Christmas Pudding

9 Ingredients

Number of servings

10

300milliliter thickened cream, softly whipped
1/4 cup Grand Marnier
125grams fresh raspberries (to serve)
300grams light fruit cake
4 eggs, separated
1/3 cup caster sugar
1/3 cup hazelnuts, toasted, chopped
50grams soft figs, chopped
250grams mascarpone

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Boost your Christmas feast with this classic, homemade Christmas pudding. Rich, dark and fruity, it's the perfect way to end your favourite holiday meal!

Method

Step 1 of 6

Line a 6-cup pudding basin with a double layer of plastic. Chill in freezer.

Step 2 of 6

Crumble cake into a bowl and sprinkle over liqueur. Add fig and hazelnut and stir to combine. Set aside.

Step 3 of 6

Place the egg yolk and sugar in a heatproof bowl and sit over a saucepan of simmering water.

Step 4 of 6

Whisk constantly for 5 minutes or until pale and thick. Remove bowl from saucepan. Set aside to cool for 10 minutes.

Step 5 of 6

Meanwhile, beat half the egg white with electric beaters to form soft peaks (freeze the remaining egg white for another recipe). Combine cream and mascarpone in a separate bowl. Gently fold in egg yolk mixture and egg white. Place 1/4 cup cream mixture in chilled pudding basin. Gradually fold remaining cream mixture into cake mixture. Spoon into basin. Cover top with plastic. Freeze overnight.

Step 6 of 6

To serve, dip basin in hot water to loosen. Turn out onto a chilled serving plate and remove plastic. Decorate with raspberries and spun sugar (see tip).