What’s the easiest way to get in the holiday mood? Pudding and tarts, of course. And the more the merrier, then we have three pudding recipes for you: one with raspberries and nougat, one with plums and walnuts – and one gluten-free with tapioca flour. For good measure, in case all those puddings haven’t filled you up yet, there’s a meat pie as well.
Cook even just two of them and you know your 2020 Christmas meal will be remembered until the next one.
Raspberry and nougat iced pudding
Preparation + cooking time 45 minutes (+ cooling & freezing)
½ cup (110g) powdered sugar (superfine)
1 liter (4 cups) good quality vanilla ice cream
100g good quality white chocolate, finely chopped
150 g of firm almond nougat, finely chopped
100 g frozen raspberries, extra
tsp copha, melted (or coconut oil)
100 g white chocolate, extra, melted
125 g fresh raspberries, for serving
1. Lightly oil a 2 liter (8 cup) pudding pan; line with two layers of plastic wrap.
2. Combine the water and sugar in a small saucepan; stir over medium heat until the sugar dissolves. Bring to a boil. Boil for 3 minutes, then remove from heat. Costs.
3. Treat the frozen raspberries with the cooled syrup until a smooth sorbet is obtained. Pour the sorbet into the prepared pudding basin; press with the back of a spoon to smooth the surface and make sure the sorbet is level. Freeze at least 2 hours or until sorbet is firm.
4. Pour ice cream into a large bowl and let soften slightly. Add chocolate and nougat, then crumble additional frozen raspberries on top; stir until just combined. Pour the ice cream mixture over the sorbet in a pudding basin, pressing down so that the ice cream fills all the spaces. Cover with plastic wrap; freeze for 6 hours or overnight.
5. To serve, flip ice cream onto a refrigerated serving plate (wipe bowl with warm cloth, if necessary) and remove plastic wrap.
6. Combine the copha and the extra melted chocolate in a bowl. Pour over the pudding. Serve garnished with fresh raspberries.
Walnut plum puddings
Preparation + cooking time 45 minutes (+ standing)
3 small plums with red flesh and dark skin (225g), cut into wedges
1 tsp vanilla bean extract
2/3 cup (80 g) finely chopped toasted walnuts
¾ cup (110 g) self-rising flour
½ cup (140 g) vanilla yogurt
1/3 cup (35 g) toasted walnuts, extra
5 small plums with dark skin and red flesh (375g)
1/3 cup (80 mL) light agave syrup
1 vanilla bean, split lengthwise
1. Preheat the oven to 180 ° C / 160 ° C hot air. Butter a 6-hole Texas muffin pan (¾ cup / 180 mL); line the bottoms with baking paper.
2. Blend or process plums until smooth; you will need ¾ cup of mash. Beat butter, sugar and vanilla extract in small bowl with electric mixer for 2 minutes or until combined. Add the egg; beat until just combined. Stir in the nuts and sifted flour, then the plum puree. Pour the mixture into the holes in the mold.
3. Bake puddings for 20 minutes or until toothpick inserted in center comes out clean. Leave the puddings in the pan for 5 minutes before turning them over on a wire rack. 4 Meanwhile, prepare a spicy plum syrup.
4. Spicy plum syrup: Cut 3 of the plums into quarters; set aside in a medium bowl. Roughly chop the remaining plums; place in a small saucepan with the agave syrup, water, cinnamon and vanilla bean. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 8 minutes or until plums are plump and sauce has thickened slightly. Remain standing for 15 minutes; pass the sauce over the reserved plums.
5. Serve the puddings hot or at room temperature with additional plum syrup, yogurt and chopped walnuts.
Gluten Free Steamed Christmas Pudding
Preparation + cooking time 7 hours (+ rest all night)
750 g (1½ pounds) dried mixed fruit
1 large green apple (200g), peeled, coarsely grated
½ cup (125 mL) unfiltered apple cider
1 tablespoon finely grated orange zest
Dairy-free spread, for greasing
125 g (4 ounces) dairy free spread
½ cup (110g) firmly packed brown sugar
2 cups (140 g) stale gluten free breadcrumbs
½ cup (65 g) gluten free flour (all purpose)
½ cup (75 g) tapioca flour
1. Combine mixed fruit, apple, apple cider, zest, mixed spices and cinnamon in a large bowl. Cover with plastic wrap; stand at room temperature overnight.
2. Butter a pudding pan or 2-liter (8-cup) steamer. Line the bottom of a small round with baking paper. Place a 30 cm x 40 cm (12 in x 16 in) piece of parchment paper on a piece of aluminum foil cut to the same size; fold a 2 in. (5 cm) fold crosswise in the center.
3. Beat dairy free spread and sugar in small bowl with electric mixer until pale. Beat the eggs, one at a time. Stir the egg mixture into the fruit mixture. Add breadcrumbs and combined sifted flour; stir to combine. Pour the mixture into the basin; cover with pleated parchment paper and foil (this allows the pudding to expand during baking); Secure with kitchen twine (or the lid).
4. Place an inverted saucer at the bottom of a large saucepan; place the pudding basin on the saucer. Pour enough boiling water into the saucepan so that it rises halfway up the basin; cover with an airtight lid. Boil the pudding for six hours, filling it with boiling water if necessary to maintain the water level.
5. Remove the basin pudding from the water. Let the pudding sit for 10 minutes before unmolding. If desired, serve garnished with dried figs and drizzled with golden syrup.
Preparation + cooking time 55 minutes (+ standing & refrigeration)
You will need to start the spicy fruit mince 3 days before.
2 cups (300 g) plain flour (all purpose)
150 g (4½ ounces) unsalted butter, roughly chopped
1 teaspoon finely grated orange zest
2 tablespoons of powdered sugar (superfine)
1 tablespoon of ice water, approximately
1 egg, lightly beaten, additional
1¼ cup (185 g) raisins, roughly chopped
¾ cup (120g) dried currants
¾ cup (110 g) seeded dates, coarsely chopped
1 cup (170 g) seeded prunes, roughly chopped
1 small green apple (130g), peeled, grated
2 teaspoons finely grated orange zest
½ cup (80 mL) apple juice
1. Prepare spicy fruit mince. Combine ingredients in a large bowl. Cover tightly with plastic wrap. Refrigerate 3 days before use; stirring once a day.
2. Mix or process flour, butter, zest, oil and sugar until crumbly. Add the egg and enough water so that the ingredients adhere to each other. Turn on a floured surface; knead until smooth. Cover the pastry; refrigerate for 30 minutes.
3. Preheat the oven to 180 ° C / 350 ° F. Lightly grease two deep 12-hole flat-bottomed trays (2 tbsp / 40 mL).
4. Roll two-thirds of the dough between sheets of parchment paper up to 3 mm (1/8 inch) thick. Cut 24 x 7.5 cm (3 inches) rounds from the dough.
5. Place the rounds in the holes in the mold. Divide the chopped fruit among the pastry boxes. Roll out the rest of the dough between sheets of parchment paper up to 3 mm (1/8 inch) thick. Cut 12 x 5 cm (2 inch) circles from the remaining dough. Cut small stars in each round. Garnish half of the pies with the rings; line remaining pies with star cuts. Brush top with additional beaten egg.
6. Bake for 25 minutes or until golden brown. Transfer to a wire rack to cool. Sprinkle with sifted icing sugar, if desired.
– Recipes and photos courtesy of Camera Press