A few weeks ago an email went out amongst a group of my friends regarding our annual Christmas party. It’s an event we’ve enjoyed for the past few years that’s always a Sunday lunch with around 12 adults, a handful of kids and everyone provides a dish.
I put my hand up to bring a dessert. We’ve had some very hot weather recently in Sydney and so I didn’t want to make anything that needed to be served heated. Or even room temperature. I was thinking of something that would help bring down our core temperature, like something frozen.
I still had in my pantry, a lot of dark couverture chocolate left over from Arabella’s 21st. I was determined to make a Christmas dessert that was frozen and made with my leftover chocolate.
I found a recipe on Taste that ticked all the boxes. However the photo of the pudding on the website wasn’t very inspiring and it looked like a blob. I didn’t want to serve something that looked like a blob and wondered how to present it. I went with toasted slivered almonds with glace cherries on top but I think some white chocolate curls with fresh sprigs of holly would be another lovely option.
The pudding itself isn’t difficult to make but clearly it’s not something you can whip up an hour before wanting to serve it. You need to start the process a few days before your event. It’s a fairly easy recipe however, you’re going to need a lot of bowls; it’s seems every ingredient just about requires a separate bowl. I almost about ran out!
But the resultant washing up, (and not to mention the mess), is well worth it. There wasn’t anyone who thought this dessert was terrible or even just okay. Everyone raved about it and said it was the highlight of the day and there were several requests for the recipe. It’s very chocolatey and creamy and there’s lovely texture provided by the nuts with the glace fruits giving delightful bursts of flavour.
So if you’re after a Christmas dessert of the frozen kind, here’s a pudding you can consider.
I’m sorry the photos aren’t better but I was operating ‘on the fly’ at a Christmas party hosted by a friend!
- 1¼ cups red and green glace cherries
- 1 cup raisins, chopped
- 300g mixed glace fruit (such as pineapple, peach, apricots), chopped
- ⅓ cup dark rum
- 250g good-quality dark chocolate, chopped
- 600ml thickened cream
- 4 egg yolks
- ⅓ cup caster sugar
- ½ cup hazelnuts, roasted, chopped
- Set 3 cherries aside to decorate. Halve remaining cherries and combine with raisins, glace fruit and rum in a bowl. Stir to combine. Cover and allow fruit to soak for 2 hours or overnight, if time permits.
- Line an 8-cup capacity pudding bowl with plastic wrap. Combine chocolate and 1 cup cream in a heatproof, microwavesafe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, until chocolate is melted and mixture is smooth. Set aside to cool for 15 minutes.
- Combine egg yolks and sugar in a large heatproof bowl. Using electric beaters, beat for 5 minutes or until pale and thick. Add cooled chocolate mixture and beat well. Place bowl over a saucepan of simmering water (make sure bowl does not touch water). Beat chocolate mixture on low speed for 5 minutes or until warm and thickened slightly. Remove from heat. Set aside for 20 minutes to cool.
- Whip remaining cream in a bowl until soft peaks form. Fold cream through cooled chocolate mixture. Stir in fruit mixture and hazelnuts. Spoon mixture into pudding bowl. Cover with foil and freeze overnight.
- Turn pudding onto a plate. Remove plastic. Decorate top with reserved cherries. Use a sharp knife to slice. Serve.