Thursday, November 08, 2018

On the MENU this week. An Alternative Christmas Pudding

Lynne has not cooked much this week; we have been away and out so much, so she hopes you won’t mind a repeat recipe from the past. Christmas is looming faster than we can credit and we are already planning our meal. Lynne made a couple of her famous Christmas puddings earlier this year, as we are rather traditional and love them on Christmas day, after our evening meal. But not everyone likes them and this is a possible substitute more suited to our hot summer weather. You could substitute whisky or brandy for the rum if you prefer
Serves 6
180g Blueberries, plus more to decorate - 220g caster sugar - Juice of a lemon - 1/2 t Chinese Five Spice powder - 2 T water
Put all the ingredients into a heavy bottomed pan on full heat. Shake the pan to mix everything together. Stir with a wooden spoon but try not to break up the berries. Bring to the boil and simmer for 4 to 5 minutes, then cool. Spoon some into the bottom of individual soufflé ramekins, or similar small pretty bowls
3 leaves gelatine - 600ml cream - 2 vanilla pods, split and scraped or 2 t Nielsen Massey Vanilla Bean Paste - 100g caster sugar - 2 T dark rum - 1 t powdered All Spice
Bring the vanilla, sugar and cream to a gentle simmer, remove from heat and allow to comedown in heat a little so you don’t lose the alcohol in the rum. While doing this, soak the gelatine leaves in cold water for no more than 10 minutes, then wring out and add to the hot cream, together with the rum. Pour into the soufflĂ© dishes and put into the fridge to set for 8 hours or overnight.
These do not need turning out. Put three or four fresh blueberries on top of each dish and top with light sprinkle of all-spice powder

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