Australian Gourmet Traveller - (12)December 2019 (1)

GOURMET TRAVELLER 137

45 gm raisins

45 gm sultanas

30 gm currants

20 gm mixed peel

15 gm pitted dates,

finely chopped

100 ml brandy

400 ml thickened cream,

1 titanium-strength gelatine

leaf (see note), softened in

cold water for 5 minutes

225 gm eggwhites (about 6)

250 gm caster sugar

100 gm dark chocolate (70%

cocoa solids), chopped

15 gm coconut oil

Christmas fruit pudding

frozen nougatine

SERVES 8„10 // PREP TIME 30 MINS // COOK 5 MINS ‘PLUS SOAKING, FREEZING˜

“You can use any dried fruit you like, although this one holds a
special place in my heart as it is from my great-grandmother’s
recipe for a traditional Christmas pudding.” Start this recipe at
least one week ahead to soak the fruit and freeze the pudding.

1 Combine fruit and brandy

in a jar. Refrigerate for 1 week.

2 Grease a 21cm-wide bundt tin

and line with 2 layers of plastic

wrap, leaving about 5cm of

overhang. Use a dry pastry

brush to push wrap into all the

crevices of the tin. Alternatively,

use a traditional pudding tin.

3 Bring 60ml cream to a

simmer in a small saucepan

over medium-high heat.

Squeeze excess water from

gelatine and add to hot cream.

Set aside to cool until just warm

(10 minutes). Whisk remaining

cream to soft peaks in a mixer

on high speed. Working quickly,

pour in gelatine mixture and

whisk to combine, cover and

refrigerate until required.

4 Whisk eggwhites in an

electric mixer on medium speed

until frothy, then add sugar

1 tablespoon at a time,

dissolving between each

addition. Increase speed to

high and whisk until firm peaks

(3-5 minutes). Stir soaked fruit

in a large bowl to break up,

then gently fold through

meringue. Fold in whipped

cream, pour into prepared tin,

cover and freeze overnight.

5 Add chocolate and coconut

oil to a heatproof bowl over a

saucepan of simmering water,

stirring occasionally, until melted.

6 Invert pudding onto a serving

plate and remove from the tin

pulling gently at the lining (if it’s

not coming out easily, dip tin in

hot water for a few seconds at

a time until it loosens). Drizzle

over chocolate topping and

serve immediately.

Note Titanium-strength gelatine

leaves are available from

The Essential Ingredient.

Wine suggestion San Giusto

a Rentennano Vin San Giusto

from Tuscany, Italy. 

Christmas fruit

pudding

frozen nougatine

Eggnog custard tarts