Friday, 29 January 2010

Ice Cream Christmas Pudding with Rum and Raisin Sauce

These recipes are taken from Mary Berry's Christmas Collection and I used my homemade mincemeat in the pudding. Pudding can be frozen for up to 1 month.
Ice Cream Christmas Pudding
Serves 8 - 10
1 x 450g/1lb jar of vegetarian mincemeat
3 tbsps rum
4 large eggs
300ml/0.5 pint double cream
100g/4oz caster sugar
a freezable 2 litre/70 fl oz basin
1. Mix mincemeat and rum together.
2. Separate the eggs. Place the yolks in a small bowl and mix until well blended. In another bowl whisk the cream until it forms soft peaks. Using an electric mixer, whisk the egg whites on fast speed until stiff, then gradually add the sugar a teaspoonful at a time, still on fast speed.
3. Fold the egg yolks and cream into the meringue, followed by the mincemeat and rum.
4. Turn the ice cream mixture into a freezable 2 litre/70 fl oz pudding basin, cover and freeze overnight.
5. To turn the pudding out, dip the basin in very hot water for few moments and turn upside down onto a serving plate. Serve with Rum and Raisin Sauce.
Rum and Raisin Sauce
Makes approx 450g/1lb
Needs to be made at least 24 hours in advance (although I only made mine 12 hours in advance!).
If sauce crystallises in the jug, reheat it until they dissolve.
225g/8oz granulated sugar
6 tbsps water
225g/8oz raisins
75ml/2.5 fl oz rum
1. Measure the sugar and water into a medium-sized pan and stir over a low heat until the sugar has completely dissolved.
2. When the syrup is clear, stir in the raisins and continue to heat until they are hot.
3. Remove pan from the heat and stir in the rum. Set aside to cool.
4. Pour into serving jug. I refrigerated mine overnight and it kept well for a couple of weeks. at first it seemed too runny, but it thickened overnight to the right consistency.

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