The BBC Good Food logo
Iced Christmas-pudding mousse

Iced Christmas-pudding mousse

By
Rating: 5 out of 5.2 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus freezing time
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal576
fat27g
saturates14g
carbs85g
sugars61g
fibre2g
protein6g
low insalt0.45g
Advertisement

Ingredients

For the pudding

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

Method

  • STEP 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.)

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, December 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content