My Christmas puddings are so delicious that they can even be transformed into other magical festive treats.
MATTHEW WALKER CHRISTMAS PUDDING & COGNAC TRIO
- You will need
- 1 Matthew Walker 454g Christmas Pudding
- 12 shot glasses, or similar
- Cranberry Juice
- Double Cream
- Vanilla Extract
- Madeira Cake
- Difficulty: Medium
- Preparation: 45 minutes + chilling time
- SERVES 4
Christmas Pudding, Coffee & Cognac Layer
- 200g Pudding, thinly sliced and cut into rounds to match shot glasses
- 150g Madeira cake, thinly sliced as above
- 60ml Espresso coffee, cooled
- 20ml Cognac
- Layer the pudding and cake alternately into 4 shot glasses (You can use the cut offs for the other desserts)
- Mix the cooled coffee and cognac together and pour over the cake & pudding layers
- Refrigerate for 4 hours or preferably overnight
Cranberry, Cognac & Pudding Jelly
- 80-90g diced Christmas Pudding
- 450ml Cranberry juice
- 25ml Cognac
- 1 sachet Gelatine
- Place the diced pudding into 4 of the shot glasses and pour over the cognac.
- Make up the Gelatine as per manufacturers instructions; add the Cranberry juice and stir well. Pour over the diced pudding.
- Refrigerate to set, preferably overnight.
Christmas Pudding Panna Cotta with Cognac
- 100g diced Christmas Pudding
- 40ml Cognac
- 50ml Milk
- 1 sachet Gelatine
- 600ml Double cream
- 100g Caster sugar
- 2 drops Vanilla Extract
- Mix the milk & gelatine together, set aside. Place the diced pudding into 4 shot glasses.
- In a saucepan, heat the cream & sugar over a medium heat until just boiling. Whisk in the Gelatine & milk until dissolved. Cook for 1 minute, stirring constantly. Remove from heat.
- Pour over the diced pudding and chill for at least 4 hours or preferably overnight.
- To Serve
- Remove the shot glasses from the fridge about an hour before serving, decorate with cranberries for a festive feel and serve.
STUFFED PEACHES WITH MASCARPONE CREAM
- For the peaches -
- 4 large peaches, halved & stoned
- 150g leftover Christmas Pudding,
broken or chopped into small pieces
- 2 tablespoons of Sherry
- For the cream -
- 10g Caster Sugar
- 1 egg yolk
- 2 teaspoon Sherry
- 75g mascarpone
- 50ml double cream
- To make the cream, beat the sugar & egg yolk until pale and thick. Stir in the sherry and fold in the mascarpone. Whip the double cream to form soft peaks and fold into mixture. Chill until needed.
- Preheat the oven 200°c/400°c/Gas Mark 6. Using a teaspoon scoop out some of the flesh from the cavity of the peaches, leaving reasonable space for the stuffing. Chop up the remaining flesh.
- With a fork, break up the pudding and mix with the Sherry, add the peach flesh.
- Place the halved peaches in an ovenproof dish and fill with the stuffing, Bake for approximately 30mins.
- Leave to cool until just warm and serve with a generous spoonful of the mascarpone cream.
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