Iced berry pud
This pudding is so simple, you almost feel you've cheated - it looks like a Christmas pud but is altogether different
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 20 - 30 mins
Plus 2½ hrs chilling and overnight freezing
Freeze ahead
- Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
- Meanwhile, put the sugar in a pan with 100ml/31⁄2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
- Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
- To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see 'how to make the decorations') around the base.
To make the decorations
Lay the grapes and bay leaves on kitchen paper on a small tray. Lightly beat 1 egg white, then brush all over the grapes and leaves. Roll or sprinkle with caster sugar to cover, then leave to dry. Store in an airtight container for up to 2 days.
Per serving for eight
385 kcalories, protein 3g, carbohydrate 44g, fat 20 g, saturated fat 13g, fibre 1g, sugar 19g, salt 0.17 g
Recipe from Good Food magazine, December 2002.
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http://www.bbcgoodfood.com/recipes/2145/
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Ingredients
- 284ml carton double cream
- 500g carton good-quality ready made custard
- 100g golden caster sugar
- 100ml/3½ fl oz dark rum , plus 1 tbsp extra
- 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
- sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 20 - 30 mins
Plus 2½ hrs chilling and overnight freezing
Freeze ahead
Ingredients
- 284ml carton double cream
- 500g carton good-quality ready made custard
- 100g golden caster sugar
- 100ml/3½ fl oz dark rum , plus 1 tbsp extra
- 170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)
- sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate
Per serving for eight
385 kcalories, protein 3g, carbohydrate 44g, fat 20 g, saturated fat 13g, fibre 1g, sugar 19g, salt 0.17 g
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20 December 2007
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20 December 2007
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