Iced Christmas-pudding mousse

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Gary Rhodes

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Recipe by Gary Rhodes

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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.

For the orange 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.

576 kcalories, protein 6g, carbohydrate 85g, fat 27 g, saturated fat 14g, fibre 2g, salt 0.45 g

Latest comments and suggestions

• PJLingard

  20 December 2007

  PJLingard rated and commented on this recipe

  

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

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• alda

  08 December 2008

  alda commented on this recipe

  fantascic! Very, very easy!

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• Amanda

  01 January 2009

  Amanda commented on this recipe

  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.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 25 mins

Vegetarian

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

576 kcalories, protein 6g, carbohydrate 85g, fat 27 g, saturated fat 14g, fibre 2g, salt 0.45 g

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