Christmas Puddings from Lynne Mullins

LITTLE CHRISTMAS PUDDINGS WITH BRANDY SAUCE
 

Puddings
160g pitted dates, chopped

1 cup water

50g glace cherries, chopped

50g crystallised ginger, chopped

1 teaspoon bicarbonate of soda

60g soft unsalted butter

2 eggs, lightly beaten

165g caster sugar

185g self-raising flour, sifted

half teaspoon vanilla extract

 

Brandy Sauce
6 egg yolks

half cup orange juice

110g (1/2 cup) caster sugar

half cup brandy

125g (1/2 cup) melted butter

 

For puddings, cook dates in water over low heat for about 10 minutes or until they reach jam consistency. Transfer to a bowl and beat in remaining ingredients and mix well. Grease eight 200ml ovenproof dishes and dust with flour. Pour pudding mixture evenly between them. Bake at 190C. for 18-20 minutes or until cooked when tested with a skewer.  Remove from the moulds and serve with brandy sauce or custard or cream.

 

For brandy sauce, combine yolks, orange juice, and sugar in a medium bowl and whisk over a pan of simmering water until thick. Remove from heat and whisk in brandy. Stir in melted butter. Serve warm.

 

Serves 8

 

 

Tia Maria ice-cream pudding

 

1 cup mixed glace fruit, coarsely chopped

¼ cup Tia Maria

100g slivered or flaked almonds

2 litres rich vanilla ice-cream

100g ginger in syrup, drained and coarsely chopped

¼ teaspoon ground nutmeg

 

Pre-heat oven to 200C.

Place glace fruit in a small bowl and add Tia Maria. Mix well and set aside for at least an hour. Spread almonds on a baking paper lined oven tray and toast in the oven for 5-6 minutes, stirring a couple of times until golden. Remove and cool. Soften ice-cream slightly at room temperature in a large bowl. Combine all ingredients with ice-cream and stir briefly to combine. Work quickly so ice-cream does not melt and loose too much volume.

Spoon mixture into a lightly greased and chilled 11cm x 21cm. loaf pan or other mould 1.5 litres in capacity. Cover with two sheets of foil and freeze.

 Serve sliced pudding with extra nuts, glace fruit or holly and accompany with fresh strawberries or cherries.

Serves 8-10