Iced Christmas-pudding mousse

Iced Christmas-pudding mousse

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Cooking time

Prep: 20 mins Cook: 20 mins - 25 mins Plus freezing time

Skill level

Easy

Servings

Serves 6

Gary Rhodes' recipe is a great way to use up leftover Christmas pud - whilst adding a special twist

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
576
protein
6g
carbs
85g
fat
27g
saturates
14g
fibre
2g
sugar
61g
salt
0.45g

Ingredients

For the pudding

  • 450g Christmas pudding, roughly chopped into small pieces
  • 500g carton ready-made custard
  • 142ml carton double cream
  • 25g caster or icing sugar

For the orange sauce

  • 4-6 tangerines or satsumas, peeled
  • 300ml orange juice
  • a splash or two of Grand Marnier or Cointreau (optional)
  • 100g caster sugar

To serve

  • holly sprigs, and icing sugar for dusting

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Method

  1. To make the pudding, quickly blitz together the chopped pudding and custard in a food processor. Whip the cream and sugar to soft peaks and stir into the flavoured custard. Pour the mix into a 1.2 litre/2 pint pudding basin, then cover and freeze overnight or for several hours. (The pudding can be frozen for up to 1 month.)
  2. For the sauce, cut away the pith and peel from the tangerines or satsumas with a sharp knife, then cut either side of the membranes to release the segments. Bring the orange juice and caster sugar up to a boil, stirring occasionally, until the sugar is dissolved. Then boil hard for 20-25 mins, until reduced by about half to a thick syrupy consistency (like golden syrup). Watch it carefully so it doesn’t boil over, lowering the heat if necessary. Leave to cool, finishing with a splash or two of your chosen liqueur, if using. Can be kept chilled for 3-4 days.
  3. To serve the dessert, transfer it to the fridge 30 mins before serving, then dip the basin into hot water and turn the pudding out onto a chilled plate. Arrange some of the fruit segments around the base of the pudding, and some on top. Drizzle with some of the syrup and serve the rest separately. Finish the decoration with holly leaves and a dusting of icing sugar.

Recipe from Good Food magazine, December 2005

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Comments

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sharalou's picture

Nice for something different using leftover Xmas pud but a little too sweet for me.

chilton's picture

Just served this to friends and it was well received. The pudding part was great, doing the tangerines was a bit of a pain may try satsumas next time.

apalgal's picture

I've just made this, ready to freeze and it doesn't look as yellow as the picture. More of an orangy, brown. Do you think I've done something wrong?

walneylass's picture

Horrendously sweet, laid on the dessert table on Christmas day, although it looked impressive but far to sweet for any of the 10 guest. it went straight into the bin after 1 slice.

aldasheehan's picture

fantascic! Very, very easy!

lingard's picture
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Have done this every year since published and it is delicious (and very easy!!!)

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