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Instant Christmas Pudding
Instant Christmas Pudding

Iced cinnamon brandy butter cream

600ml double cream

1 vanilla pod – seeds scraped

100ml brandy

25g unsalted butter

397g condensed milk

1 cinnamon stick

Chocolate insert

200g chocolate

Chocolate fondant Christmas pudding

A good grating of nutmeg

1 tsp ground ginger

1tsp ground cinnamon

100g raisins

100g sultanas

50g dried cranberries

50ml brandy

50ml port

75g of butter, soft

100g of light muscovado sugar

2 eggs

50g of 70% dark chocolate, broken into chunks

50g of white chocolate, broken into chunks

25g of cocoa powder

300g of plain flour

250ml of Yeovil Ales Ruby

1 orange, juiced and zested

Chocolate shards

200g white chocolate

200g of 70% dark chocolate

For the iced cream heat the double cream and butter with the cinnamon stick, vanilla seeds and pod till almost boiling and leave the mix to infuse until cool. Sieve then add the condensed milk and brandy to the mix and stir through. Place in an ice cream machine until chilled and almost set and then transfer to the freezer (alternatively place in a container in freezer and stir regularly). The cream will be the thick and frozen but not completely set like an ice cream as the alcohol stops it from setting completely and it will still have a pourable consistency.

For the chocolate insert, melt the chocolate and place in a mould (dome mould, a small pudding mould etc) and set in the fridge. If using a small pudding mould line the mould with cling film to help remove the chocolate. Place the brandy, Port, sultanas, raisins, cardamom, and cinnamon in a large bowl and leave to infuse overnight. To make the chocolate shards melt the white and dark chocolate in separate bowlover simmering pans of water. Spread three quarters of each thinly of twosperate trays lined with baking parchment. With the remaining chocolate use a spoon to drizzle the alternative colour chocolate and then leave to set.

The following day add the sugar and butter to a large mixing bowl and cream together till pale and fluffy. Add 1 egg at a time, mixing well after each addition. Slowly stir in the flour, cocoa powder and chocolate. Once the dry ingredients are nicely incorporated, stir in the ale, orange juice, zest and the soaked fruits. Grease the pudding basin and sprinkle with flour to coat. Pour half the cake mix into the basin and then insert the set chocolate insert into the centre and then finish topping with the rest of the pudding mix. Lay a greased circle of parchment on top. Place a foil lid over the top of the basin, securing it tightly with a large elastic band or some string. Place the pudding in a steamer and set over simmering water. Cover the pan and steam for 3 hours, making sure you keep the water in the steamer topped up. Once the pudding is cooked, remove from the steamer

Serve the pudding with the cinnamon brandy butter iced cream and decorate  the pudding with shards of the white chocolate and the iced cream with the dark chocolate shards.