with an electric mixture until smooth. Pour the mixture into a deep container, cover and freeze again until firm. Repeat the process two more times.
Place the cranberries into a bowl with the brandy. Let steep for 15 minutes. Stir this mixture with the nuts into the ice cream the last time you beat it. Spoon the ice cream into 8 (180ml/3/4 cup) molds. Cover and freeze for 3 hours, until firm.
Stir the remaining chocolate and oil in a saucepan over low heat until melted and smooth.
Dip each mold into hot water, one at a time for about a second to loosen. Turn out onto serving plates. Drizzle with the warm melted chocolate mixture to serve.